Brussels Beer - Jaya One
603- 7954 2000 Euro Bier Koncepts Sdn. Bhd. (818498-D) L-20-G, Block L, Jaya One No.72A, Jalan Universiti 46200 Petaling Jaya Selangor Darul Ehsan www.brusselsbeercafe.com
Brussels Beer House is one of the places to enjoy the delicious Belgium cuisine with a good quality food. If you visiting them, do try out lots of their lovely and mouth watering delights. The café has an excellent interior and comfortable seating area for customers to either to dine or to mingle around the bar. Comfortable, and uncomplicated, Brussels Beer Café is actually reminiscent of the smaller, snug watering holes of Europe.
View all
The Full Portion Pork Knuckle
The full portion of pork knuckle is such a huge one where the portion can feeds up to 4 to 5 pax. In Brussels, the pork knuckle is being prepared in different way where it is marinated with the Cajun, mustard, salt and pepper and continuous with baking them for around 1.5 hours. The pork knuckle is being cut into pieces to be served and the meat comes moist, soft and melts in the mouth. The meat is lean and not too fatty. Comes together with the sauteed potatoes and mushroom. It is just a perfect pork knuckle to look for where I love the crispy skin that comes with it.
Caramelised Pork Belly
The squared piece of braised pork belly was seated over a bed of special Franziskaner sauce. The fusion style of the dish brings us with the great mix and western. It is so indulging left me to forget about the calories gain after the meal. It’s well done with the complete flavors, moist and gelatinous with it. Not only that, the meat comes tender and melts in the mouth too.
Orange Crepe Suzette
A crepe base dessert. The homemade crepes come well to our palate where it is served with the orange rum marmalade, a rich warm sauce coupled with sourish bite of orange. Topped with the scope of ice cream, it is just perfect to end our sweet sensations.
The Full Portion Pork Knuckle
The full portion of pork knuckle is such a huge one where the portion can feeds up to 4 to 5 pax. In Brussels, the pork knuckle is being prepared in different way where it is marinated with the Cajun, mustard, salt and pepper and continuous with baking them for around 1.5 hours. The pork knuckle is being cut into pieces to be served and the meat comes moist, soft and melts in the mouth. The meat is lean and not too fatty. Comes together with the sauteed potatoes and mushroom. It is just a perfect pork knuckle to look for where I love the crispy skin that comes with it.
Caramelised Pork Belly
The squared piece of braised pork belly was seated over a bed of special Franziskaner sauce. The fusion style of the dish brings us with the great mix and western. It is so indulging left me to forget about the calories gain after the meal. It’s well done with the complete flavors, moist and gelatinous with it. Not only that, the meat comes tender and melts in the mouth too.
Orange Crepe Suzette
A crepe base dessert. The homemade crepes come well to our palate where it is served with the orange rum marmalade, a rich warm sauce coupled with sourish bite of orange. Topped with the scope of ice cream, it is just perfect to end our sweet sensations.
Brussels Meatballs
One of my favorites of the night where the bouncy traditional pork meatballs which is being braised in Leffe Brune sauce, onion, mix herbs. The sweet and sourish blend of the meatballs is packed with the juiciness and flavours in it.
Roast Pork Aglio Olio
Comes in with the lovely blend where it brings us with the robust flavors from the chilly flake, olive oil and garlic. Cooked al-dente; the spaghetti give us a very flavourful blend and served with the sinfully roast pork. The roast pork brings us with the robust flavors with the cracking crispy skin.
Chicken Skewer
The chunks of chicken seat skewered with the capsicum and it brings us with the wonderful bites which completes with the flavourful brimming smoky barbecued taste with the alcoholic touch from the Stella Artois honey sauce smothered over the skewers. It is just awesome with the tender and juicy meat that melts in our mouth.
Moules Mariniere
Moules Mariniere- mussels steamed in white wine, garlic, celery and onions. It is recommended to eaten while hot and do try them when it is hot. Dipped them in the gravy gives us a blend of sweetness of the mussels with it.
