1 Comment

Cafe K, Kiaraville Condominium

Mont Kiara is definitely not short of Korean restaurants due to the large population of Korean expats in the area, but one of the newest addition is Cafe K, located in Kiaraville Condominium which is walking distance from Solaris Mont Kiara. Cafe K is only over a month old, opened by a very dear friend of mine, Kris. I met Kris after I’ve just moved to KL, and we have collaborated several times in music. Currently I’m one of the vocal coaches in his music school (also a very new school located at Kiaraville), so it’s super convenient for me to grab some homely Korean food (the kitchen is run by his mother, who is a great cook).

Cafe K’s menu. As you can see they are still testing the water with the dishes, should see a finalised menu soon!

The Cafe itself isn’t difficult to locate once you are in the condo. Just find your way to Block B and go to level 2, it’s right by the pool. You can access it by the lift opposite the Mini Mart, or the stairs next to the K Conservatory of Music.

Strictly speaking Cafe K is not a Korean restaurant even though it’s run by a Korean family. While there are many familiar dishes here such as Bibimbap, Kimchi Pancake etc, there are also local food and Western food, something for everyone. Like these Fried Calamari Rings, for example.

Calamari (RM9.90)

Even though it’s deep fried, it’s not greasy and I like the lightness of the batter. The accompanying coleslaw is cooling, and was made full use of when I had the crazy spicy noodles challenge on the same day (we’ll get to that in a minute). I shall also mention that I’ve combined 2 visits for this post so no…. I don’t actually eat that much.

Chili Chicken Rice (RM15.90)

Make the food spicy and I will be your loyal customer. Although Gochujang is usually on the sweet side, this packs a decent kick and I like how there are plenty of vegetables, making this a balanced meal.

Kimchi Pancake (RM15.90)

The Kimchi pancake is lovely too, fried just right with perfect amount of crisp, and fluffiness.

Jjol Myeon (RM13.90)

Kris recommended Jjol Myeon, which is a type of thick cold noodles served with a spicy gochujang based sauce.

Love the redness.

I’ve never had this before, and was happy with the chewy noodles. Even though it looks super red, the heat is quite mild for me. But then again, my tolerance for chili is almost God-like nowadays (another way to say that I’ve perhaps destroyed my system with all that chili I’ve eaten over the years). Wait til you see the Crazy Spicy noodles!

Hot Pot Bibimbap (RM18.90)

Bibimbap is probably my favourite Korean dish and here it’s made relatively healthy with multigrain rice (in my favourite colour purple, which is a bonus). The portion is huge though so this is good for 2 small eaters. To enjoy, simply stir in the Bibimbap sauce, and mix everything together until it looks like this.


I love fishing for the crispy burnt rice and needless to say, the egg yolk flowing over everything is just so comforting.

Bibimbap (RM17.90)

They also have a non hot pot version of Bibimbap and it’s served with a smile, how adorable!

Ok, now are you ready to see the crazy spicy noodles?

Consume at your own risk! RM19.90 of Craziness. Free if you can finish it in 3 minutes.

I don’t know where in the Scoville chart is this but I will bet this is somewhere in the millions. I definitely love my spicy food and will continue to challenge my tolerance. This plate of noodles will make any grown man cry! The trick, I shall share, is to keep slurping and swallowing the noodles without chewing and don’t ever stop until you finish everything. At first this tasted almost a little sweet, but the crazy heat kicks in after about a minute and boy is it strong!

Be prepared to sweat as the spice make the way down to your stomach. They really do burn. After I finished this, mine was burning for a good half an hour. I forgot to take an after pic because the heat was overwhelming. But let me tell you that the chili high was so addictive, my mouth still waters whenever I think of this. Think you can handle the spice? Go try this! The challenge is running until 3rd Nov, but this dish will remain on the menu. Let me know if you plan to do this, I might just come along and cheer you on.

Cafe K,
Kiaraville Condominium, Mont Kiara.
Facebook page: https://www.facebook.com/pages/Cafe-K-Kiaraville/
For bookings call 012-330 4100

1 Comment

Hwan by Chakri, Midvalley Megamall

Thai food seems to be all the craze in Klang Valley all the sudden, with a few new additions sprouting up everywhere. Of these, Hwan by Chakri (obviously run by the same Chakri Palace people) stands out with a slightly different concept. The owner created this concept after her visit to Thailand. There she met Chef McDang, a celebrity food expert, who brought her to sample some amazing Thai food and desserts and this inspired her to open Hwan.

A giant mountain of Mee Krob (a sweet savoury fried noodle snack) by the eye catching logo.

Yes, it’s only a kiosk, which caters to shoppers who wants a quick bite to recharge after shopping til they almost drop. I think the location is quite strategic, as it’s right in front of the McDonalds, and this Chinese herbal hall which I can never name (is it Eu Yang Seng?). Hwan actually means Sweet in Thai, so you will expect a small variety of sweet treats, but fret not for those without a sweet tooth as they also offer some delectable thai snacks. In fact, let’s start with the savoury items.

Mieng Kham

A fun thai snack, Mieng Kham consists of ingredients like dried shrimp, chili, lime, roasted peanuts and a thick palm syrup sauce flavoured with herbs and fish sauce, wrapped in a leaf so you can imagine the complexity of the flavours. A great appetiser.

Som Tam (RM5.90) Green Papaya Salad

Som Tam is my favourite Thai dish and what’s not too love? It’s crunchy, citrusy, spicy, slightly sweet and definitely umami with the addition of fish sauce and dried shrimps. Best still, it’s a steal at only RM5.90 for that big portion.

Som Tum Mamuang (Green Mango Salad)

The Green mango version has slightly less crunchy but nonetheless packs a punch of flavours. Both salads are made on the spot, so freshness is guaranteed.

Thai Fish Cakes

The Fish cakes, however, had to be heated up in a microwave which explains the slight rubbery-ness. It’s also a little on the salty side. I would stick to the salads for sure.

Mango with Sticky Rice

Mango with Sticky Rice is probably the most well-known Thai dessert and although I’m not a fan of sticky rice as dessert, I managed to steal a couple of slices of that sweet, sweet mango.

Sticky Rice Ice Cream with Red Ruby.

I’m not familiar with Red ruby so I have no point of reference but my first impression was pretty good.

Durian Sticky Rice Ice Cream

I dug into this not knowing it was Durian and had a shock when I tasted it. Durian lovers should give it a go as it’s strong!

Tab Tim Grob (Rubies in Coconut Milk)

More rubies, this time served with a thick coconut milk concoction. It’s refreshing enough, and they used smoked coconut milk which has an intriguing aroma, an acquired taste.

Everything served at Hwan by Chakri is RM10, a rarity these days when it comes to Thai food. I know I will be going there if I have my Som Tam craving!

Leave a comment

Nook’s MIGF 2014 Menu

It’s always a pleasure receiving invitations from Aloft Kuala Lumpur be it a review session, or music event. You might have notice that I am there quite often (several times a month, in fact) and that is because I always enjoyed their great hospitality. A makan session at Nook, especially, is something I won’t miss. This time, it’s the Malaysian International Gourmet Festival at hotel’s signature restaurant. This is the second time Nook is participating in MIGF and you may read about my last year’s gourmet experience here.

The theme for MIGF this year is “Red Hot Chefs” and Nook’s innovative menu is created by Executive Sous Chef Rozaiman and his team. Nook lets its diners to play with their food and this year it’s extra fun! I like how the menu is very much Malaysian, but with modern twist and a little bit of molecular gastronomy.

Our first course definitely looked very pretty and the aroma of the sea hits the nose instantly.

Marinated Sea Conch, Octopus and Sea Urchin Roe in Coconut Kerabu with Fiddlehead Fern.

Not just visually pleasing, this dish has everything done right. The ‘sand’ you see on the plate is a mixture of toasted coconut and blended dried shrimps, the seafood is marinated in chili, lime juice, salt and pepper. To enjoy the dish, toss everything together for the best flavour. Although I would admit I ate the sea urchin before mixing, it’s just too precious!

Next dish is a fun one. At first when I saw Chicken Noodle Soup on the menu, I was a little puzzled. But once this was placed in front of me, all was forgiven.

Chicken Noodle Soup.

Never be surprised to see syringes at Nook, it’s their thing. Here the syringe is filled with  a puree of black chicken which turns solid in contact of water. All we needed to do is squirt the mixture out (tee hee hee). It is indeed ok to play with your food.

Tada! Magic!

I thought this was very well done. The taste of the black chicken is prominent, and the soup is aromatic with some lemongrass and galangal. Very refreshing.

Our first main course was pretty impressive too. Then again Nook has always been good with their beef dishes (you must try their Wagyu beef rendang if you haven’t already).

Sambal Beef Tongue and Tendon served with Percik Sauce and Achar Crudite.

It’s tricky to get beef tongue right and here it’s cooked sous vide style for 12 hours, then cut into smaller pieces and cooked with sambal sauce. I absolutely loved the texture of the tongue as well as tendon. I think I ate this entire dish in silence. The achar balances out the decadent beef and it’s delightful. Loved it!

We were given a palate cleanser before moving on to our fish dish. It did a good job in rounding up the overall menu, the combination of Lemongrass, Lime and Pandan is just perfect.

Lemon Grass, Lime, Pandan Sherbet.

So we moved along to our final savoury course and it’s my favourite fish, Cod.

Cod Fish Assam Pedas served with Garlic Rice, Salted Egg and Tempura Egg Plant.

I’ve had my fair share (read: a lot) of Cod dishes and I gotta say this was the first time I’ve seen a Chef pairing it with Assam Pedas; a seemingly risky move as Cod is extremely delicate and in theory should be kept fairly light. But I think the bold move worked because everyone was waxing lyrical over this. The fish was unquestionably tender, characteristic of this King of fish. The Assam pedas especially goes well with the garlic rice, which is full of wok hei and proven to be rather addictive. The addition of salted egg is an interesting one (apparently a common thing to do in Chef Rozaiman’s kampung), I just wished there were more tempura eggplant as I only got a tiny piece. Yum!

The syringes made another appearance in the form of dessert.

Nook Cendol: Pandan Rice Flour Jelly, Ba’ kelalan Salt, Palm Sugar, Ice, Red Bean and Glutinous Rice

The syringes are filled with propofol coconut milk and palm sugar and you can adjust the amount to your liking. I say bring it on!

Here’s my attempt to anaesthetize my “patient”.

For this MIGF, diners can choose to indulge in a 3-course light menu for RM98 nett per person (RM130 nett with cocktails and wines) or 6-course full festival menu at RM188 nett per person (RM250 nett with cocktails and wine). Hurry as you only have until end of this month to experience this for yourself.

Thank you Aloft for a fabulous meal!

Nook @ Aloft KL Sentral,
No 5 Jalan Stesen Sentral,
Kuala Lumpur.
Tel: +603 2723 1154
Facebook: http://www.facebook.com/AloftKualaLumpurSentral


Sunday Curry Tiffin Lunch, Colonial Cafe @ Hotel Majestic

I’ve long heard about the Colonial Cafe at the beautiful Hotel Majestic but yet to pay a visit until couple of Sundays ago when we were invited to dine and enjoy their Sunday Curry Tiffin Lunch. Sunday Tiffin is basically synonymous with over indulging of curries, vegetables and rice. This tradition is believed to begun in India back in the 1800s by the British people. Well it’s only fitting for Colonial Cafe to relive this tradition by introducing the Sunday Curry Tiffin Lunch.

Spotted Frank at the bar, how typical.

The Cafe is as classy as it gets, with a grand piano right in the middle and on Sunday afternoons we have Isabella Solianos serenading us with slow romantic jazz tunes. That in itself is worth crawling out of bed for. Another bonus would be the view of the Orchid Conservatory.


Of course, the main star would still be the food. And be prepared to get totally stuffed! The Tiffin lunch is basically a super posh version of Banana Leaf Rice, where you get bottomless rice and condiments. This indulgent set also includes 4 different main courses. To start, the waiter will place a piece of banana leaf and then spoon the rice on top until you say stop. Then the condiments are served.

Love the posh uniforms too especially the white blazer. Service is impeccable, as one would expect.

If all the condiments I liked the fish puttu the most. Fish puttu is a traditional recipe from South India made with shredded fish flavoured with various spices. Here it’s deliciously light and aromatic. The marinated cucumbers were delightful too.

Rice and Condiments: Mango chutney, pineapple slices, fish puttu, salted egg, toasted coconut, toasted salted peanuts, marinated cucumbers and banana slices

We were also given a shot of Salted Lassi, something I’ve never tried before. It’s rather strong with a sprinkling of cumin seeds, a great appetiser to the meal ahead.

Salted Lassi

And once everyone’s been served, the pretty tiffin carrier arrived on the table, inducing a wave of excitement.

So pretty!

Revealing the shiny cover, the first curry was gloriously red Hainanese Chicken Curry hitting us with its intense aroma.


Let’s take a closer look:

Mmmmm….. I can almost smell it.

I love how it comes with nice big pieces of chicken and chunky potatoes, all cooked to perfect tenderness. The curry gravy is match made in heaven with fragrant white rice, so I couldn’t resist pouring it all over. This is as good as chicken curry goes. Although it looks really red, the spice is mild.

Mutton Varuval.

While the Mutton Varuval packs a little more spicy kick, it is also balanced by a hint of sweetness. Since this is heavy handed in spices, the flavours are quite complex and intense, which is great because I’m not a huge fan of mutton in general but I enjoyed this.

Egg Masala

Hard-boiled egg in curry? Hand it over please! As egg lover I would indulge any form of egg dishes and this gets the tick of approval from me. The gravy is a mix of spices, tomato and onions, another great one to mix with rice.

Fried Masala Fish

The large slices of Mackerel are marinated and fried to a crisp. The liberal use of spices toned down the otherwise distinctive fishy taste of Mackerel. If only it’s a little tenderer I would have loved it more. Then again this is purely personal preference.

Eat the rainbow!

For a good long while, the table was silent as we slowly work through our big meal.

I brought Frank along with me and since he’s a fussy eater (almost vegetarian) we requested for a meat free menu and the kitchen very kindly prepared 4 vegetarian main courses for him.

Chickpea Curry, Deep-fried Potatoes in a Korma gravy, Cauliflower and Potato Curry, Mixed Vegetables. All one single portion by the way.

My favourite would be the Cauliflower and Potato curry, it’s like a wetter version of Aloo Gobi. Frank managed to polish most of these up.

Sago Gula Melaka

We finished our meal with a super sweet dessert.

Masala Tea

And a comforting glass of Masala Tea, a milky tea flavoured with spices like cardamon, cinnamon, clover, ginger and more. As it was a rainy afternoon, this was perfect.

The Sunday Tiffin Lunch is priced at RM78++ per person and is available for lunch only on Sundays at Colonial Cafe, The Majestic Hotel KL. It is served from 12pm to 2pm and comes with beverage options of salted lassi, masala tea or fresh juices as you prefer.

For more information or reservation enquiries, please call 03 – 2785 8000 or visit www.majestickl.com.


Cape Mentelle Wine Pairing Degustation Lunch, Tanzini.

I usually have a rule of not drinking before the sunset. But that rule was well and truly broken couple of weeks ago at a very special wine pairing degustation lunch hosted by Cape Mentelle. I’ve always been fond of wines of Margaret River, so this wasn’t something I would want to miss. So despite being slightly sleep deprived from the late gig night before, I dragged myself to the beautiful Tanzini and G Tower.

We were in for a serious treat!

Cameron Murphy, Cape Mentelle Estate Director made sure he introduced himself to everyone and took his time to get to know us. As an Estate Director, he is naturally knowledgeable with wines in general and you can see his passion when he speaks of his products. Truly, with the strings of awards Cape Mentelle has under its belt, it’s not hard to see why.

We were to sample a range of Cape Mentelle’s latest award winning premium red and white wines comprising its Sauvignon Blanc Semillon 2013, Cabernet Merlot 2012, Cabernet Sauvignon 2011, and Chardonnay 2012, paired with the distinct neo-cuisines created by celebrity Chef Johnny Fua.

Hokkaido Scallops

Our first course was Hokkaido Scallops paired with the Sauvignon Blanc Semillon 2013, the latest edition to Cape Mentelle’s range. I am definitely a Sauvinon Blanc girls, and this Sav-semillon blend is slightly more full-bodied, with complex fruity notes. It is a great wine to pair with Seafood and here the pairing with singular large scallop is just perfect.

Since I took all the pictures with HTC Desire 816, here’s one from the official photographer.

Moving right along. The waiter started pouring the second glass which is a Cabernet Merlot 2012, to pair with a poultry dish.

Free Range Chicken Roulade & cured smoked Duck

I was pleasantly surprised by the exquisitely tender Chicken and the smoked duck lends depth to the flavours. Excellent dish!

Now I normally don’t drink red wine at all because a lot of them can be too overwhelming for my palate. Part of the reason is that I don’t really eat red meat either so there isn’t a lot of opportunity for me to pair with red wine. So this Cabernet Merlot did take a little getting used to. So let’s take is from the tasting notes provided to me: On the palate, it’s medium to full bodied with sweet ripe fruits of currants and plums with wild herbs and violets. The structure is firm yet velvety providing great length and intensity of flavour. Personally, I feel that it’s punchy enough without overpowering the dish.

Atlantic Black Cod

For the main course, I went for the Atlantic Black Cod (of course), while the other option was a Aged striploin. While I didn’t try the steak, I did have a sip of the Cabernet Sauvignon 2011, which is the flagship wine of Cape Mentelle – Cabernet Sauvignon, sourced from Margaret River’s first grape vines. It’s an intense, rich red which I imagine would pair perfectly with the steak. But anyway back to my fish.

Match made in heaven.

The Atlantic Black Cod is everything I look for in the fish dish. Simply glazed with soy and flavoured with garlic, the natural sweetness shone through. It’s also melting-ly tender, a joy to eat. The pairing with Chardonnay 2012 is absolutely perfect, as it’s bright, fruity with citrusy note. My favourite of the day, definitely.

Praline Chocolate Mousse with Crunchy Croquantine Hazelnut Daquoise, Cherry Gel & Light Lemongrass Gelato.

Our meal ended with a high with this pretty dessert in the form of a Praline Chocolate Mousse with Crunchy Croquantine, Hazelnut Daquoise, Cherry Gel and Light Lemongrass Gelato, matched with the same Chardonnay.  The mousse was perfectly airy, with bittersweet cocoa. I loved the lemongrass gelato, an unusual pairing with chocolate but nonetheless refreshing.

Thank you for hosting us!

From 6th October till 5th December 2014, Cape Mentelle in collaboration with Tanzini will feature a pairing promotion comprising of a 4-course degustation menu for RM400++ for two persons; where each course will be paired with a bottle of Cape Mentelle Chardonnay, comprehensively showcasing the range of wines that lead the portfolio.

Leave a comment

Guinness Anchor Berhad’s Oktoberfest 2014 Launch

October is well and truly here! It’s the best month of the year not just because it’s my birthday month (hint hint nudge nudge), it also means that we get to celebrate Oktoberfest! That’s right, I love it when us Malaysians embrace other culture’s celebration so willingly, but I suspect it’s because we get another excuse to drink! (Drink responsibly now guys and girls).

So last week I had the pleasure to attend launch of GAB’s Oktoberfest Campaign at the Tavern of the GAB Brewery. Upon arrival, I was greeted by many familiar faces, already drinking their favourite brew and munching on sausages and the likes of German delights. (I was a little late due to the heavy traffic, but thank goodness for Uber black for an entertaining ride)

Happy Party People!

Needless to say, I found my bunch of friends at a table nearest to the bar. We like easy access *wink*. There were free flow of freshly brewed beers as well as bottled varieties such as Strongbow cider and even Smirnoff Ice (for those who wants something different)

Posing with our poison by the bar. By the way love the new look of the Tavern.

We sat down with our food and drinks and hung out for a while before the official launch. Leading up to the launch, GAB has been dropping hints that something big is coming. “Does size matter?” “Is big better?” Well in this case I will put up both my hands and say yes!

Hans Essaadi, managing director of GAB said: “Oktoberfest is a popular festival that many look forward to annually. And so this year, we decided we are going to commemorate it in a big, extraordinary way; hence the grandeur you see before you. This feat definitely has been a rewarding challenge especially now that we’ve set a new record in The Malaysia Book of Records” So what is it actually?

Tan Sri Dato’ Danny Ooi, founder of the Malaysian Book of Records presenting the certificate to Hans Essaardi, Managing Director of GAB.

Tada! A giant mug! Stands 2.6m high and 1.72m wide, the giant replica of GAB’s Oktoberfest 2014 promotional mug has created a new record that was endorsed by The Malaysia Book of Records.

The Biggest Mug is made out of fibre glass and took about a month to complete. The giant mug which can actually hold liquid, and it will be travelling around Peninsular Malaysia (check the end of the post for the locations) so you can have a closer look and partake in Malaysia’s Biggest Mug “Guess the Litre” challenge. The top 5 participants who provide the correct or closest estimated volume of liquid the giant mug can hold, wins a year’s supply of Tiger Beer! So make sure you drop by at one of those locations to judge for yourself, and start counting!

Prost! (German for Cheers. Expect to say that a lot during the course of celebration)

After the launch, we continued to enjoy the evening, while being entertained by an Oompah band.

Cute outfits!

Of course, it wouldn’t be an Oktoberfest celebration without Chicken Dance! Me being me, grabbed the nearest girl and started dancing too. Well, it’s good to work off those beer calories!

The crowd kept themselves entertained with the activities and games available at the party such as the beer stein race.

Slide the stein to the right spot to win prizes.

The more physical demanding would be the beer barrel race.

It was a pleasant night indeed, and I’m looking forward to more Oktoberfest parties!

Malaysia’s Biggest Mug will be travelling to a few key locations around the country:

Oct 2: Festival Walk, Ipoh

Oct 3 and 4: Setia Walk, Puchong and Auto City, Penang

Oct 10 and 11: Scott Garden, PJ and Upper Penang Road

Oct 16: Desa Sri Hartamas

Oct 17 and 18: Changkat Bukit Bintang and Jonker Street, Malacca

Oct 24 and 25: Sunway Giza, PJ and Sutera Mall, Johor Bharu

For more info on GAB’s Oktoberfest, head over to their Facebook page – http://www.facebook.com/OktoberfestMY

Photos by Guinness Malaysia and Andy Kho (the ones with his watermark)


Estilo Spanish Tapas Bar & Charcoal Grill, Publika

Publika in Solaris Dutamas is blessed with a wide variety of eating spots and one of my favourite would have to be Estilo, which specialises in Spanish Tapas and doubles as a great drinking spot with their extensive menu of sangrias and wines. It’s part of The Social group which also runs El Meson. Interestingly it’s located just a couple of doors away from The Social.

Estilo has a casual and relaxed ambience and at night it comes alive with pretty colours, though it’s also kept organic with exposed brick walls, and on display are many chalkboards, wine bottles dotting around the place. There are comfortable booths down the back of the restaurants, high tables with bar stools at the middle section and an al-fresco dining sections too.

Interior Shot.

Having dined at this place several moons ago, I was glad to receive an invite along with the Malaysian’s Hottest Bloggers to try out more of their dishes. How can I say no to Paella, right? Since our resident photographer Andy Kho was around, I am using his photos here instead. Let’s get started!

Cubanito (RM20)

Coincidentally I just watched a movie called Chef where the main character quit his restaurant job and started a food truck selling Cuban sandwiches (if you love food you must watch this movie, it will make you hungry), so I was a little excited to try this. Although it’s pork free, the gooey cheese and the smear of mustard makes up for it.

Chef Pedro, Head Chef.

Speaking of Chef, Estilo is headed by Chef Pedro (Who overlooks the all The Bluefire Group’s outlets) who came all the way from Spain. Having trained and worked for over 12 years in busy restaurant kitchens, he is committed not just to preparing excellent food, but serving it, in his own words, “in the most clean and attractive way possible”. Since he joined The Bluefire Group, he has developed some of his traditional hometown recipes into popular local favourites, whilst maintaining the integrity of the original dish. While being careful not to change the traditional recipes too much, he thrives to serve authentic Spanish dishes that will please the Malaysian palate. Gotta love a passionate chef!

Smoked Salmon with Wasabi “Oreo” (RM24)

The presentation of this dish is truly elegant. At first I was a little puzzled seeing the Oreos on the plate, but when Chef mentioned that it’s made with Olives I felt a bit more relieved. Couldn’t really detect much of wasabi but I love the umaminess of the olives, pairing really well with the melt-in-your-mouth salmon.

Beef Carpaccio (Tenderloin) (RM24)

I could never resist a nice plce of Beef Carpaccio: Raw beef pounded to paper thin slices and garnished with manchego, pistachios and capers. The flavour combination is perfect.

Queso de Cabra Crujiente (RM 22)

Next was my favourite dish at Estilo: Goats Cheese baked in Filo Pastry, served with Pumpkin Jam and Caramelised Shallots. Lovers of Goats Cheese will definitely love this, with the unique and slightly pungent aroma mellowed by the sweet jam. The textural play with the melty cheese and crispy pastry is excellent too.

Baby Spinach Salad & Marinated Prawns (RM26)

This salad may look rather busy, but it’s full of delicious things. The caviar added the decadence, while the combination of avocado, prawns and pineapple is surprisingly harmonious, with sweet balsamic reduction to round things off.

Green Vege Salad & Smoked Salmon (RM 28)

The other salad is lovely too, with layers of peas, beans, cucumbers, smoked salmon, rocket (arugula), surrounded by beets and grapes, dressed in mustard dressing. Great to fulfill your daily vegetable quota.

Pulpo a la Parrilla (In-house Special) (RM 48)

The Grilled Smoked Octopus comes with a rather theatrical display of smoke, inducing rounds of “Oohs” and “Aahs” around the table.

Pretty as a picture.

I love the dramatic presentation as well, with a whole tentacle in the middle atop bright orange piquillo sauce and cubes of root vegetables dotting the plate. The Octopus has a lovely smoky flavour and has a good chew. It’s a fun dish for sure.

Paella Ciega (small RM66) (large RM124)

My eyes definitely lit up when I saw the sheer size of the Paella. Interestingly, here the Seafood is serve on the side, not with the rice, perhaps to prevent overcooking. I love the aromatic rice, cooked to perfection with a bit of slightly charred crispy bits at the bottom, and the seafood was pretty fresh too. Definitely a satisfying dish on its own.

Pollo (RM28)

However, it was the grilled spatchcock spring chicken that won my heart, with its intense smoky flavour and juicy flesh. Yum!

We ordered a few extra dishes after main course after scanning the menu, and I am glad we did!

Champiñones (RM 16)

I usually wouldn’t skip ordering Mushrooms in a Tapas place, and here this dish is executed perfectly with the soft mushrooms swimming in a garlic aromatic creamy sauce enriched with wine. So good!

Escargots (RM24)

Those with adventurous palate should try the Escargots. Unlike the usual French take with herbs and butter, this is served with a delicious creamy sauce spiked with leeks. I also think the roast apple is a nice touch. The snails themselves are exquisitely tender too.

Corderos Lamb Costillos (Rack of Lamb) Rm58

While the lovers of lamb would enjoy this, packing a punch of flavours and roast to perfect tenderness.

After 2 rounds of savoury dishes, it was finally time for desserts.

Tarta Manzana (RM 16)

This Caramelised Apple Tart comes heavily doused in caramel, so if you are not much of a sweet tooth you may have to tell the kitchen to be slightly less generous. The combination of cold and hot is superb though.

Chocolate Mousse with Raspberry (RM16)

Since I can’t eat Chocolate, I didn’t try this dessert but according to fellow foodie Sharon, this was nice and smooth, and not overly sweet.

Group photo with the girls.

Thank you Pei Shyen for the lovely meal and we will be sure to return again for that Baked Goats Cheese in Pastry!

We adjourned to The Social after dinner for a few drinks and I was glad to have caught 9Lives (led by well-known local songstress Joy Victor) performing and had the opportunity to jam a song with her. Fun night!

Always fun to jam with fellow musicians.

Estilo Tapas Bar & Charcoal Grill
No 34, Level G2 Block C5,
Publika Solaris Dutamas,
Jln Dutamas 1,
50480, Kuala Lumpur
Tel: +603 6203 9883
Pork Free but Serves Alcohol

Get every new post delivered to your Inbox.

Join 1,703 other followers