Experience a fusion of faith, festivity and flavour at Four Seasons Hotel Kuala Lumpur‘s Curate featuring Malam Cahaya Rembulan — A Cultural Feast Through Traditions from March 11 to April 9. “Our team at Curate has gone above and beyond to create menus that beautifully …
I tot this was a new dining spot but turns out Day Dreamers Cafe (halal) has been around for some years, having moved to Plaza Damas from Plaza Damansara, KL, a while back. The hanging baskets and many potted plants outside the cafe at the …
So what’s it like dining in the clouds? If you don’t know try Nimbus which offers 4 course dinners, given a touch of artistry by chef Fred Choong. Dishes here are a result of his experimentation, fusion at its best, and unlike French-skewed cuisines, flavours are strong and tweaked to our Malaysian palates.
To start, we had the fluffy fragrant housemade Bread with Mushroom Truffle Butter, smooth and buttery, enhanced by the light taste of truffle.
Since there we four of us, we had four different first starters – Pan seared scallop in Tom kha emulsion; Salmon and cured Yolk; Octopus and yam pudding; Chicken and escargot. In particular, the chicken treated with turmeric and lifted with salted egg yolk cream in an side sandwich of puff pastry, which was more like a biscuit, stood out for its unique pairing and flavours. But the octopus was also quite riveting, mixed with dried shrimp and chili while the tom kha emulsion was a nice change.
The second course was Egg custard with herring roe, or slippery smooth chawan mushi enriched with oyster jus. There’s also a choice of foie gras at additional cost.
For mains, we tried the
Herb crusted lamb rack, juicy and still pink. Comes with the chef’s special sauce, tho I feel it’s already so tasty on its own as it has a special glaze to lift the flavour.
The house signature is Prawn bisque noodle, and it’s clear to see why. Visually grabs you, the squid ink pasta absorbs the prawny broth, reminiscent of Penang Prawn Mee (Hokkien Mee).
Mushroom and artichoke risotto and Guinea Fowl Tortellini were good too, but outshone by the other two mains.
Fred also creates his own desserts – not often you get a chef dabbling in both savoury and sweets, but he does a great job.
While Nimbus doesn’t claim to be fine dining, it definitely borders on fine cuisine and at RM388+/2 pax, it’s steal prices and so worth the culinary trip.
Add: 72G, Jalan SS 21/62, Damansara Utama, Petaling Jaya. Hp: 014-968 8748
This coming Ramadan season, Commune Lifestyle, is having a “Buka Puasa with Commune” campaign from March 14 to April 10. Nacho Average Taco food truck will be stationed within the premises of Commune flagship store at 69 Jalan Maarof, Bangsar, KL every Thursday, Friday, and Saturday …
Iftar at Nipah has been a long-standing tradition at EQ. The breaking of fast provides the perfect opportunity for families, friends and work associates to gather to enjoy the authentic Malay delights. This year, EQ will present two different ways to enjoy the good food …
At the relocated MadHatter in Kepong, you can expect food that you’re not going to find anywhere else. Dessert maestro Marcus Low now offers mains as well, with a focus on breads and brunch.
We started our review with a platter of Cold Cuts and Dips. There was Smoked Paprika and Cocoa Husk Lamb and Ayam Kampung Ham with Turmeric Leaf, cured by Marcus himself, paired with unique dips of Faux Liver Pate made from cashews, nam yue and blackened kulim and Cerapu Jam – no real animal liver in sight. Slightly salty, tinge of sweet, the layers of flavours were peeled away with each mouthful, revealing something different each time. I also found out for the first time what cerapu was – a native mangosteen – quite a different flavour profile from the purple fruit we know. There was also Smoked Mackerel Pate topped with salmon roe that came with Cocoa Husk crisps.
The cold platter meats were delightful, and the Dios, while quite different from anything I’ve had, grows on you. The fishy Pate was also very good, tho the Cocoa Husk crisps were a bit too hard. Normal baguette would have been fine.
Then there was the Kukur Mushroom Pate on a Pizza Foccacia – not quite pizza, more foccacia but again, different. The aroma of mushrooms was strong but it went well with the bread.
Not a tempoyak fan, but I could live with the open sandwich that was Deepfried Pomfret with Tempoyak Mayo, fish fingers over toasted bread smothered with yellow tempoyak mayo – fermented durian – lifted with kaffir lime leaves. Who would have thought they went together?
We also had Beef Tongue Stew with Chimichurri & Bagel, Kacang Pool Madhatter, made with chickpeas, red beans, chilli and cumin, Madhatter’s gorgeous pastries like croissants with gula melaka, Pain Aux Bidara with red Indian jujube and Banana Bread with Cardamom Cream.
The bagel was quite substantial and highly recommended if you like beef tongue and bagel, as it’s a great combination. Wasn’t taken up by the Kacang Pool – sort of reminded me of dhal curry, pales in comparison with the other items here.
In his element, Local Chestnut & Coffee Tart, Raspberry Rose Lychee, Chocolate and Cherry, Chocolate Calamansi and Apple are but a sample of his lovely offerings.
The descriptions alone should be enough to entice you to check out the MadHatter’s new abode. The food tastes as exotic as it sounds. Brunch, anyone?
Add: 45, Jalan Medan Putra 4, Kuala Lumpur. tel: 03-6734 9632
After all these years, only now do I have the chance to try Yun House in Four Seasons. Totally smitten by the interior – elegant and sophisticated, yet not at all cold or distant, you feel welcomed and invited to join in the warmth and …
I’d like to say chef Andy Choy is the Canelé King but then, his soufflé is also to die for, and now that I’ve tasted his Beef Wellington, I’m definitely in heaven. With the sleek bar at the front and intimate dining area inside and …
Saw someone posting about Sood yod Thai (which means delicious) and tried it out with the family. “Flavours of Chiangmai” was flaunted at the front and on the wall inside.
Featuring one-dish noodles mostly, and a couple of rice dishes like Khao Kah Mu (braised pork leg with rice), popular starters and sides like Moo Ping, fish cake, crab cake and papaya salad, the 2-page menu is otherwise quite a straightforward.
I had Khao soi as it’s not easy to come across this dish. It was creamy, rich but not overbearing, slightly sweet and the crispy noodles softened quickly when drenched in the gravy. Came with a chicken drumstick. Quite tasty – happy with my choice.
No. 2 chose green curry with vermicelli which came separately to be dunked into the curry. Pleasant with a number of pieces of chicken. I found it mild but No. 2 surprisingly found this spicy. Granted he’s not good with spice but usually he’s ok with green curry. Maybe some hidden chillies?
The other half had laksa. Plenty of ribs, cogulated blood and other ingredients. But surprisngly, this was super mild, too subtle in flavour despite the red soup. Nothing some chilli flakes and fish sauce couldn’t fix!
We also had tomyum which had 3 huge tiger prawns and some crabcake. Just over four months old, the resto is bright and welcoming. Prices are very reasonable given today’s inflation. Can see myself coming by regularly in the days to come.
Add: 71, Jalan SS 25/2, Taman Bukit Emas, Petaling Jaya. hp: 017-3955069
Long associated with power, authority and largesse, the Year of the Wood Dragon is said to be a time of evolution, improvement and abundance. The annual pop-up of EQ’s legendary Chinese restaurant, Gol8den Phoenix, known historically as one of Kuala Lumpur’s finest, most popular Chinese …