If you are familiar with the Bangkung Row, you might know that 5 of the restaurants on that row are owned by the same people, but with all different concept: Opus Bistro (Italian), Cava Restaurant (Spanish and Mediterranean), Leonardo’s Dining Room & Wine Loft (International Cuisine), Lucky Bo (Steakhouse), and Bobo KL (Modern European and Piano Lounge). This row of restaurants has been quietly thriving for many years and it’s not hard to see why: delicious food, clear concept and great hospitality.

The Malaysia’s Hottest Bloggers had a Christmas Lunch at one of the outlets last week: Cava. Cava serves Modern Spanish and Mediterranean cuisine, as mentioned above. Spanish cuisine in general is packed with character and colourful, making use of the great produce and spices to enhance flavours. Here at Cava, they use the finest ingredients sourced locally, much to the spirit of the Spanish.

We had a Tapas platter to start our delightful lunch:

Boquerones en vinagre: Fresh anchovies marinated with vinegar and oil, served on a baguette. The slight saltiness of the anchovies is balanced by the peppery arugula. Great appetiser to pair with wine. The other one was also Anchovies, but this time a cured version. And we also had the Pulpo a la Gallega: Galician Style Octopus which is flavoured with Paprika. Lovely textural contrast between the bouncy Octopus and waxy potato slice.

Next, the Sopa de Mariscos, Traditional Spanish seafood broth with a dash of pernod. Super fresh seafood and a briny broth. I finished it til the last drop.

Baked Spanish Suckling Lamb Leg. Baked with rosemary herb, to perfection, served with mashed potato, vegetables and lamb jus. The lamb is super tender with just the right amount of fatty bits, and not gamey at all. Superb!

The Slow Braised Oxtail had me going for more. Such depth of flavours in the gravy and super tender meat. I’d happily suck on the bones for hours.

A Spanish meal would not be complete with this traditional saffron scented rice
dish with seafood, meats or vegetables. Here we were served Cava’s Specialty Arroz Negro: Squid ink paella with squid and prawns, with garlic aioli. This is my absolute weakness! The rice is just al dente with some crispy bits from the bottom, the prawns were delicious…even the shell was edible. And that garlic aioli does complement the rice well. But what I really want to highlight was that chili padi pesto (top left corner). It does pack a punch but super tasty! I actually ordered some extra bread just to soak it up. Too good!

For dessert, we had the Creme Catalana, which is Spanish version of Creme Brulee. That, to me is just perfection. The crispy sugar crust, the fabulous soft custard, it’s the best way to end a meal for sure!

Thank you so much for hosting us! I need to make sure I return soon with Kevin for another Spanish Feast.

Cava Restaurant
71 Jalan Bangkung,
Taman Bandaraya,
59100 Kuala Lumpur
Tel: 03-2093 6637