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Family-oriented restaurant and sports bar wants to cater to all walks of life.

MASTER ROOM
RF06, Roof Top, Skypark@One City
Jalan USJ 25/1
Subang Jaya
Selangor
Business hours: 4pm-2am, daily
Tel: 03-5115 0189
E-mail masterroom@skycruise.com.my
Pork-free

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MENTION the words “sports bar” and the last thing that comes to mind is nasi lemakserved in pai tee (Nyonya-influenced pastry shells).

This is one of the unique fusion dishes found at Master Room in Skypark@One City, Subang Jaya – along with items such as herbal porridge and Butter Prawn Spaghetti.

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The interior of Master Room is lined with dart machines which are popular among the patrons.

 

“Our concept is to be a family- oriented restaurant and sports bar.

“We want our restaurant to be a place that caters to people from all walks of life, whether they like Asian or Western dishes,” said kitchen manager Doris Tan, 52.

Having opened less than two months ago, the place scores points on ambience.

Located on the 10th floor of the newly opened One City shopping centre, the outdoor patio is decorated with leafy plants and commands a panoramic view of the night skyline.

The inner lounge has high stools and small tables next to a bar and is lined with rows of dart machines.

To go along with its cosy setting is an array of unique, fusion-style cooking, many of which are Tan’s own creations.

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Petite Nasi Lemak is served in pie tie moulds.

The Petite Nasi Lemak (RM9) is a mini version of the local favourite, creatively served in baskets of pai tee.

Each serving of the bite-sized morsels comes complete with anchovies, peanuts, sambal, egg and cucumber, while the pai tee’s crunchy texture is similar to keropok.

Another interesting starter is the Mantou BBQ Chicken Burger (RM13), which replaces conventional burger buns with mantou (Chinese-style buns).

Sandwiched in between the fried buns is tender barbecue chicken in a brown sauce, lettuce and pickles.

Moving on to the mains, there is the Chef Special Fried Rice (RM20). Loaded with scallops, prawns and three different kinds of eggs (century egg, salted duck egg and stir-fried egg), the fried rice is topped with crunchy almonds.

The Fried Breaded Chicken Lasagna Sandwich (RM21) is another notable main dish to try.

“It resembles lasagna, as it has layers of ham, cheese, egg, chicken and mayonnaise wrapped in a breaded crust before deep frying,” said Tan, adding that the large portion is good for sharing.

One of my favourites was the Chinese Herbal Seafood Rice Porridge (RM20), an Oriental dish one would not expect to find in a sports bar.

Boiled with herbs such as wolfberries, red dates, ginger and dong quai (an aromatic herb of the parsley family), the soup is clear and flavourful with a slight hint of bitterness.

It comes packed with scallops, clams, prawns, fish slices and vegetables.

For something from the Western side, try the Smokey BBQ Chicken (RM19).

Grilled boneless chicken is drizzled with spicy barbecue sauce and served with roasted potatoes, salad, corn on the cob and onions.

“We roast the potatoes with the skin on, as it gives them a smokey flavour and better texture,” explained Tan.

Other specialities include the Grilled Lamb Shoulder (RM23) served with herb brown sauce, mushrooms, potatoes and greens, as well as the Butter Prawn Spaghetti.

The pasta was cooked al dente with an aromatic buttery flavour and topped with crispy egg strips.

To end the meal on a sweet note, try the Banana Brancake with Chocolate Sauce and Chocolate Truffles (RM13).

This warm dessert features banana bread drizzled with hot chocolate sauce and served with cold chocolate truffles that had just the right amount of sweetness.

For something refreshing, the Passion Ice Jelly (RM9) balances the delicate sweet and sour taste of passion fruit on a bed of shaved ice. It is then topped with chewy jelly and nata de coco.

Currently, Master Room only serves beer but expect to be able to try a variety of cocktails and other drinks soon.

This is the writer’s personal observation and not an endorsement by StarMetro.

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