Pizza, pasta, pork steaks in a jazzy setting

Eu Hooi-Khaw

De night fish and chips with deep-fried sea perch, egg and potato salad. – The Malaysian Insight pic, May 20, 2023.

EARLY evening was a good time to have dinner at 33 Blue Room, a jazz and wine bar in an industrial enclave in Petaling Jaya.

Then we had a clear view of the portraits of jazz music greats on the wall; even a frame with a saxophone leaning out of it. The music was not turned on that night, all the better to concentrate on the food.

Six of us ordered five main courses, the portions of which were large enough to share.

These were de night fish and chips, wild mushroom pizza, date night shrimp with squid ink pasta, signature shoulder loin steak and signature pork ribs.

De night fish and chips delivered perch fillets battered and deep-fried, and served with a yuzu tartar sauce, mashed potato topped with tobiko and fried pork skin.

I enjoyed crunchy bites of the fish fillet dipped in the piquant and creamy tartar sauce scented with yuzu. We would have liked the crispy fish skin served with this on a previous outing.

The fried pork skin was tasteless. The mashed potato though, was yummy with the tobiko.

Date night shrimp comprises squid ink spaghetti with tomato minced pork and katsu shrimps. – The Malaysian Insight pic, May 20, 2023.

Wild mushroom pizza with button mushrooms, black truffle paste. – The Malaysian Insight pic, May 20, 2023.

Date night shrimp was squid ink spaghetti topped with sautéed shrimps and crumbed and deep-fried katsu shrimps. The pasta was finished with a tomato and minced pork sauce.

Altogether it was a delicious pasta, and perfectly al dente too. I also liked the tartar sauce at the side for the katsu shrimps.

I would come back for the sourdough pizza. We chose the wild mushroom pizza with its topping of button mushrooms, truffle paste and rocket leaves.

It was a fluffy thick pizza with brown and crispy sides and a soft creamy centre delicious with cheese, truffle paste and mushrooms.

Signature shoulder loin pork steak – chargrilled pork with herbed pumpkin. – The Malaysian Insight pic, May 20, 2023.

Signature smoked pork ribs with katsu mashed potato and cabbage salad. – The Malaysian Insight pic, May 20, 2023.

Pork is what drives 33 Blue Room, from the crispy crust Siu Yuk pizza to bacon borsch soup and signature pork steaks and pork ribs.

The signature shoulder loin pork steak was well marinated before being chargrilled, and the tender, fatty meat with crispy edges oozed with flavour.

Sweet pumpkin with herbs matched it well, as well as some vegetables.

The signature smoked pork ribs drizzled with smoky barbecue sauce, cabbage salad and fried mashed potato “doughnuts” were overdone.

We thought the meat fell off the bone too easily and was too soft. It would have been nicer with a little bite.

The potato doughnuts were good. I should have asked for tartar sauce with these.

Gula Melaka sea salt coconut cheesecake has a light salty lift. – The Malaysian Insight pic, May 20, 2023.

Desserts were displayed in a glass showcase: gula Melaka sea salt coconut cheesecake, skippy chocolate truffle and burnt Basque cheesecake. The first was definitely worth a try, with a light salty lift on cheesecake with gula Melaka and coconut.

There is also a set lunch menu that comes with a glass of lemon tea.

33 Blue Room is at 2a, Jalan 51/225a, Section 51a Zone Perindustrian PJCT, 46100 Petaling Jaya, tel: 011 3444 1313. It is open from 11.30am till 10pm daily, and an hour later on Friday and Saturday. – May 20, 2023.

The jazzy interior of 33 Blue Room. – The Malaysian Insight pic, May 20, 2023.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.

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