Ratatouille西餐大排档 - Chef John Chang Kah Aun
26/9/2018 - I was invited to do a simple food review on Ratatouille西餐大排档. When I went to google and check out the chef concept, ambience and food wise. It is pretty a wild journey. Why I said so? Because for me, it is a dilemma to enjoy such a wonderful fine western food presentation in a food stall in a coffeeshop at night?
Yes, you get me right, when things can goes as viral as it be, Chef John Chang just wanted to start his chef dream from a very small capital, all by renting only food stall in a coffeeshop, but giving food lovers a very rewarding food presentation and quality food.
When he named his food as "Enjoy hotel ranking food in food stall." I wasn't quite sure how it goes. I mean, ask yourself, could it be for real?
Okay, here's how. What if I give you these few food hunting solutions, maybe we match each others curiousity or questions:
- When it is night time, and in coffeeshop you only can find those chinese dai chou 大炒 like those normal dishes served with rice, or ala carte. You are in a hunt of something.
- You craved for western food but still want to have the best deal. (money in our wallet is our economy concern for now).
- You want to enjoy quality western food. Not those chicken chop drizzled with brown sauce, french fries, kinda western food.
- You are sick of those typical food court western food cooking dishes, which are your normal breakfast hotdog, bacons, eggs, french fries.
So, at this point of time, Chef John Chang Kah Aun from Ratatouille西餐大排档 offers all your comprehensive solution. Check out what he has for you.
Hi, meet Chef John Chang Kah Aun. Born in Penang, but later stay and move to a Christian HOME NGO due to family and financial matters. With the introduction of pastor as he reaches 18 years old, John has been in the overseas, gaining multiple culinary skills in the past 10 years he travels around the world. He has been Hong Kong, Czech Republic, etc.
Later he moves back to KL and staying with his aunt and uncle, where both of them also made an effort to raise him up.
He came back with his culinary skills and knowledge, and he did worked back in the F&B field in Malaysia, but he decided to open his own food concept to pursue his own dream - Ratatouille西餐大排档. He also invests in a systematic POS system to make sure all his work, teamwork, staff training, all payment system are in order.
He trained his workers how to do all food preparation, quality control on the food and platter. John has been staying with his beloved aunt and uncle, who both retired and support his dream full hearted. I can see how tired both elderly people, yet trying to support John's dream and helping to operate his business.
So these are the few curious questions I had asked him in the youtube video:
SJ: So, how do you define your food in Ratatouille?
Chef John: I would say my food is fusion food. The top-notch will be the western food, Italian food, with a little touch of Malaysian Chinese ingredients and food tastebud. This is because Malaysians tastebud is strong and they like tasty texture. In overseas, most of the food like Italian food, normally just a light taste with normal herbs or spices. Just like in Malaysia, we all love curry, steam, double boiled, slow-cooked flavour, etc.
SJ: Why do you decide to open Ratatouille in a coffee shop, why not a proper restaurant?
Chef John: I want to let people enjoy a semi-fine dining delicious food in food stall, and not only in a high-class restaurant or a hotel. My food presentation and the food tasting is like a hotel or a proper restaurant presentation, yet the locals are unable to taste such concept in a coffee shop, hence, this goes my idea of opening a food stall in a coffee shop. That's why my food price is so cheap too. I want people to experience, enjoy my quality food in a different way.
Also, due to budget constraint, I am not ready to rent a restaurant for now. I hope with my business coming up, and more customers to support me, and hopefully, I can move to a restaurant soon.
SJ: your food price is quite cheap.
Chef John: Actually my food ingredients is expensive, so does my platter, etc, but it is my passion of serving good food to people.
SJ: Will you be concerned if the coffee shop ambience does not match with your food presentation and food taste?
Chef John: Okay, if those who are aiming for ambience and good hospitality service, the food price indirectly will be much higher definitely. If you do not mind, or if you have a relaxing mindset to enjoy food, instead emphasize on the ambience, do come and have a try.
So now finish some interview story, we get back to food review. This is Spaghetti Pork Bolognese RM14, given fresh tomatoes blended with minced pork meat and a plentiful plate of spaghetti.
Of course, Chef John comes with a fusion texture, giving us a flavorful combination of the tomatoes and pork meats. This plate was finished in 5 minutes by the kids.
Italian Chicken Chop RM 18. Soft texture Chicken meat that was firstly deep-fried, later dressed up with cheese on fire. Imagine you are someone so into heavy cheesy like those baked cheese rice Hong Kong style. Just that you get this on a juicy chicken meat and crispy chicken skin!
Yet, what I like the most if, chef doesn't serve french fries, like any other western food chicken chop!
He serves us mashed potatoes, sauteed corns, and simple green lettuce salad.
New Zealand Lamb Shoulder Chop RM25. Marinated with own secret recipes. Probably the always cooking behind-the-scene most stylish cooking scene is when chef grills something, and pour VSOP Martini alcohol onto the meat and make a big fireshow!
Saute onion and garlic in reserved drippings until tender, about 5 minutes. best when the drizzling oil drizzled on top of your lamb shoulder chop. Lamb shoulder gives you the most flavourful out of the whole lamb meat. This tough lamb shoulder meat need to be cooked/ roasted for a long time, which is why I feel the lamb shoulder meat meltingly tender and luscious, with no pungent lamb taste, as most people dislike the pungent taste.
Ah ha, this is interesting! Sweet BBQ pork ribs RM23. The pork ribs meats were soft due to sweet onions puree marinated alongwith the meat overnight. And then, the ribs will be boiled till tender with herbs and spices. Using the oven, chef roast the pork ribs till his desired taste and texture. Last, pour the bbq sweet sauce. The pork ribs off the bones immediately as you take a bite off it.Soft pork ribs bbq sauce, sounds like chinese bbq char siew? nah, this is so much better!
Aglio Olio Spaghetti Chicken RM14. Now this, you will feel more towards our favourite chinese wok hei style. The reason I am saying this is it gives you a flavourful of roasted garlics, cherry tomatoes, all fry together to bring out the aroma and oil flavour in the pasta.
Rosemary chicken RM20. Roasted chicken with Rosemary herbs. Basically, a lot of herbs marination and oven roasting method to make the western meats in Ratatouille西餐大排档.
It is wonderful as unlike others, they just grilled or deep fry making the food so unhealthy.
you can simply smell the woody, perennial Rosemary herbs infused in the soft juicy chicken thigh itself!
The chicken fats will cooks by itself without additional oil, using natural chicken fats to cook the chicken chop, just a simple olive oil adding on just in case it is too dry. As you can see, it ain't no oily after all.
Grilled smoked duck RM23. say what? grilled smoked duck in coffee shop? ah ha, that's right! Duck is made with all dark meat and has heavier bones. It isn't easy, I am sure you all tasted the roasted duck style, where it tends to be drier using Chinese roasting method.
Duck meat contains little fats with thin skins. all chef did was: slow roast the duck meat and grill the smoked duck on a smoker.
Later on, grease on fire on the grill, making the duck skin so crispy like KFC.
Now, how on earth chef smoke the duck? For the smoke, he goes for a good fruit wood like apple. Smoke-cooked ducks will be moist and juicy.
The classic Hainanese chicken chop RM16. Deep-fried deboned chicken leg and thigh, and a must if you enjoy a rich sweet sour gravy of peas, corn, and carrots. The secret lies in the flour. It is my first time trying such a fluffly yet soft tempura texture on the chicken skin. No, it is not like the KFC or crispry rendang chicken that went viral from MasterChef channel.
Coating the chicken with the deep frying flour is the secret! The golden light brown color and tasted like deep fry eggs texture was unspeakable.
The gravy sauce comes with all the vegetables abovementioned, followed by oyster sauce, Worchestershire sauce,and soy sauce. Those soy sauce where Chinese can't live without la.
SJ: How do you define you have an authentic Hainanese chicken chop recipe?
Aunty: You definitely cannot get these taste anymore. I have two sifus from Hainan (one passed away) who passed down the Hainanese chicken chop recipe to me. And now, I am happy that I can let people able to taste the real Hainanese chicken chop! We serve traditional and authentic Hainanese chicken chop!
Chef John: During my childhood times, I missed the real Hainanese chicken chop flavour. I couldn't find back such taste anymore, and when I asked further, little did I know my aunt knows how to make the real Hainanese chicken chop!
And the food keeps coming. spaghetti vongole RM18, given fresh mini clams, if you are sick of the typical aglio olio style, adding on some seafod on these dry pasta style are always comforting food. Again, full of flavours in every bite.
Mushroom soup RM7, given a very creamy texture and some simple sliced brown button mushrooms. Comfort food again.
and when you start to comment about the limited beverage available in the coffee shop, suddenly chef shows hand and tell you, hey, now you can enjoy different special wines as well at here! one glass of wine at RM20 only.
French Creme Brulee RM7 - the steamed egg custard and custard with icecream and marshmallow, the best part is chef even bring along a mini firework like a birthday celebration. Chef is really full of surprise. I personally hands down and get indulged with this modified creme brulee. now, why i said so? Now, I had tried the fine dining creme brulee, but somehow I don't really like it, because the sugar crust on top was way too sweet, so does the caramels. I tried this, I was like BOMB! no sugar crust complaining too sweet, my first time having one small bite but all blended nicely - the sugar crust, egg custard and caramel all in one bite, not too sweet yet so rich texture, kudos!
Brunch menu at RM9.90 only? This is not even possible! A simple bowl of noodles or a plate of local chicken rice even surpassed such price!
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Overall:
Ratatouille西餐大排档 is not about the ambience definitely, but chef tries his best to let food lovers to focus on his food taste, food quality, and some romantic music. Unfortunately, out of all the 11 food that I have tried, I rated almost all 5 stars. But if you asked me must choose which item where I can get nowhere else, it had to be the:
- Smoked duck meat
- BBQ Pork ribs
- italian chicken chop
- hainanese chicken chop
- creme brulee
Chef John 016-969 2328
Add: Ratatouille西餐大排档 in
- Morning 9am-2pm closed every Tuesday and Thursday
- Night 6-11pm closed every Thursday
Add: Ratatouille西餐大排档 in
Restoran Hoong Pin 鸿滨茶餐室
27, Jalan Hujan Rahmat , oversea union garden
Kuala Lumpur, Malaysia
27, Jalan Hujan Rahmat , oversea union garden
Kuala Lumpur, Malaysia
Landmark, Same row with Caring Pharmacy
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