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To contact us, email us at cuteballkitchen@gmail.com.

Menu for 22 March 2014





















We are having our next dinner this Saturday at 7pm, come join us for an intimate and unique dining experience!

Maximum of 8 persons. Kids are welcome (those under 12 eat free!). Non Halal. Feel free to bring your own wine, no corkage is charged.

A Taste of Vietnam at Cute Ball Kitchen, Saturday 22 February @ 7.15pm

Can't decide where to eat this weekend? Why not join us for dinner this Saturday? Bring some friends or come and meet new ones! Experience authentic Vietnamese cooking at our intimate supper club in PJ. For dessert, you'll get to enjoy some yummy home baked treats.

Dinner starts at 7.15pm. Price is only RM55/person. Feel free to bring your own wine or beer, we do not charge any corkage. NON-HALAL.

Here is what we'll be serving this week:

APPETIZER
Crispy Sweet Potato Wedges

MAIN DISHES (served with steamed rice)
Cha Muc (Vietnamese Squid Cakes)
Claypot Braised Pork Belly
Prawns Fried in Vietnamese Sambal
Pork and Seafood Spring Rolls
Vietnamese Salad

DESSERT
Yummy Baked Treats

Email us at cuteballkitchen@gmail.com to book!

An Introduction to Cha Muc

Cha Muc

When someone in Vietnam mentions Halong, the first thing Muc inthat comes to mind, apart  from the picturesque Halong Bay, is Cha Muc. Cha Muc (or Squid Cake/Paste in English) is a specialty of Halong in Quang Ninh province, Vietnam.

For the most springy and savory Cha Muc, the particular quality and type of squid and cuttlefish used is paramount. What makes Cha Muc from Halong so special is the sweetness and freshness of the squid and cuttlefish harvested from Halong Bay, which produces some of the best seafood in the whole of Vietnam. 

Apart from freshly caught squid and cuttlefish, the only other ingredients to this delightful delicacy is lard, fish sauce and black peppercorns. 

The ingredients are first painstakingly pounded using a mortar and pestle into a springy paste.

Cutting the squid paste and shaping by hand

Next, individual pieces are cut from the paste and shaped into thick discs by hand.

Frying cha muc

Finally, it is briefly deep fried to lock in the freshness.

Credit: http://sukiennong.vn

To heat up Cha Muc for serving, deep fry in hot oil until light brown while turning the pieces constantly. It can be eaten as is, with chilli sauce or a dipping sauce made from fish sauce and black pepper.

In Halong, it is also commonly served with steamed sticky rice.

*** We will be serving Cha Muc at our dinners starting from 22 February. Only limited quantities are available, so book early for the rare chance to try to famous delicacy direct from Halong! ***

For updates, please visit our Facebook page at www.facebook.com/CuteBallKitchen