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Mono Coffee @ Publika Solaris Dutamas

It’s good to see that people in Klang Valley are embracing the cafe culture, which is something I really miss about Melbourne. I had a latte habit for many years and had to stop because the coffee here was simply not up to scratch. But fret not, because now that the competition is so fierce, it’s only going to get better. Well, introducing Mono Coffee, a third wave coffee shop that is designed to serve artisan and creative cooking. Freshly landed in Publika just a month ago, Mono Coffee has a vision to create a comfortable place for coffee lovers to stop by and enjoy a cuppa.

We were fortunate enough to be invited to celebrate the Grand Opening and we also got a little taste of what they had to offer. It was a casual affair, and the event kicked off with a demonstration that included an introduction session to the beans they use. Some of the guests also got to try making their own latte art.

Demo Session run by their barista

Of course, what’s a Grand opening without a traditional ribbon cutting ceremony? Founder & Group CEO Matthew Chong did the honour, while all of us cheered on.

Ribbon Cutting Ceremony

What’s a visit to a coffee place without trying their coffee right? Risking staying up all night (usually I only do caffeine beverages during the day), I ordered a flat white.

Flat White

Their own house-blend named “Monian” is mainly from a house blend of 3 prestigious kinds of green coffee beans: Brazil Yellow Bourbon, Guatemala Antigua and Sumatra Lintong. I’m not coffee connoisseur and can’t tell you the tasting notes off my hand but I give you an idea: Ahhh! The familiar taste of my past came lurking back *shivers* (I guess I can get used to this again).

But what really sealed the deal would be the food of course. The styles of food here are veered toward Western cafe food with a bit of creative touch. You’ll find common breakfast item given a Mono twist, thanks to the innovative Kitchen team.

So here are some of the dishes that were served during the evening:

Pods & Chicken Salad (RM16)

Love the pretty colours of the dish and the clean elegant presentation. Essentially a Chicken and Beans salad; it’s dressed simply (love the citrus note) but seasoned well. I love the salty bursts of the feta cheese, and good to have the textural contrast for a little bit of fun factor too.

Beef & Hashed “Benedicts” (RM 17)

The Beef and Hash Benedicts looked tempting with corned beef, grated potato, poached egg, pea sprout and spiced hollandaise sauce; though we didn’t actually get to try this dish (definitely during my next visit).

Stack it (RM14)

The “Stack it” consists of pancakes with beef bacon, cherry tomatoes, maple syrup and a peanut butter based sauce. The combination of sweet and savoury is very appealing indeed.

Our cute little tasting platter.

Pasta Alla Mono

Pasta Alla Mono caters for the vegetarians, with al dente pasta seasoned liberally with extra virgin olive oil, topped with grilled vegetables, a generous sprinkling of arugula, sunflower seeds, and balsamic vinegar. It’s pleasant enough to eat, although some might find it on the oily side.

With the MHB Girls.

Thank you Mono Coffee for the invitation, looking forward to a nice brunch session soon!

MONO Coffee
A2-G2-3A Publika Shopping Gallery
Jalan Dutamas 1
Solaris Dutamas
50480 Kuala Lumpur
Tel: 03-6206 5239
FaceBook: www.facebook.com/monocoffee.my
Website: monocoffee.co


My Mother

I’ve always thought that my mother is one of a kind. Growing up, she was very much the career woman. Fashionable, cool, professional but at the same time gentle and loving in her own way. Although in my adult years things changed and we all went through some ups and downs together; in a way, I have a lot to thank her for, for becoming who I am today. If I were to explain this, it will take me all day (might involve a couch and a therapist). So let’s start with something a little more relevant to this blog.

One thing that has always connected us together is of course, food. I come from a line of good cooks and that includes my grandmother too. Fortunately, my mom inherited most of my grandma’s recipes and has definitely inspired me to continuously improve my skills. My parents have always believed that cooking is a basic survival skill and I’m glad I had the training when I was younger.

Most of you know that I’ve practically done the unthinkable when I moved from Medicine to Music, Melbourne to KL. Understandably, this would come as a shock to any parent. Truthfully, it’s selfish of me to want my own happiness, but my mom has remained quietly supportive about all this. Needless to say, without her, I wouldn’t be courageous enough to go ahead and pursue my dreams

I know that I don’t normally talk about my family that much, but since Mother’s day is just around the corner, I guess it’s the right time to express my gratitude via this post. I’m glad to have her living in the same city now, after being separated for more than 10 years when I was overseas (Even though practically it’s still quite a drive away). Thank you mommy for all you have done for me and I sincerely wish you all the happiness in the world for being so imperfectly perfect. Love you.

Happy Mother’s Day!


Most Recent Photo of us while celebrating her birthday at Barn Thai.

In the spirit of upcoming Mother’s day, here’s a little heart-warming tribute.


Pork and Eggplant Lettuce Cup

First of all I do want to apologise for the long absence on this blog (starting to happen a little more often than it should). Truthfully I’ve been meaning to write something but as my current favourite catchphrase goes “life gets in the way” (or just my way of spelling out procrastination). Though most of you who follows me on social media probably got a taste of how hectic my life has been. Well, I’m back! With a recipe!

There are a few dishes that are on mega high rotation at the moment, for example: chicken soup (because I need to keep boosting my immune system and right now I’m recovering from a particularly nasty bout of bronchitis), teochew porridge (for the same reason, plus I am partial to Chai Po Omelette), cauli fried rice (of course) and this other dish that is highly nutritious, delicious and also fun to eat: Pork and Eggplant Lettuce Cup.

Pork and Eggplant Lettuce Cup

I love to wrap my food in lettuce (why do I feel like I’ve said it here before, I probably have), and did you know that Romaine lettuce is one of the most nutrient dense vegetables? The Nutrient density score is 63.48, while the score for Kale is 49.07. So even more reason for me to wrap more things in lettuce (maybe I’m Korean in my past life). According to Mr Google, Romaine lettuce is an good source of vitamin A (carotenoids), vitamin K, folate, molybdenum, dietary fiber, manganese, potassium, biotin, vitamin B1/2/6, copper, iron, vitamin C, omega-3 fatty acids, phosphorus, chromium, magnesium, calcium, and pantothenic acid. Wow, reading that is making my head spin, I guess you just have to know that it’s EXTREMELY good for you. There.

So we covered Romaine lettuce, and next, my favourite vegetable: Eggplant, or Aubergine, or Brinjal depends where you are from. It’s high in fibre, low in calorie, packed with antioxidants, vitamin B1/6, Niacin, Potassium, Folate, Vitamin K. Only thing is you gotta cook it smart so it doesn’t soak up all the oil. My tip? Salt it beforehand, always works. Then the pork, need I say more? It’s all about balanced meal and here we have abundance of good protein.

Strictly speaking, this dish is not completely guilt free as I’ve used some rock sugar and dark soy sauce (ie not gluten free) but it’s easily adapted to be Paleo if you wish so. But what’s life without a little fun thrown in? I realise this makes me sound like I’m contradicting myself, forgive me; I’m writing this post at 4am. Blame it on the green tea.

So, the recipe.

Pork and Eggplant Lettuce Cup (for 2, or 1 if there isn’t any other accompanying dish)

1 Medium Eggplant
100g Mince Pork
2 cloves Garlic
1 teaspoon Dou Ban Jiang
1 teaspoon Dark Soy Sauce
1 teaspoon Light Soy Sauce
1 small piece of Rock Sugar, about the size of your little pinky’s distal phalanx, for a lack of a better description
2 Chili Padi (obviously adjust to your own taste, I like my food fiery)
Several Romain Lettuce Leaves

Dice Eggplant into 2cm pieces and salt it for 10 minutes. Rinse off the salt and drain well.

Finely mince 2-3 cloves of garlic.

Heat the pan with some oil and add eggplant and garlic.

Stir around until eggplant starts to soften, then add mince pork, followed by Dou ban Jiang, soy sauce, rock sugar and chili padi. Mix everything well and add about 1/2 cup of water and cook for further 3-4 minutes until eggplant is softened and the sauce is significantly reduced. Serve warm with lettuce leaves.

Here comes the fun part! You spoon some of the delicious pork and eggplant mixture onto the lettuce leaf, and then eat while trying not to spill everything.

Like this.

I make this at least once a week and so far haven’t gotten sick of it yet. Obviously you can switch things around by using diced chicken, mince beef, or other vegetables like zucchini, carrot, mushrooms etc.

Hope you can try this one day!


KLGCC’s Fiery Friday Poolside BBQ Fiesta

If you fancy spending some quality time with your friends or family by the poolside, sipping beer/wine/beverage of your choice while enjoying a range of delectable BBQ spread, you should absolutely check out the Kuala Lumpur Golf & Country Club (KLGCC)’s poolside party, now on every Friday evening.

Gorgeous pool!

In conjunction with the Interntional Women’s Day, KLGCC organised a special Fiery Friday Poolside BBQ Fiesta and I was honoured to receive an invitation to attend the party. As it was a special night, there were a few treats for the guests. But of course, let’s take a look at the awesome spread first. I shall start with the meat choices; after all, BBQ is the star attraction here.

Chef Arnold Kwok, Executive Chef of KLGCC has led his team to create many mouth-watering delights. And I was even more impressed to find out that most of these things are Paleo friendly, using premium ingredients and mostly fit with clean eating principles. In fact Chef Arnold spotted me and told me I would have plenty of choices there, as we talked about my diet choice. He was right!

To whet our appetite, Chef Arnold also created an interesting welcome drink:

Spicy Passion Mocktail, with chili flakes for extra kick! It’s very thirst quenching indeed.


The Meats:

Garlic Marinated Australian Chilled Beef Striploin, served with Chimichurri Sauce

Sesame Soy Australian Beef Short Ribs, served with Garlic Chili Sauce.


Missed out the picture of the Whole Spit Lamb though.

Chicken Leg Golek Bumbu Cabai, served with Sweet Calamansi Chili Sauce, Fans of Chicken Breasts can opt for the Grilled Balsamic Chicken Breast instead.

Beef and Chicken Satay

Chicken Sausage and Apple Yakitori

The Seafood:

Charcoal Smoked Fresh Salmon with Dill, served with Cucumber Yogurt Mint and Cilantro King Mackerel, served with Lemon Wedges Grilled Spicy Garlic Butter Shrimps, Lemon Wedges

Garlic Butter Shrimps


Snapper Tikka, served with Coconut Chutney Braai and Apricot Chili Jam

Griddle Squid Aglio Olio, Tomato Salsa

Interestingly, all of the meat and seafood is paired with their individual sauce, gotta love the attention to details here.

To fulfill the vegetable quota, here are some of the Starters and Salads (listed in the order of my own preferences):

Coconut Milk Frittata

Raw Broccoli and Cauliflower Salad, looks exactly like something I always make at home!

Cucumber with Jicama, Almonds and Sesame Salad

Sweet Potato Salad with Pumpkin Seed and Egg

Potato Salad

Of course, what I ate for the evening. Brace yourself because I think I did overeat… just a little.

The Starter Plate.

I enjoyed all the salads and loved the frittata. I say the even if you don’t eat meat, you’ll be very happy here too. If you absolutely must eat starch, there is a lovely looking steamed multigrain rice, and potatoes cooked in various styles.

Seafood Plate.

The Salmon is amazing! Exquisitely soft with the distinctive aroma of dill, made even better with the cucumber yoghurt.

The everything else plate.

I was most impressed with how everything was cooked well, and for someone who doesn’t like much of red meat, I sure ate enough Iron for that night. The Striploin with chimicurri sauce is my favourite, and I didn’t even mind the lamb (usually too gamey for me). The Squid, on the other hand, was super popular that night. Not surprising though because it’s so tender, and seasoned perfectly. Yum.

I will admit that I sample a little bit of desserts too, how can you not when the dessert spread looks like this?

Sweet Heaven right here.

Food aside, we were entertained by DJ Patricia K, who was also Emcee for the night.

Looking beautiful as always.

And there was a special performance by KLGCC’s in-house band Acoustic Fourplay, a versatile band which has been in the scene for a long time. Being the daredevil I am, I went and have a chat with the boys and found out we do have some mutual friends (even my own band member, haha KL is too damn small).

Acoustic Fourplay

These boys are good! We were thoroughly entertained and towards the end I was invited to sing a couple of songs too. That was fun.

The Poolside BBQ buffet fiesta will be available every Friday, starting from 6.30pm onwards, priced at RM75nett per adult (non-member); RM60nett (member); RM37.50nett per child (non-member) and RM30nett (member). Children under 6 years old dines for free.

As a promotion, diners are able to purchase a bottle of Carlsberg beer and get one FREE, at only RM22.15nett per bottle. To avoid disappointment, early booking is advisable. For further enquiries, call+603 2011 9187 / 9189 or visit klgcc.com to gain insights on KLGCC’s latest happenings.

Kuala Lumpur Golf & Country Club (KLGCC)
No. 10, Jalan 1/70D,
Off Jalan Bukit Kiara,
60000 Kuala Lumpur
Tel: 603-2011 9188
Fax: 603-2011 9288

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Coco Ichibanya, 1 Utama


If you have been following this blog for a while, you might have noticed that I really love Japanese food. And the beauty of Japanese food is that it is so diverse, I could be craving sashimi one day, and ramen the next. But the ultimate Japanese comfort food for me would have to be Japanese curry (to be specific Katsu Curry Don). This was one of the first dishes I’ve ever ordered in a Japanese restaurant and forgive me if I sound like a broken record: I used to have it on a regular basis during my student days (dude, I’m starting to sound like an Obasan).

Anyway, imagine my excitement when I heard that one of the biggest Japanese Curry House is opening its first branch in Malaysia. That’s right, Coco Ichibanya already has 1,350 restaurants in Japan, China, Taiwan, South Korea, Thailand, Hong Kong, North America, and Singapore. It’s truly the McDonald’s of Japanese Curry!

I was delighted of course to attend Coco Ichibanya’s launch night at 1 Utama early March along with Malaysia’s Hottest Bloggers. It was a glammed up event with appearance of local celebrities too.

Amber Chia, Gary Yap, Orange, and Julie Woon.

The Gorgeous Debbie Goh.

The tagline of Coco Ichibanya is “The Tastiness You Can Choose”, as customers can customise their meal based on their preferences. You can choose the spiciness of the curry (mild, signature original flavour, and spiciness of level 1 to 5), toppings you like, and even the amount of rice.

There is a selection of over 30 meat and seafood to choose from chicken, beef, pork, prawns, clams and more, and some are paired with toppings such as egg, corn and croquettes. So if you really love Japanese curry, you can technically have all different combinations for a few month consecutively! Not to mention the more fusion dishes such are curry meat sauce atop spaghetti, curry gratin and more. If curry rice isn’t your thing, fear not. There are other non curry based dishes such are creamy pasta, salads, and soups too.

On the launch night, we were treated to some tasting portions of the dishes.

Fried Chicken Curry

Salmon Cream Croquette Curry

Fried Shrimp Curry

Though my favourite of the night would have to be this one:

Lightly-Crisped Chicken Curry

Almost all the proteins were fried in batter, although they weren’t greasy as I would have expected. The lightly-crisped chicken stood out though as it has the best texture and also I could actually taste the chicken (juice and tender as a plus). As for the curry sauce, most of them were served with level one curry which is not spicy at all (at least to me), but I still love similar taste of the curry. There were some level 3 and level 5 curry sauce ‘shots’ going around and well, no prize guessing which one I like! Level 5 packs plenty of heat and I would gladly tackle it any given day, but if I want to take it easy, then I would probably go for level 3 or 4. But what really caught my attention is this:

Pickle heaven!

Usually when I eat Japanese curry, it’s often served with only a few pieces of pickled radish and often they look quite processed. I have to portion it properly with the meat and rice, not a problem here! These are freshly made and unlimited! A match made in heaven with the curry sauce, I can foresee myself coming here whenever I have a craving.

What is the difference between Japanese curry and say, Malaysian curry you may ask? Interestingly enough, Japanese curry is actually more Western influenced, as the technique involves first making a “roux” out of butter and flour, like the French technique of cooking soup (that’s why the gravy is nice and thick). Then, curry spices are added and to infuse some sweetness, vegetables like onions and carrots forms the basic flavour profile and fruits like apples are often included as well.

Here are some of the dishes available at Coco Ichibanya (in the order of my own preference, hah!):

Pork Cutlet Omelette Curry – RM26.00

Is there any question? Omurice plus Katsu Curry wins hands down of course! I mean, just look at this:

Come to mama!

I can just imagine the crunch of the pork cutlet, the silky smooth omelet paired with the curry sauce, comfort food for sure.

Grilled Spinach, Bacon and Corn Curry – RM20.00

I would give this a go because it has Bacon and Spinach. Maybe as an extra topping to my Omu-Katsu-Curry Rice.

Seafood Spaghetti – RM22.00

If for whatever reason you come to a Japanese Curry House and don’t want to have neither curry or rice, this could be your choice (maybe you are not a fan, but your girlfriend is).

There are also a few meat-free options, including a very lovely looking Eggplant curry. For your vegetarian partner or friend.

The CoCo ICHIBANYA branch in 1 Utama seats a maximum of 65 persons in the 128 square meters restaurant which exudes a casual, friendly and unpretentious ambience. Folks in Penang, look out for the second outlet which will be opening in Queensbay Mall soon.

Of course, there are some obligatory group photos:

With Tim, Jia Yeen and Kate

With Jia Yeen, Kate, Sharon and Stephanie. Outfit Proudly Not Sponsored by Zalora.

So, I need a date to Coco Ichibanya soon, who wants to come with me?

Photo credit to Andy Kho (those without watermark are mine).

CoCo ICHIBANYA is located at:
Lot LG 333A, Lower Ground (New Wing),
1 Utama Shopping Centre,
Bandar Utama,
47800 Petaling Jaya,
Telephone: 03-7732-8937

Operating Hours: Daily from 10.00am to 10.00pm

CoCo ICHIBANYA is a restaurant chain owned by Fuji Group, the company of Fuji Japanese Restaurant in Thailand, and for more information, head over to http://www.ichibanya.co.jp/english/index.html

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Bella Unwind NTV7 Apperance #3: All About Coffee

Following my last cooking demonstration on Bella Unwind NTV7, I didn’t expect to get another invitation so soon to cook another dish for Bella Unwind. This time the theme is Coffee, so the production team has suggested that I cook a savoury dish with coffee. After digging my brain for recipes, I decided to do a Coffee Brined Chicken pairing with a no-brainer: Cauliflower Rice. I will get to the recipe later, but here are some photos from the filming at NTV7 Studio.

Setting my station for the demo.

The host for the day was Elaine Daly who has that pregnancy radiance.

Here’s me with my nervous smile. Hah

We chatted about the benefits of using coffee in cooking, and also how to properly infuse coffee flavour without rendering the dish a bitter mess. She even managed to put me on the spot so I had to sing a little bit (without properly warming up my voice…. eeps! Should be more prepared next time).

Lookie! It’s the Philips AirFryer!

The studio has a fully equipped kitchen, but frying the chicken on pan might create a little too much smoke, so I decided to bring my airfryer along for a no-mess cooking process. The cooking itself was really simple. All I needed to do was combine prepped ingredients together while waiting for the chicken to cook itself in the airfryer, then it was time to plate!

Ready to serve!

If you love the aroma of coffee, then you will enjoy this dish. The Chicken breast was bathed in the coffee mixture overnight, so the aroma really penetrated all the way. The accompanying spices add more depth to it, and the addition of sugar balances the bitterness of coffee. Of course, the brine contains salt, so this creates a balance of taste all round. It takes only about 15 minutes to put together, perfect for those with a busy lifestyle. Furthermore, this dish is Low-carb, High Protein, Paleo Friendly and Gluten Free!

I don’t have a clear close-up picture of my dish, so I took some screen caps:

Juicy Coffee Tinted Chicken Breast

If only you can smell this!

Tada! Plating a bit cacat because le nervous. But still a colourful dish.

2 Chicken Breasts
1 Shot Espresso
1 Star Anise
1 Stick Cinnamon
Pinch of Black Peppercorns, smashed
Pinch of Chili Flakes
3 Tablespoons salt
1 Teaspoon Sugar
Water (enough to cover chicken breasts)

Combine all the brining ingredients and submerge the chicken breasts in the liquid, store in the fridge overnight.

Before cooking, make sure it’s out of the fridge for at least an hour. Prep the airfryer, and set to 180degree Celsius heat. Place the chicken breast into the grill pan or basket and cook for suffficient time until just done (1 for 12 minutes, 2 for 15 minutes). If you are not using an airfryer, you can just use a frying pan and cook for roughly 5 minutes each side, depending on the size of the breasts. Set aside and rest for 2 minutes before cutting.

Cauliflower “Couscous”
200g Cauliflower, florets only
1 Small Cucumber
Handful of Cherry Tomatoes
Juice of Half Lemon
Pinch of Salt
Handful of Parsley, chopped

Blitz the cauliflower florets in a blender of food processor until rice like. You can use this raw, or cook for a minute or two to take the raw edge off. I lightly fry it with olive oil for about 2 minutes this time. Set aside until needed.

Slice the cucumber thinly, and cut the cherry tomatoes in half.

To assemble, combine cauli’rice’, cucumber, tomatoes, parsley. Sprinkle over the salt, and squeeze the lemon juice over, stir to combine. Place the sliced chicken breast on top and you are ready to serve! Enjoy this warm or room temperature.

Thank you Bella NTV7 for inviting me! I hope to do more cooking demos for you in the near future. Always a good way to challenge myself this way, and also it really does take time to get used to live TV: no room for mistakes. If you are interested to watch the program, feel free to head to http://tonton.com.my to search for the 26th Feb Episode (I just watched it and I still looked silly…. must just be my normal persona).

During the same episode Louise from Claire Organics demonstrated a few beauty tricks using ground coffee, and she was kind enough to give me some of her products. Do check out their facebook page, they have a wide range of skincare products using natural ingredients and everything is 100% chemical free. Thanks so much, I am now a fan!

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Rendez-vous, Traditional French Dining in Bangsar

Klang Valley is definitely not short of French restaurants; whether you are after a date, or a casual family outing, there will be one to suit your need. When it comes to European cuisines, I have to admit I’ve always had a soft spot for the French. It might be an irrational one (blame it on movies like Julie & Julia, The Hundred Foot Journey & Ratatouille), but to me there is something romantic about the way the produce is handled, and the way the dishes are presented. Authenticity plays a big part in French dining experience too, and most of the times, keeping it traditional can be a winning formula.

Introducing Rendez-Vous, a French restaurant & bar situated in the heart of Bangsar, with a concept to serve affordable authentic French cuisine. It’s relatively new (anything less than 1 year is new to me anyway), but already attracted loyal fans in the form of French expats and the Francophiles alike. Chef Florian Nigen has over 30 years of experience running a restaurant back in France (Bretagne, to be precise), and together with co-owner & manager Arnaud Chappert (formerly of Maison Francaise) put their heart into creating a memorable dining experience for the guests.

While you might not be instantly transported to France walking in this restaurant, it does have a relaxed and laid-back ambience not unlike those of European countries. We left everything on Chef Flo’s capable hands while sipping their signature cocktails.

Lychee Martini for me. How did they know I love Lychee Martini? This is delightful with a nice kick.

Mojito for Frank. He approves.

This is non-alcoholic. But delicious! Available as part of the lunch menu.

Amuse bouche came in a form of sliced baguette topped with some blue cheese and pear.

Frank inhaled these.

My attention was promptly distracted by this glorious serving of Foie Gras Terrine, however.

Semi Cooked Foie Gras Terrine with Salad and Fig Compote RM42++

I suspect this is the real reason why I love French cuisine. I guess you either love liver or hate it; and for me this is the utmost decadent gastronomical experience. Buttery, creamy, smooth, with ever-slightly metallic taste; paired with fluffy french bread and topped with tiny bit of fig compote. My life is complete. Ok, not quite but at least it made me a very happy girl. Since Frank doesn’t touch meat, let alone offals, all the more for me! Cholesterol? Waddat?

Salmon a’ la Bordelaise (New)

Rendez-vous is changing up their menu and this was one of the new items. Instead of going the common pairing of Salmon and lemon butter sauce as per the old menu, this one is given a new life with a Bordelaise sauce, made with Red wine, shallots, butter and other herbs. The shallots give this sauce a pleasant sweetness, and I like how the Salmon is cooked to just underdone, the texture is perfectly tender. Surprised to see carrot in the mash too (also giving the mash an extra earthy sweetness). Overall the dish is on the sweet side (which I am not complaining), almost like having dessert as main, hah!

Pork Tenderloin with French Cepes Mushrooms Sauce (RM36)

The Pork Tenderloin I was told, is one of their signature dish and Chef Flo has managed to upgrade it by changing the cooking method. Can you tell from the picture? Yes, it is indeed Sous-vide cooked, for 5 hours no less, to achieve the texture he wants. It is then paired with the ultra rich creamy mushroom sauce. While I found the tenderloin exquisitely tender, the sauce was a little too cloying for me.

Check out the perfectly pink flesh! It’s cooked through by the way.

As for the sides, Frank finished the mash potato before I could taste any, but if an Irishman approves of the potato, you know that it’s good. Afterall, potato is in the Top 3 of their food list, no. 1 being beer.

Cheese Platter RM36++ (Reblochon, Camembert, Fourme d’Ambert, Emmental)

You know that Chef is serious about his cheese looking at this platter. I love the touch of a mini cleaver (maybe I am just naturally wacky). My favourite here is the Reblochon, which smears beautifully on the bread and has a nutty taste. The most pungent would be the Fourme d’Ambert, one of the oldest cheeses in France. A little goes a long way, this one.

Tarte Tatin RM12++

The apple tarte tatin comes with large chunks of apple and a small tart base, both of which soaked in caramel. While I enjoy the tender apple, I felt the tart base could do with longer amount of cooking to crisp up a bit more. However, this is divine when paired with ice cream.

Thank you Rendez-vous for your hospitality! No doubt we will be back as I want more of that Foie Gras and also eyeing a few more things on the menu for next order.

Rendez-vous also offers monthly wine pairing dinner as well as Sunday brunch where the kids get a special table with fun activities (what a great idea).

Rendez-vous Traditional French Restaurant
100 Lorong Maarof, Bangsar, Kuala Lumpur.
Open for lunch & dinner daily
Tel: 03-2202-0206


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