Family-run restaurant insists on home-made, fresh and quality ingredients.
THE 3 Angels restaurant brings the warmth of family-style dining with a philosophy on food that is as humble and exciting as its dishes.
“We serve up a variety of quintessentially American dishes while adopting Asian influences,” said chef Eric Christopher, from the US, who trained under Michelin-starred chef Jean Renauld Groere.
The restaurant began with the “3 Angels”, a term of endearment used for the Khoo sisters — Joanna 36, Jonie, 34, and Joelynn, 29 — by their mother.
“After mum passed away suddenly three years ago, we decided to come together to set up a business, something she always dreamt we would do.
“Joelynn loves baking and when she returned from the US with fiancé Eric, it was only natural to leverage on their skills and passion,” said Joanna.
Purchasing locally sourced produce for the freshest ingredients from the market, everything is home-made down to the burger buns and bread baked daily by Joelynn, as well as sauces developed by the certified saucier.
Christopher uses pork from Sakura pigs because these are fed with healthy food, which yields better-tasting meat.
Their slow-cooked Pulled Pork Burger is a delicious dish of tender shredded pork placed in a lightly toasted bun and drizzled with Strongbow apple cider sauce.
Sweet yet slightly tangy, the sauce contrasts well with the textured pork, freshly bought from the market, for an appetisingly aromatic bite.
While their weekend special, Pork Ribs, are a sumptuously succulent fall-off-the-bone dish slathered with a tomato-based barbecue sauce.
As tantalising as these American dishes are, the restaurant’s aromatic Asian-inspired dishes are nothing to be sneezed at either.
Dishes such as the Chengdu Double Cooked Pork with rice are taken from the Sze Chuan province and tweaked for the Malaysian
A fully-flavoured dish of thickly sliced and marinated pork that has been stir-fried then braised in the chef’s fiery black chilli sauce that combines chilli oil with fermented bean paste (known as tau chu).
Other tasty special mentions include the Chicken and Pork Nuggets coated with a batter that includes five-spice, pepper and three dipping sauces made with Strongbow cider, home-made chilli sauce and a comforting slightly spicy Pineapple Sauce.
As well as the crispy Chicken Parmesan of breaded chicken served with Spaghetti Bolognese (pork) and freshly grated Parmesan cheese, or the Korean Bulgogi served with rice.
“I wanted to adjust the dishes to involve the multi-cultural flavours that you find here and add American food to that melting pot.
“It is not just about using high-quality imported ingredients, of course it would taste good, but the common misconception is that imported items are always the best.
“The challenge is working with basic or locally available produce and adapting or experimenting with them to create something that tastes superior rather than having the whole dish relying on the ingredients,” said Christopher.
For dessert, the 3 Angels Chocolate Cake also follows this philosophy, as it uses cocoa powder and basic chocolate to craft a richly moist chocolate ganache cake.
Lunch set menus are also available consisting of Crunchy Breaded Pork, pastas and Japanese Tonkatsu to Pork Vindaloo, Crunchy Fish Burger and Bacon Fried Rice.
The 3 Angels restaurant seats 45 people and can be reserved for catering parties with a maximum of 60 people.
3 ANGELS RESTAURANT, 20-G, Jalan Setia Indah Y U13/Y, Setia Alam, Shah Alam.
(03-3358 8389 / email@example.com). Business hours: 11.30am to 2.30pm and 5.30pm to 9.30pm (Tuesday to Sunday). Non-halal.
This is the writer’s personal observation and not an endorsement of StarMetro.