The Yum List

Nirvana, Bangsar, Malaysia

noreply@blogger.com (The Yum List) — Fri, 17 Feb 2012 06:54:00 +0000

There's always a gaggle of hungry hordes flocking the entrance to Nirvana in Bangsar. Fortunately though, service is fast so tables are filled and released quickly. The reason for the queue is their tasty banana leaf. Turnover is HIGH so you can expect your meal to be hot out of the pot. The standard leaf comes with white rice, three types of veges, a crispy papadam, tart pickles, salted chilis, rasum (a sour soup) and your choice of curries - fish, chicken or dahl. There are many additional bits you can order such as fried chicken or biryani instead of white rice. We tried the biryani which came with a juicy drumstick, worthy of the few extra ringgit. Accompany with a mint lassi to balance the spice and you have yourself a well rounded meal. Nirvana is a terrific spot to bring visitors for a colourful taste of Malaysia.

Nirvana

43 Jalan Telawi 3,

Bangsar Baru,

591000, Kuala Lumpur

Malaysia

Espressamente Illy , Pavilion, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Tue, 14 Feb 2012 09:07:00 +0000

Clean welcoming setting + coffee machines for sale.

Cappuccino - best seller in many cafes.

Espresso - the hardest of all preparations to get right.

Latte - with leaf art.

Insalata di Pasta

Panino Benedetto

Antipasto platter

Freshly squeezed juice - carrot, apple, orange.

Tiramisu - their best selling dessert.

Feel the heart beat of Bukit Bintang from the comfort of Espressamente Illy- located in the nucleus of this busy shopping district, the cafe is situated perfectly to capture shoppers, tourists, office workers and the like. Jutting out from Pavilion mall itself onto the most prime pedestrian strip in all of KL there is no better place for people watching. Bukit Bintang pulsates on their doorstep - flashing lights, cars throbbing, motorbikes weaving, shoppers entering and exiting, tourists snapping the constantly-changing-and-ever-so-awesome Pavilion decorations, workers to and fro, movie goers, entertainment getters, gym junkies, families, singles, young and old - feel a connection with the happenings on the street while sheltered from the busyness by a cool air conditioned interior and plant lined exterior. This is the perfect perch from which to eyeball both locals and foreigners getting swept up with the exciting buzz of the metropolis.

As the name might suggest, Espressamente Illy is THE place to come for coffee in KL. Premium commercial beans, top of the line equipment and training training training of baristas all work together to create some of the best coffee in town. Any shop can purchase quality beans and machinery. What makes Espressamente Illy special is the investment in the education of all of their baristas. All staff study the science of coffee making at Illy University, but instruction is ongoing and continues onsite where much of the deeper learning percolates. Closely supervised and open to feedback, the baristas at Illy are constantly honing their technique. The role of the barista is of upmost importance and the first test of a good one is their ability to make espresso. The hardest pour, it should have a strong smooth crema with tiger stripes on top - just as is pictured above. It should be sweet with an intense aroma, balanced, and leave a pleasant ambrosial aftertaste lasting a few minutes. With this quality espresso starter, the standard latte, cappuccino and whole host of inventive hot and cold combinations available at Illy flourish. Dedicated coffee lovers will be won over with their standard line, but those with a softer core will appreciate any number of syrup infused versions and even an array of coffee cocktails. Take your loved one this Tuesday and get the Valentine special, two Amores - hot Amaretto Disaronno, double espresso shot, thick cream and coffee beans - for 35RM. Guaranteed to increase your heart rate by more ways than one.

While the focus is on the coffee, the food is simple, fresh and by itself reason enough for a visit. Panini, pastas, salads and antipasti are the principal highlights. Meals can be enjoyed from breakfast all the way through to late night supper. Starting with a light breakfast menu featuring house baked croissants, pan de chocolat, house toasted muesli and some excellent combo deals, Illy makes an awesome place to kick off the day. Pictured above, we sampled: Panino Benedetto - fried egg, melted cheddar, turkey ham & hollandaise spread on toasted whole wheat bread 17RM; Piatto di Antipasto - Italian veges & cheeses 29RM for one person, 49RM for two; Insalata de Pasta - farfalle pasta with artichokes, sun dried tomatoes, fresh basil, feta, pine nuts & pesto 23RM; and Tiramisu - their most popular dessert with real alcohol and mascarpone 15RM. While some ingredients such as the Italian cheeses and a number of Australian antipasti are imported, many ingredients are sourced locally and prepared onsite such as their roasted capsicums. I was impressed with the portions and 'no skimping' on ingredients policy they seem to have and also their flexibility and willingness to meet customer's desires. Everything is freshly prepared so feel free to take the menued suggestions or create your own salad, pasta, sandwich or antipasto platter. The juices are worth mentioning too - any mix you choose, freshly blended and decently sized portions.

The next available sunset will see me saddling their Italian wine list alongside another serving of their divine antipasto platter - the marinated peppers with smooth Australian goat's cheese have me salivating anticipating the next tarriance. I'm also hankering to get back for brunch to try their home toasted muesli and house baked croissants... Thinking about it though, I'm pretty excited to create my own sandwich too and indulge in a coffee cocktail... mmm, at this rate it appears that I'll be a regular customer for some time to come.

Espressamente Illy
Lot 3-10-00 Level 3 Pavilion
168 Jalan Bukit Bintang
Kuala Lumpur
Malaysia
03-2141 0028
www.illy.com

Shangri-La Says No To Shark's Fin Soup

noreply@blogger.com (The Yum List) — Sun, 12 Feb 2012 04:21:00 +0000

Shangri-La Hotels and Resorts have officially stopped the sales of all shark's fin. Not only have they taken it off their menus, they are also refusing to source it for private events and the like. In another positive move towards supporting sustainable fishing practices they will also phase out bluefin tuna and Chilean sea bass from all F & B outlets this year. Three cheers to the Shangri - La for attempting to be a socially responsible corporation! Read the full article here:

https://innercircle.shangri-la.com/news/2012/sustainable-seafood.html

A clip from Shark Savers

Also from Shark Savers...

"Shark fin soup is responsible for the destruction of shark populations throughout the world. Shark fin soup has been a Chinese delicacy since the Ming Dynasty. Back then, only the Emperor and his guests ate it. Until about twenty years ago, shark fin soup was served mostly in Hong Kong and other cities with Chinese populations, but only rarely in China, itself. This relatively low consumption of shark fin soup did not result in a significant problem for shark survival. But now, many of the 1.3 billion people of... " read more...

Did you know???
- sharks are essential to maintaining the biodiversity of our oceans.
- sharks control ocean ecosystems by removing the sick and unhealthy.
- sharks are shy creatures and humans are not normal prey species for sharks.
- numbers killed by sharks each year are in the single digits whereas 2 - 3 million people a year are killed by mosquitos.
- sharks contain toxic levels of Methyl mercury.

Ocean expert, Prof Steve Oakley explains the facts about sharks in these three excellent articles:

Sharks Need Hugs by Prof Steve Oakley

Myths About Sharks by Prof Steve Oakley

Mercury in Sharks by Prof Steve Oakley

Learn more from Steve's blog: http://tracc-borneo.org/conservation/sharks/

I say, "No" to shark's fin soup. How about you?

Village Roast Duck, Bangsar Village I, Malaysia

noreply@blogger.com (The Yum List) — Sat, 11 Feb 2012 01:30:00 +0000

After three failed entry attempts to Village Roast Duck (queues were too long for impatient me to wait), I finally made it in for an early lunch over the long weekend. Both locals and expats have been raving about the roast duck for a few months now, suggesting that it is Yum List worthy. Once inside, a clean no-fuss atmosphere and quick service got us spritely on our way to placing orders. Dried vegetable soup was whisked our way while our requests were being prepared, and our drinks were on the table seconds later. Famous for their roast duck, you know what to ask for. The Aromatic Crispy Duck with Pancakes served with strips of raw veges and one sweet and one chili sauce would easily win a second order from me. The Special Cantonese Roast duck served in a light tangy sauce was succulent and toothsome but I found the temperature just tepid by the time it got to my mouth - maybe I took too long photographing - I suppose I'll have to give it another shot :-). The Wonton Soup with Noodles was an adept and flavourful filler. With those aforementioned line-ups waiting to get in, this is not a place to shilly-shally. You'll get the cue to leave when, instead of flicking the lights as might happen late night in a bar, your table gets wiped and rewiped and wiped again. But just as well, as I'm sure by then it'll be time for a glass of wine down at La Bodega, where you won't have to worry about signals to leave until much later on.

Village Roast Duck
Lot F8, 1st Floor
Bangsar Village Shopping Centre
1 Jalan Telawi Satu
Bangsar Baru
59100 Kuala Lumpur
Malaysia
+6 03 2287 4128

Ladies' Night @ Fukuharu Japanese, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Wed, 08 Feb 2012 23:30:00 +0000

Mentai Sushi - one serving free on ladies' night

Eringi Yaki - grilled mushrooms

Mochi Caeser Salad - grilled glutinous rice cake with ponzu mayonnaise

Suzuki Carpaccio - sliced sea bass

Ahikatsu - breaded rare tuna

Tori Yuzu Shio Yaki - salt grilled chicken thigh served with Japanese citrus paste

Woot Woot! Wednesday nights are Ladies' Nights at Fukuharu. Besides a lovely foliate and aquatic scene viewed from air conditioned comfort, attentive service and delicious food... ladies can now enjoy extra special treatment on a Wednesday. Come for dinner and the girls will receive a free cocktail (the time we were there a refreshing Japanese Mojito) and a serving of Mantai sushi (one of their signature plates). Now that's not going to fill a ravenous female, but it is a splendid way to hush the tummy rumbles while deciding on what to order. Without renaming all of the above pictured dishes, if I had to pick just one I'd go for the grilled mushrooms and breaded rare tuna (okay impossible to pick just one so two!). Fukuharu, being an unbiased establishment, offers the same deal for men on Thursday evenings.

Fukuharu Japanese

@ Terrace Hock Choon

241-B Lorong Nibong

Off Jalan Ampang (behind Hock Choon supermarket)

50450 Kuala Lumpur

Malaysia

+6 017 209 8477

Valentine Roti, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Tue, 07 Feb 2012 08:52:00 +0000

Valentine in action

Claimed by many to sell the best roti canai in all of Kuala Lumpur, Valentine Roti sounded like the ideal late night (after-a-few-drinks-get-something-in-your-tummy-before-you-go-to-bed-so-you-don't-wake-up-with-a-hangover) spot. I was surprised to see at midnight on a weeknight, a number of people seated, still more arriving, and fresh roti firing full tilt off the scorching skillet. The agile Valentine himself was on deck, nimbly stretching whirling and flipping each roti into perfection. Not being able to decide on just one when faced with 30+ choices, we went with the advice of Valentine's dad - the original roti man - and ordered: roti canai (plain); roti pisang (banana); roti telur (egg); roti Valentine (named after the man himself with mixed veg and sardines) and; roti bon (smothered with margarine and best eaten dripping with condensed milk). Different fillings put aside as I think this is a matter of personal preference, all of the roti was tissue thin yet still moist and flexible. Dealt blazing and buttery direct from griddle to table, Valentine roti got a 'Yum's up' from all at our table and, checking in the following day, did a commendable job of hangover prevention too.

Valentine Roti

1 Jalan Semarak

54000 Kuala Lumpur

Malaysia

Valentine: 016 232 2277

Ilango: 019 214 2093

019 262 6371

Spasso Milano, Pavilion, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Sun, 05 Feb 2012 05:42:00 +0000

Flavoured Italian Soda (By San Pellegrino) - orange and lemon flavours - 9.80RM

Smoked Salmon Torta Served with Mesclun Salad 28RM

Pantesca with Salmon - Garden leaves, Potato, Cherry Tomato, Caper, Olives, Onion & Basil, Tossed in Oregano Balsamic Vinaigrette 29.80RM

Margarita Wood-Fired Pizza - Tomato, Mozzarella

Al Pesto with Prima Felija Pasta - Basil, Extra Virgin Olive Oil, Pine Nut, Parmesan & Pecorino 32RM

Napolitana with Italian Sausage and Eliche Prima Pasta with Simple tomato sauce 32RM

Scamorza Affumicata & Speck - Smoked Scamorza Cheese, Smoked & Air-dried Ham 42RM

Braised Lamb Shank - Slow braised in Red Wine & Mixed Vegetable, Served on Soft Polenta 68RM

Pork Valdostana - Pork Escalope topped with baked Ham and Fontina Cheese 38RM

Pastas for sale

Risotto Alla Milanese - Simple, classic Risotto flavored with Saffron 32RM

San Angelo Pinot Grigio Toscana Igt 180RM Barberra D'alba Doc 2008/09 168RM

Strawberry Martini - Fresh Strawberries & Cream drizzled with 20 year old Balsamic Vinegar - not on the menu - ask for this speciality

Panna Cotta - Fresh Cream Pudding, Mixed Berry Coulis 14.80RM

Millefoglie With Mascarpone Cream 16.80RM

Tiramisu - Espresso soaked Savoiardi Biscuit & Mascarpone Cream 18.80RM

Chic, contemporary and casual, Spasso Milano, newly relocated to the 6th floor of Pavilion, has brought an extra zing of style and felicity to the floor. Stylish open dining and bar areas, a glass walled kitchen and transparent wine cellar beckon shoppers to take a break and relax with some fine food and refreshments. With Italian Chef Felice, Italian Manager Angelo and Italian expats sipping espresso at the long sleek bar you might be forgiven for questioning as to whether you're actually in Malaysia. Then, out comes the food with real pork and a drinks menu filled with easy drinking Italian wines, limoncello and grappa, and you might again think twice about your actual locale. Described as value for money, your wallet will leave a little lighter and your tummy a lot heavier. In addition, fitting in perfectly with the milieu, their retail concept offering beverages, pastas, cold cuts and cheese, allows you to take a bite of the motherland home with you.

My personal philosophy though, is why take it home when you can have a real Italian chef prepare it for you. Some food highlights from our recent visit: Smoked Salmon Torta with Mesclun - light puffy layers of moist pastry encasing a savoury egg and salmon filling; Risotto Alla Milanese - a classically simple dish with few ingredients allowing the saffron and parmesan to bloom to full flavour; Al Pesto with Prima Felija Pasta - pasta perfectly al dente and the pesto fresh with rich herbs and pine nuts; Scamorza Affumicata & Speck - delectably redolent of smoked cheese and ham - a must order; and the Pork Valdostana - pork topped with baked ham and Fontina cheese celebrating the empyrean pairing of pig and dairy.

Our quaffing picks for the night were pleasantly successful too. The menu showcases an assortment of regional Italian wines perfect for enjoyment on their own or with dinner. Taking advisement from the owner, we began with an elegant San Angelo Pinot Grigio Toscana Igt, Tuscany Banfi 2010, a resonant, clean and fruity wine ideal for light fare. We ended very happily with a valorous Barberra D'alba Doc, Pio Cesare, Piedmont, 2008/09, strong, yet symphonious, with hints of plum, spice, blackberry and toasted tobacco. I'm told this will age quite well, although, for some reason, wine in my house just doesn't ever get the chance to reach maturity.

Spasso Milano makes for a reviving break from the crowds, and once settled, you may just decide to skip shopping altogether and take roost for the remains of the day.

Spasso Milano
Lot 6.44.00 & 6.45.00 Level 6 Pavilion
168 Jalan Bukit Bintang
Kuala Lumpur
Malaysia
+6 03 2148 0688
www.out2dinecom.my

Biryani @ Fierce Curry House, Bangsar, Malaysia

noreply@blogger.com (The Yum List) — Fri, 03 Feb 2012 11:35:00 +0000

Fierce Curry House is a mamak with a twist. While the name gives a hint, you'd never guess from the humble entrance what magnificent delights steam away inside. Not only will the solid wooden tables and hand painted mirrors get you reminiscing about the good old times in Bangles, but their Northern Indian home style cuisine will too. (Yep, this is a cousin to the renowned Bangles restaurant that used to reign KL.) But, beware! - there is one dish that you will need rehab for - one hit and you'll be hooked. After months of R & D in highly reputed private and professional kitchens of Northern India, the victorious recipe for Fierce Hyderabadi dhum biryani was cultivated. This premium jewel of the store is claimed to be the best biryani in KL. With 27 ingredients and some six SECRET additions you will find no other in the city commensurate. Triple A fragrant white rice 15 times more expensive than the regular variety, no msg, no artificial colouring, and cubes of succulent bone free and fat trimmed meat, all fit together to construct this nonpareil creation. The five stage cooking process starts the evening before with the marination of meat, the following morning it is boiled down to a thick consistency, the first batch of spices are added and cooked, and then it is assembled, sealed and steamed, ready just in time for lunch. The pastry bracelet encircling the lid is made of chapati flour employed to seal the steam out and keep the moisture in. The result celebrates every grain of rice, each being consistent with its companions and edible down to the very last granule. Void of chewy charred clumps but bustling with colour and condiments this bold biryani is proving to be a crowd pleaser. Accompanied by yoghurt and dahl, people are lining up to pay the 18RM price tag for this aromatic dish. And... just when you thought biryani couldn't be bettered... Fierce Curry House throws more intrigue into the mix. In addition to the current fish, mutton, chicken and vegetarian options, your experience will be taken to the ultimate level with lobster, prawn, scallop and venison versions all soon to be steaming up the pot. Borrowing from their catch line, for a brilliantly bold biryani, I tell you "It's Fierce!"

Open Tues - Sun 7am - 7pm

** It is best to arrive early lunch time if you want to be in the running for the biryani

Fierce Curry House

16 Jalan Kemuja

Bangsar Utama

59000 Kuala Lumpur

Malaysia

+6 019 383 0945

+6 019 220 1945

+6 03 2202 3456

http://www.fiercecurryhouse.com

Brunch @ Living Food, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Wed, 01 Feb 2012 23:53:00 +0000

This chemical and preservative free is soap is made from the Sarawakian dabai or gana - a unique mini avocado like olive looking fruit found only in Borneo. Renowned for its high antioxidant, phenolic, magnesium, calcium and good fatty acid content, they're not only edible but make a creamy soap perfect for sensitive skin. These soaps don't bubble and froth like your typical chemical laden soap, but they will leave your skin feeling clean without any nasty reactions to an artificial base.

Sarawak Laksa made from organic black noodles, bundles of fresh veges and prawns also from Sarawak. Just as you'd expect from Living Food, everything is made from scratch containing no MSG or preservatives. Of note is the accompanying sambal made, not from fried seafood, but from organic fermented soy beans.

Delicious mixed plate of nut creams and crudites. In the foreground the divine almond butter with dates and buckwheat granola. Dare I say the sweet heavenliness of this combo could even be a replacement chocolate?

Sandwich on organic whole grain bread with fresh coleslaw (no mayonnaise) and a sesame dressing.

Raw Hawaiin Pizza - incredibly addictive with a flax seed base, nut spread and mix of fresh, semi dried and marinated veges.

Popular breakfast - the buckwheat granola with fresh fruit and almond milk.

Raw sandwich, avocado, semi dried tomatoes, fresh greens.

Thick refreshing Revive juice.

Cheesy breakfast omelette.

Mushroom patties.

Trio of zucchini.

Segafredo coffee.

New look to their raw pancakes.

Tumeric rice with pomelo salsa, crunchy soaked sprouted dehydrated almonds and trio of organic rice featuring, the difficult to obtain, black rice from Barrio in Borneo.

Wild ferns from Sarawak with a deliciously sweet and tangy dressing accompanied by pomelo salsa.

Raw choc orange brownie. Crumbly and dreamy.

If you haven't guessed it yet, Living Food is my current hallowed haunt for health food. Ali, the face of the business, greets and not only serves customers with professionalism, but is an encyclopaedia when it comes to raw food. Given an explanation of each dish in detail, customers come away not only topped up with nutrients, but a little more knowledgeable about their bodies and diet too. The chefs Emily and Erin work creatively away in the kitchen devising new dishes, refreshed presentations and experimenting with what local products are in season. The flux in menu keep things exciting and customers reappearing. Recent posts on Living Food: 26 January 2012 & 11 January 2012.

Living Food Bistro Cafe
G-04 Ground Floor Menara Tan & Tan
50400 Kuala Lumpur
Malaysia
+6 016 888 9123
www.livingfoodmy.com

Prego, Westin Hotel, Bukit Bintang, Malaysia

noreply@blogger.com (The Yum List) — Tue, 31 Jan 2012 23:40:00 +0000

Prego has begun the year with a change in menu, music and prices. They carry on delivering some of their old crowd pleasers but are now offering options for the health conscious by giving a choice of wholemeal and gluten/ dairy free pastas and pizza bases. We tried out the new crab and broccoli pasta and the smoked turkey, asparagus and goat's cheese pizza. Both were notably less oily than the regular menu which means I adored both and hubby added a little olive oil to get the taste he was looking for. As has always been the case, the service continues to be superb. The prices have increased, but if you have the Starwood Privilege Card you benefit from substantial discounts making Prego an affordable evening out.

Older posts on Prego: September 1, 2011 & May 30, 2010.

Prego

Westin Hotel

Jalan Bukit Bintang

KL, Malaysia

+6 03 2773 8338

La Bodega, Bangsar, Malaysia

noreply@blogger.com (The Yum List) — Tue, 31 Jan 2012 02:22:00 +0000

La Bodega, is a fitting locale for tapeando, the act of eating tapas customarily tailgated by your favourite tipple. Terracotta tiled floors, dark wooden furniture, Spanish memorabilia and a low rumbling of Latin tunes have made a consistent hit with locals and expats alike. Do as the Spanish and consume at the bar. If you'd prefer something more intimate grab a cosy inside table or go al fresco on the tree lined sidewalk. With a collection of Spanish and South American wines and an agglomeration of more than 30 tapas you'll be spoiled for choice. Wines are reasonably priced ranging from 22 - 30RM for the glass and 108 - 500RM for a bottle. If Latin is the way you swing a range of wine is also at hand for take away at retail prices. One current special, worth an afternoon of quaffing, is a cheese and cracker platter with a bottle of wine from the retail range all for 100RM. For something more substantial a variety of tapas are perfect for nibbling on with your preferred inebriant or sharing a miscellany with friends. Pictured above: Tortilla Champinones - Spanish mushroom omelette; Gambas al Ajillo - sizzling shrimp in garlic oil; Queso de Mahon - deep fried cheese with a tomato marmalade; Paella Valenciana Mixta - mixed Spanish rice; Champinones al Ajillo - creamy garlic mushrooms; and... drum roll please for the vanquisher of all tapas the... Chuletas de Cordero a la Parilla (clap, cheer, roar!). The most popular dish on the menu, the barbecued lamb chops with a garlic mayonnaise are outstanding - passionately succulent pink flesh lightly charred and complemented perfectly with the creamy aromatic crown. Pair with a rich assertive red Rioja and you'll be tapeando all the way to the el cielo (heaven). Food, fun and imbibement, La Bodega offers it all.

La Bodega

Tapas y Vinos

Ground Floor

No.16 Jalan Telawi 2

Bangsar Baru

59100 Kuala Lumpur

Malaysia

+6 03 2287 8318

www.gastrodome.com.my

Canoodling, Bangsar Village II, Malaysia

noreply@blogger.com (The Yum List) — Sat, 28 Jan 2012 02:00:00 +0000

As with all of the BIG Group restaurants, Canoodling is style laden with a fun clean design. Well lit and bedecked with cooking utensils, lamps and a giant chalkboard it is simply a pleasant place to be. Serving a mix of, you guessed it, noodles, you'll fulfill your carbohydrate needs in one sitting. We tried a number of soupy noodle dishes, one of which pictured above was the Lam Mee. There were two plates though in particular that will keep me returning. The first is the Garden Greens Salad - seaweed, edamame, assorted nuts, cherry tomatoes and mixed leaves laced generously with a sweet dressing. You might consider asking for the dressing on the side if you like to have a little more control over consumed calories. The second highlight was the Canoodling Oodles of Noodles - roll up your own wraps of minced chicken, coriander and spicy green sauce in either crispy lettuce leaves or silky plush tender noodle squares. It's definitely a place to revisit to further explore the menu but I'd also return just to order the Canoodling Oodles of Noodles - try wrapping your tongue around it five times fast :-)

Canoodling
2nd Floor, Bangsar Village II
1 Jalan Telawi Satu
Bangsar Baru
59100 KL
Malaysia
+6 0 3 2287 1566

Illy Cafe, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Fri, 27 Jan 2012 07:11:00 +0000

Illy Cafe is basically a glass box allowing you green views of the garden, pool and bar area at Terrace behind Hock Choon. Made comfortable with long sleek benches, sofas and intimate tables for two, they've done surprisingly well with such a small space. The best bit though is that they serve Illy coffee. Coming a close runner up is that they're in cohoots with a Slice of Heaven. Combine the two and you get yourself a bargain where 10RM buys you an Illy coffee and a Slice of Heaven cupcake. Coffee and cake - is there a better morning tea, afternoon snack or dinner denouement?

*** Illy cafe has just closed for renovations and will re-open in February. As coffee is not available until the 15th, A Slice Of Heaven will be offering the following deal:

- One set of any two (2) cupcakes for only Rm10

- Valid from 28 January 2012 - 14 February 2012

Illy Cafe
Terrace @ Hock Choon
241-B Lorong Nibong
Off Jalan Ampang
50450 Kuala Lumpur
Malaysia

Lunch at Living Food Cafe Bistro, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Thu, 26 Jan 2012 02:00:00 +0000

More gratifying goodness from Living Food: Tomato tapas; fresh juice; new look for the raw pancakes accompanied by blueberry non-dairy icecream in a passionfruit cup; a tasteful trio of zucchini with pesto, bon bon and cashew cream sauces; and finally a happily unsinful raw version of the Canadian Nanaimo treat! See this previous post for more delectable dishes and a detailed commentary on Living Food.

Living Food Bistro Cafe
G-04 Ground Floor Menara Tan & Tan
50400 Kuala Lumpur
Malaysia
+6 016 888 9123
www.livingfoodmy.com

New Mixologist & Cocktails @ Tate, The Intermark, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Wed, 25 Jan 2012 02:00:00 +0000

Inventive mixologist, Karl at Tate, The Intermark, has been letting his creative juices flow and designing some decidedly memorable cocktails. Using some classic mixers and adding a touch of local flavour some of his newbies are a cheery change to the regular list.

Each comes with its own story...

As described by Karl..."the Benne Angos (first picture), is a drink I created for the Angostura Cocktail Challenge 2011. I didn't win anything, but I'm happy 'cos everybody loves my drink! That's a WIN for me. It was inspired by “Jungle Bird”, Malaysia's very own and earliest cocktail. Malaysia's lucky to have almost everything, so it's easy to source ingredients." Karl was kind enough to share his recipe with The Yum List so here's what you'll need to whip up your own Benne Angos:

2 ½ tsp Roasted sesame seeds

7 dashes Angostura bitters

15ml Sugar syrup

20ml Fresh lime juice

40ml Fresh pineapple juice

50ml Angostura 1919 Rum

The final pictured cocktail is a recipe by Karl's friend, and well known New York mixologist, Audrey Saunders of Pegu Club. This was my favourite of the evening - a lychee martini topped with egg white froth - I loved the Pisco Soury twist accomplished with the foam crest.

Ally Meet Early (second photo) held the winning combination for my drinking companion who is a bit of a gin fan. It is a delicious blend of Earl Grey tea mingled with the traditional ingredients for a lychee martini. The story of Ally Meet Early is a lively anecdote unable to be done full justice in this space. When you visit Tate, be sure to strike up a conversation with Karl. As with all legendary bartenders, he will more than gladly spin you the tale behind the name and whip you up some tailor made-to-your-own-taste creations.

Link to previous post on Tate, Dec 6, 2011.

Tate
Ground Floor (Look for the hat)
The Intermark
Jalan Tun Razak
50450 Kuala Lumpur
Malaysia

Afternoon Tea @ The Pressroom, Bangsar, Malaysia

noreply@blogger.com (The Yum List) — Tue, 24 Jan 2012 02:00:00 +0000

After a day of shopping at BSC, a fitting spot to take a rest and refuel is The Pressroom. The breezy open setting yawning out to a verdant oasis is perfect to regain your breathe and recharge your tummy. Ideally choose a table adjacent to the garden to make the most of the green views and al fresco feel. This peaceful, familiar setting is clearly a place with a loyal following of returning customers. As we sat and enjoyed the surrounds a number of families streamed in, warmly greeted by name and children excitedly showering staff with hugs.

Afternoon Tea was what we came for and we enjoyed a set for two costing 68RM including: in-house made scones with French jam and clotted cream; an assortment of sweets - noteworthy lemon tarts; a number of finger sandwiches - egg, salmon, cucumber; and a selection of premium loose leaf teas. Coming from a line of country scone bakers with recipes being passed down through generations and having the champion community scone maker as my mother, I feel quite qualified to judge the worthiness of a scone. Best had straight from the oven, steaming hot so the butter melts off your knife, I'm yet to find a restaurant that is able to rival my mum in the scone making field. Putting my clear bias and high expectations aside, in terms of what is out there commercially the pastry chef at The Pressroom has done an admirable job. These scones are light, feathery and well risen. The jam and cream are adept complements to the moisture level and subtle sweetness of the dough. With my mum being so far away, The Pressroom offers an adequate substitute for which I'd return.

The Pressroom

Lot G110 Ground Floor, Bangsar Shopping Centre,
Jalan Maarof, Bangsar 59100 Kuala Lumpur

Tel No.: 603 20958098
Fax No.: 603 20951089
Email: info@pressroom.com.my

http://www.pressroom.com.my/

Mochi Sweets, The Gardens, Bangsar, Malaysia

noreply@blogger.com (The Yum List) — Mon, 23 Jan 2012 02:19:00 +0000

Drawn to a hovering crowd, like an insect to the light, I discovered the Mochi Sweets stand in Gardens Mall. Glutinous rice flour pounded into a soft chewy casing and filled with creamy not too sweet ice cream was the cause of the commotion. After making my purchase the vendor told me to wait 30 minutes for the ball to defrost allowing the skin to turn soft before consuming. What? Wait? Sugar in my hands and I can't have it immediately? I did indeed try to wait but impatience got the better of me and I bit into my Caramel Macchiato Mochi after just a few minutes and nearly cracked a tooth. After failed attempts to hasten the defrost time through rubbing the packet and putting it next to hot food hubby took my packet and enforced the remaining 23 minute delay. Biting into the then ready Mochi Sweet I appreciated that these petite rounds of gummy goodness are worth the wait. Chomping into the quaggy outer layer to release the creamy innards is a real treat.

Mochi Sweets
Japanese Luxury Deli
Food Court @ The Gardens
http://www.facebook.com/MochiSweetsMalaysia

Zaini Satay, Ampang Jaya, KL, Malaysia

noreply@blogger.com (The Yum List) — Sat, 21 Jan 2012 03:09:00 +0000

Who knew that this humble satay stall in Naan Corner has a legendary history? Zaini happens to be the grandson of the famous "king of satay" who began Majid Satay way back when Dang Wangi was known as Campbell Road. As Zaini tells it, his grandfather started out carrying satay around on a kandar stick (pole slung over the shoulder to carry two loads on either side) and quickly grew a reputation so fine that he expanded internationally with Majid Satay branches even arriving to London. Today a few grandchildren remain who carry on the tradition and we are lucky enough to have one of them right here in Ampang. Zaini has been cooking up satay for loyal customers for the past 25 years, but, as the saying goes, there is always a great woman behind the scenes. Zaini's wife is the lady behind the marinating and sauce making which takes a whole day of preparation. This satay recipe has been passed down through the women in the family for more than 60 years! Zaini's wife says she uses no MSG or belachan and that the secret to the top-notch taste is talking to the satay as she prepares it. She whispers to the satay to be tasty and to sell well so that she can send her kids to school. These sweet susurrations seem to work as if you ask many a local where the BEST satay is in town, without hesitation you'll hear "Zaini at Naan Corner". I found the satay sauce creamy and sweet. There was no oil puddling on the top as I've seen with many and it wasn't too spicy either. The satay sticks - chicken, beef, lamb and intestine were all cooked perfectly with a nice crispness to the outside and juicy tenderness within. Most days they are open from 6pm until midnight, but this place is popular so if you want to be guaranteed a few sticks of goodness, don't arrive too late.

Zaini Satay
Naan Corner
Jalan Kolam Ayer
68000 Ampang
Malaysia
+6 03 4257 4520

Nerofico 3rd Anniversary, Damansara, Malaysia

noreply@blogger.com (The Yum List) — Fri, 20 Jan 2012 11:52:00 +0000

Nerofico celebrated its third anniversary last Wednesday evening with free flowing drinks, captivating canapes and a lively line up of entertainment. Living up 100% to the vibrant atmosphere it already has a reputation for, the fabulous host Shelah! guided guests through a sneak peak of the upcoming divertissement scheduled for this year. Storytellers, slam poetry, superb jazz, DJs and comedy clubs are all things to get excited about in 2012. All of this served in a smoke free environment - what more could you ask for?

For further commentary visit a previous Nerofico post here.

Nerofico
Ground Floor Wisma Perintis
47 Jalan Dungan
Damansara Heights
50490 Kuala Lumpur
Malaysia
+6 03 2089 5312
info@nerofico.com
www.nerofico.com

From Backyard to Table with Chef Ian Hommel

noreply@blogger.com (The Yum List) — Fri, 20 Jan 2012 02:24:00 +0000

A true practitioner of eating sustainable and local, chef Ian Hommel of Vermont, USA, shares with The Yum List, a little on how he got prepared for the winter...

"A cat will look down to a man. A dog will look up to a man. But a pig will look you straight in the eye and see his equal." Winston Churchill

A few months ago I was preparing myself for a long Vermont winter. The winter can be especially brutal if not prepared properly. My plan was to fill my basement freezer with an abundant supply of hand made local food. Having products like these on hand take some of the sting out of winter. As I'm typing this, the smoker is full and the temperature is hovering at a brisk -8 degrees Fahrenheit. It doesn't matter where you are from, that's cold! I have five pounds of cured pork belly smoking away for my later enjoyment. This cut of pork has a story dating back a few months ago...

During the fall I became friends with a local farmer named James. He is the proud owner of Little Bear Farms here in Jericho, and lives right next door. He and I share the same standards in sustainable local products. One morning James called me asking questions about the procedures in breaking down a whole hog. I gave him some important precautions and procedures. That's when he asked, "It would be great if you could help!" I was out the door with my equipment faster than lightning. Arriving on scene he made the determination to keep one of the female pigs for springtime piglets. James loves his animals. These were the happiest pigs around. Their diet consisted of two pick-up trucks of pumpkins per week and piles of hay. His method of slaughter was extremely humane.

Many farmers have slaughterhouses come pick up their animals for processing. This has a large host of problems associated with it. First, when the animals are picked up, they can sense the change in routine, and become worried and scared in their new environment. I know, it's sad to think about. The next problem is one of greed on the part of some slaughterhouses. James posed an excellent question; "How do you know that what you've sent is what you're getting back?" He has had a few negative experiences to the point that backyard butchery is the only feasible concept. James was very organized.

Believe me when I tell you that the two pigs died instantly. No lingering, suffering or any nightmare scenarios you read about in corporate farming practices. In one instant, done. I remember the smell of iron was thick in the chilly morning air. To me, this was the soul of the animal. After about thirty minutes it was time to hang the pigs for cooling.

Before getting started, we had to remove the hair from the pigs. The hair and skin of a pig is incredibly durable. Within a few swipes, my carbon steel knife was dull. I had to sharpen my knife every ten minutes. Our goal wasn't to remove every hair from the animal, but to make the process of breaking the animal down that much easier. This gave us the opportunity to go over the animal inch by inch. This proved to be pretty helpful.

After a quick break, it was time to spray the pigs down with water and use a light bleach solution to sterilize the skin prior to gutting and break down. Again, this gave us time to formulate a game plan to expedite our efforts.

As with the production of any animal, it is very important to not pierce the intestines or any part of the digestive track. One false move can spoil the entire effort. This takes great care and a steady hand. Once complete, the gut sack falls out on its own. This was a huge relief. We now could see our starting point and get really excited about the rest of the afternoon.

Now that the pigs are clean, gutted and split it was time to start skinning. This process was smooth and fast. I had a very sharp flexible boning knife that worked perfectly. This was the last step before breaking the animal down into primal and sub-primal parts.

Working from both sides of the animal we took great care to use every part of the animal. I collected the heart, kidneys, liver and cheeks. These are incredibly delicious and often underused.

The rest of the afternoon went like clockwork. Before we knew it, the job was done. We carefully packed all the meat up and enjoyed a celebratory drink. We all know that the gifts these pigs gave us will be appreciated for months to come. I stuffed my freezer with pancetta, maple bacon, cheeks, shoulders and about five gallons of pig stock. A few weeks ago I had cured pork chops from these animals. You could almost taste a hint of pumpkin in every delicious bite. I am definitely looking forward to next fall!

Along with pigs, James raises chickens and turkeys. A few days ago he dropped off an amazing looking chicken. We got talking about the different preparation methods for chickens when I remembered a true gem. I haven't had chicken galantine in years. This is another great way to use the whole animal. Essentially, galantine is the whole chicken ground with inlay and stuffed back into its own skin and poached in stock made from it's bones. If you take your time the process is quite easy. First, skinning a chicken and keeping the skin intact can be a little problematic for some. Use a sharp knife a cut along the spine of the bird. This is your starting point..

With the edge of your knife, work down the inside of the bird. When you come to the leg and wing sections, cut around the bottom joint and remove the skin as you would a tight sweater. keep working till the skin is removed in one piece.

Place the skin on a plastic wrapped baking sheet and place in the freezer. Remove both breasts intact and set aside. Remove the meat off of the legs, thighs and wings. Flip the breasts over and remove the tenderloin. Heat a heavy bottom pan with butter over high heat. Brown the breasts on all sides and set aside to cool. In the same pan add..

1. One Tablespoon Minced Garlic

2. One Tablespoon Minced Shallot

3. One Cup Madeira

Reduce this mixture till almost a paste. Refrigerate this immediately. Combine the leg, thigh, tenderloin, wing and liver into a meat grinder set to the smallest die. Transfer the ground mixture to a food processor and add the Madeira paste, whites of two eggs, salt, pepper and pate spice.

Pate Spice

1. One teaspoon ground cloves

2. One teaspoon ground nutmeg

3.One teaspoon ground ginger

4. One teaspoon ground coriander

5.Two teaspoons cinnamon

6.One Tablespoon ground white pepper

Puree this till smooth. At this time add .75 cup heavy cream. Fold the cream in with a spatula. When you are ready, remove the skin from the fridge and place it on your cutting board

Place half of the mixture lengthwise across the skin and arrange the seared breasts side by side..

Place the other half of the mixture on top of the breasts. Gently roll the galantine so it almost resembles a chicken burrito. Wrap the galantine in cheesecloth and tie off both ends. To add support, tie tow strips of cheesecloth around the center.

Place this in the fridge. Cover the chicken bones with water and proceed to make chicken stock. This is going to be our poaching liquid for the galantine. Ideally, you want to poach this at a temperature between 160-180 degrees F/ 71 to 82 degrees C. To my surprise, my little crock pot held the temperature perfectly. Gently poach this for 45-50 minutes.

Cook to an internal temperature of 160 degrees F/ 71 degrees C. Remove from the heat, cover and chill in the poaching liquid overnight. To serve the galantine, remove from the gelatinous chicken stock, remove the cheesecloth, bring to room temperature and slice thin. This is a very elegant presentation for all occasions.

It pays to take time out our busy lives to make some incredibly delicious food. If possible, make it a habit of bringing the family together to make something outrageous everyone can enjoy. Eat within your means, and eat within your season. Items on this blog are just some of the things packed into my basement freezer. Others include..

Pastrami

Crack Pie

Sun Dried Tomato and Pesto Yeasted Bagels

Happy winter everyone!!

Cheers!

ianhommel.blogspot.com/

Croisette Cafe, Bangsar, Malaysia

noreply@blogger.com (The Yum List) — Thu, 19 Jan 2012 01:00:00 +0000

Not on any commercial strip, Croisette Cafe is a destination restaurant. Huddled in a cosy corner of Cascadium Condominium you'll find humble settings and food that tastes just like grandma's. This is the type of place where staff remember your name and first time customers soon become repeats, sometimes coming for lunch and returning a few hours later for dinner. With pool and garden views, a quiet homey feel and food cooked on the spot - Croisette Cafe is ideal for lingering. The simple, relaxed ambience murmuring with gentle French tunes is perfect for enjoying the company of friends and family over an unhurried meal. The friendly owners Michelle and Pier describe the concept as French, organic and affordable.

The location allows running costs to be kept low with the savings passed on to customers. You could easily pay double for the same cuisine in a hotel or nearby mall. A glance at the menu shows prices ranging from 1.80RM for garlic bread, to 16RM for pasta to the most expensive meal of Rib Eye Beef at 44.50RM. Many ingredients are sourced locally where possible but some things, such as organic herbs, are imported. Mains are coded into organic and free range and for the most part are reminiscent of delicious home cooking. Above you'll see a range of fare beginning with the starters: Golden Pumpkin Veloute and Wild Mushroom soups - fresh and not overly blended enabling the individual taste and texture of the vegetables to be evident; Classic Ceaser Salad - egg, lettuce, croutons and house made dressing; Margarita Rotizza - ingenious use of a flaky roti canai base topped with tomatoes, cheese and pistou (olive oil, rock salt, sweet basil & garlic.) The pictured mains are hearty simple French fare: free range chicken Coq au Riesling with crushed baked potato; Organic Beef Bourguignon - lovely red wine sauce with fresh organic herbs excellent for sopping up with bread; free range Duck Comfit - so flavourful with the classic French base of onion, garlic and butter being obvious served on suateed potato slices; and Duck Breast with Rasberry Sauce - a popular dish.

Mains aside, Croisette Cafe is deserving of a visit based solely on dessert. Don't even bother feigning to share The Chocolate Orange Parfait - it is so divinely creamy, smooth and chocolaty that you'll want one all to yourself. Running a close second (debatable though - girlfriends say these are number one) are the Blood Orange Chocolate Cake and the Triple Choc Mousse. But that's just female opinion. According to hubby the Black Forest Cake - assembled a little differently to what you'd expect with more creamy layers and less cake - and the Passion Indulgence - creme brulee, white chocolate cream and passionfruit, are at the top of the list. I suppose I'll have to return to test them all again to see if my ratings change ;-).

And... what is French food without wine? In line with the "keeping it affordable" philosophy, bottles are available from 65 - 120RM - a look at some of the restaurants just down the road at BSC will see the same 65RM bottle being sold for 128RM... Need I say more? Freshly squeezed juices and Illy coffee are worth a mention too. As they're not yet equipped with a full coffee machine it's best to go with an espresso or macchiato - I can vouch for both. Not on the menu, but available by request, is a Classic French cocktail (not yet named) - a refreshing mix of vodka, lime, mint, sugar and sprite - that goes down cooly on a warm day.

Catering, delivery and cakes made-to-order are other things to get excited about. Stay tuned for some new additions too such as a garden seating area and Sunday brunches - coming up after Chinese New Year. Comfortable surroundings, affordable prices, memorable desserts and staff who make you feel part of the family - Croisette Cafe will see my patronage again and again.

Open Tues - Sunday
Lunch 11am - 2:45pm
Dinner 6pm - 10pm
Will be closed Tues to Thurs next week for CNY

Croisette Cafe
28-0-03 Cascadium Condominium
Jalan Penaga
Bukit Bandaraya
59100 Bangsar, Kuala Lumpur
+603 2011 3344
016 330 4477

After Ate Dessert Bar, The Intermark, Kuala Lumpur, Malaysia

noreply@blogger.com (The Yum List) — Wed, 18 Jan 2012 02:00:00 +0000

Five desserts and a number of cocktails later two ladies left After Ate happily satisfied.

Featuring, from the Speciality Dessert Menu: Sticky Date Pudding with vanilla ice cream - simple, sweet, sticky; Banoffee Pie with coffee ice cream - caramel gooeyness crowned with baked banana and vanilla cream; Estate Mess - try fooling yourself into believing this is a healthy option with those mixed berries and meringue - no fat right? discretely tuck the gelato and rich vanilla cream under the fruit; Deconstructed Black Forest Cake - the bomb! deceptively simple and intriguing presentation until you crack open the shell and the rich innards phlebotomize spilling cherries, chocolate and cream onto your plate; and last but definitely not least Reconstructed Snickers with chocolate ice cream - a tantalizing mix of sweet and salty - be sure to taste all layers together to get the total Snickers sensation.

After Ate
Open 3pm - late
Ground Floor
The Intermark
182 Jalan Tun Razak
50400 Kuala Lumpur
Malaysia
+6 03 2163 5732
www.thebiggroup.co

Sushi @ Isetan KLCC, Malaysia

noreply@blogger.com (The Yum List) — Tue, 17 Jan 2012 01:00:00 +0000

The supermarket section of Isetan, in KLCC, has to offer some of the highest quality take-away sushi that you can find in KL. Always super fresh, tasty and pretty - it's an easy snack or quick meal.

Ground Flood
Isetan
Suria KLCC
Kuala Lumpur
Malaysia

FLOW - What is the state of our water supply... really?

noreply@blogger.com (The Yum List) — Mon, 16 Jan 2012 04:58:00 +0000

Oh my... Flow: For the Love Of Water, is another DVD that makes you truly think about the state of the world and how lucky we are to live in Malaysia where most have access to a reasonably clean low cost water supply. It seems the human races' general lack of respect for our natural environment combined with for-profit water companies are quickly leading us down a very sad and unhealthy path. The movie raises the question, "Can anyone really own water?" What do you think?

Pietro, Damansara Endah, KL, Malaysia

noreply@blogger.com (The Yum List) — Sat, 14 Jan 2012 09:36:00 +0000

Entering Pietro Ristorante Italiano you are greeted by a clean smart interior, long open bar and gentle Italian tunes serenading the background. Although a large area, there are sufficient nooks, corners, upstairs and private rooms for you to find a space to suit your needs, whether they be more intimate or centre stage. Given the setting is inviting lets move on to more important things... what to consume.

Starting with the chef. Considering Chef Federico has an incredulous resume supporting him including formal training, three Michelin star restaurants and positions such as head chef for 100s of cooks for a large restaurant group all under his belt, he has a rather unpretentious attitude and vision for Pietro. He sees the dining trend moving away from the costly and complicated fine dining scenario to more of a trattoria style where service is friendly and the focus is on the food rather than the decoration. He claims the menu is simply prepared celebrating the flavours of each natural ingredient. And... after being invited to sample a number of courses, I have to agree. I was wowed by the sophisticated elementariness of each dish and especially enjoyed the profusion of fresh herbs used for seasoning. You won't find any of the dried bottled variety in this kitchen.

To begin our deliciously uncomplicated meal you'll see, pictured above, focaccia with a salty olive tapenade and a buffalo mozzarella, tomato & rocket salad lightly dressed with olive oil, pepper and rock salt. Next, what should be on everyone's must order list, a remarkable goose liver pasta in a red wine reduction with fresh dill and chervil. Be sure to ask for some extra bread to soak up the remaining sauce (rather than crumbling to the desire to lick the bowl clean). Continuing our beguiling journey with some white flaky fish fillets (not sure of the name) served in a refreshingly light peppercorn sauce again teeming with fresh herbs abreast a pile of greens. A veal chop ensued, with a shallot and red wine reduction, creamy mashed potatoes, portobello mushrooms and baked onions. Again the seasoning was thrilling, so impulse control will be needed to curb the urge to stick your tongue out and lap it up directly from the plate. More than stuffed by this stage it is amazing how the smell of just baked pizza can get you salivating, which is just what happened when this beef carpaccio with rocket and finely shaved parmesan number was brought out. The crust, perfectly thin and chewy, evoked wonderful European memories. And just when you thought a tummy could take no more we went on with some sweets - smooth creamy pannacotta and warm chocolate malten lava pudding oozing with nectarous goo, berries and vanilla ice cream. Prices are reasonable taking into account quality and portions ranging from 12RM for a starter up to 98RM for wagyu beef.

But that's not all folks! There are drinks to consider too. At this stage the wine menu is small consisting of a couple of varietals from Australia, New Zealand, France, Spain and Italy. The exciting news is that Pietro will shortly be sourcing their own wines directly from Italy for their soon to be opened wine bar. With many developments in the works over the next few weeks such as a garden courtyard and rooftop bar, the wine bar has to be one of the most anticipated. Customers will be able to purchase wines at retail prices, enjoy them at the bar or over in the restaurant. In the meantime though the current wine list is quite reasonably priced ranging from 100RM - 400RM per bottle with not too much of a mark up from what you'd find in the store. From the current drink list we began with a cool glass of Valdobbiadene Millesimato Prosecco Superior which had a fruity bouquet and an elegant balance of flavours, a perfect aperitif. Our dinner accompaniment was a reasonably priced (138RM) bottle of Ruffino Chianti Classico 2010, light and smooth all the way to the end with a hint of pepper at the finish - it went well with everything from bread, salad, mains all the way to dessert. Lastly a sip of limoncello to aid digestion completed the meal beautifully. There is nothing finer than enjoying wine and food together so the upcoming wine bar, making this option more accessible to the wallets of many, will be a welcome addition to the KL dining scene.

Ambience, food and wine all got a thumbs up from me so judging by my first experience here, Pietro could easily become one of the preferred purlieus of the local gourmand gang.

Pietro

Ristorante Italiano

Bangunan ECM Libra

Damansara Heights

50490 Kuala Lumpur

Malaysia

+6 03 2093 6433