Last week, my brother and I had an early dinner at The Museum@The Starling. This restaurant opened last year, taking over the space vacated by Sedapnya.
Every time my partner and I attempted to dine at The Museum, there were long queues. So we simply gave up. Even at lunchtime, you will find this eatery filled to capacity.
That was pre-MCO and now that we are in RMCO, this could possibly the best time to visit since the crowds are not as crazy as before.
The place has a classy feel (and the prices are classy too hah..hah...) and the decor is very tasteful.
The items on the menu range from one dish meals to noodles and side dishes. My brother and I selected a one dish meal each and 3 side dishes to share.
One of the specialties here is their Towing Char Siew. In fact there are 2 framed posters of their char siew. Why is it named "towing" char siew? I haven't got a clue.
The Sweet and Sour Pork (RM23.00) was the first to be served. My brother and I looked at the dish and we were like - oh...the sweet and sour pork like that...
It's not like the ones we are used to at tai chow places or other Chinese restaurants. The meat is lightly coated with flour and is not deep fried to crispy. Even the sauce tasted different. It was not the sweet and sour pork that we were hoping for, so a bit disappointed.
Then my Tomato Pork Chop Rice (RM18.00) arrived. This was another "oh...like that..." moment. The server highlighted to me that the pork chop is encased in egg. So I took a closer look. Ah, just like how luncheon meat is coated with egg before frying.
The highlight for me was the egg. Isn't it a beauty?
I love runny yolk. This dish unfortunately was just ordinary. The pork chop was not outstanding and the tomato sauce was exactly like the one in the sweet and sour pork.
The Towing Char Siew (RM20.80) was next. It better be good at that price.
Oooh! Very nice. And then I realized it tasted very familiar, just like my favorite char siew from TNR, right down to the sauce. My brother agreed that this was good, just as good as TNR's. So you don't have to come here for an awesome char siew. There is a more affordable alternative hah..hah...
This was the best dish for the evening - the Wild Paku with Crispy Shrimp (RM18.00). The ferns were cooked just right - tender and yet still crisp and dressed with a dressing that tasted like Thai chili sauce with lime juice and a hint of bunga kantan.
This is a cold dish, probably the paku was blanched and them immersed in ice cold water to stop the cooking. My brother loved this dish too.
Now where is my brother's Hainan Chicken Rice (RM18.00)?
It was served last and yes, another "oh...like that..." moment. We did not expect fried chicken. We though it would be steamed chicken since this is Hainan Chicken Rice. My brother's comment is that it taste all right but he won't order this again.
Overall, I would say there were hits and misses. Our favorites were the Wild Paku with Crispy Shrimp and the Towing Char Siew. The other 3 we won't order again.
So that's The Museum. Curiosity satisfied. Total damage RM127.15.