June 9, 2023

Salt & Fire @ Taman Supreme, Cheras

Salt & Fire

Located at the quieter side of Cheras neighbourhood, same area with Happyman Bake’s and just next to Pun Shan 半山, Salt & Fire is the new chic place specializing in Japanese yakitori, with grilled skewers featuring not only on chicken and its special parts, but also lamb, beef and seafood, snack and appetizer, and carbs dishes such as rice and noodles too.

I am so glad to see that this new kid pop up here in Cheras, I wanna shout: Finally there is one great yakitori place in Cheras area!!! Reservation is very much recommended, it was quite a full house on a Sunday I went.

How can we not pair yakitori with a chilled cold beer or a great bottle of sake?!

Heineken Draft Beer (Rm 18)

We also scored the set of draft beer deal at Rm 99 for 5 glasses of Suntory Draft Beer. So, always check out what’s the deal available if you are a big fan of beer.

Born Gold (Rm 250)
Love this! Smooth and very fruity! Finished drinking then only I realized I need a photo, LOL.

Edamame (Rm 6)

Tori Karaage (Rm 15)

Homemade Gyoza (Rm 20)

Yakitori here is very well seasoned and grilled to its perfection! I must highlight about the Chochin! This is the very special and very rare piece of yakitori. Not many places offer this, but Salt & Fire is serving it! I was so excited when I first saw it on their social media page; I reserved chochin for all pax when making reservation for the table.

Chochin is the unfertilised egg yolk grilled in its membrane and served dangling like a lantern, just like its Japanese name 提灯.Salt & Fire’s version has a cube of liver and a piece of thigh (I think), skewed and grilled together. It was rather hard to have all three things at one go. So I first had the egg and liver, then the meat later. Once the yolk popped in the palate, it was bursting creaminess, very rich together with the liver, and ended with the protein-licious meat. Mmmmmm, that’s so wow! I am not a liver person, but I am surprised the liver, it was tender and smooth.

Bonjiri – chicken’s tail which was seriously addictive, fatty, savoury and aromatic with its fats but never greasy. Negima was very juicy, sandwiching a cut of Negi! And it’s only Rm 6 per stick! How could we not to have more?!

Kawa was just ok-ish, as I have had a better one out there. I prefer a crispier version, Salt & Fire ones is made chewy. Tebasaki was grilled to perfection, very well-seasoned! Tsukune is also a must order. Theirs appeared to be in sphere shape, and loaded with soft bone to give a real crunch to the meatballs. Price wise, it is considered affordable with the given portion of each yakitori sticks.

Chochin (Rm 13)
A cube of liver and a piece of thigh (I think), skewed together with unfertilised egg yolk grilled in its membrane and served dangling like a lantern. Once the yolk popped in the palate, it was bursting creaminess, very rich together with the liver, and ended with the protein-licious meat. Mmmmmm, that’s so wow! I am not a liver person, but I am surprised the liver, it was tender and smooth.

Kawa (Rm 4) – chicken skin

Bonjiri (Rm 5) – tail
Seriously addictive, fatty, savoury and aromatic with its fats but never greasy

Sunagimo (Rm 5) – gizzard

Negima (Rm 6) – chicken thighs with leek
Negima was very juicy, sandwiching a cut of Negi!

Tebasaki (Rm 8) – middle wings
Grilled to perfection, very well-seasoned!

Tsukune (Rm 8) – meatballs
Their tsukune appeared to be in sphere shape, and loaded with soft bone to give a real crunch to the meatballs.

Butabara (Rm 13) – iberico pork belly

Tontoro (Rm 13) – iberico pork collar

Shitake Mushroom (Rm 4)

Negi (Rm 5) – Japanese leek

Inari with Cheese (Rm 6)
Hmmm, I think, can skip this as it wasn’t that that melty and cheesy.

We lost count in ordering! LOL.
Ika (Rm 7) – squid
Obi (Rm 13) – inner thigh
Tokkuri (Rm 13) – lower neck
Seseri (Rm 8) – neck

Niniku Chahan (Rm 10)
Garlic fried rice that is packed with wok hei.

Oyako Don (Rm 28)
This was lacked of seasonings. It was rather bland; we need some dose of roasted powder or mala powder on the table to dash up the flavours.