Showing posts with label Happy Hours. Show all posts
Showing posts with label Happy Hours. Show all posts

Thursday, May 05, 2022


 Simplicity is the ultimate sophistication” Leonardo da Vinci

Tofu with Soy-cured Egg Yolk, Tomato Water and Herbs (RM22). Drunken Cockles with Rice Wine, Taucu and Mustard Seeds Oil (RM38). Grouper Head Terrine with Chayote, Szechuan Pepper and Chilli Vinaigrette (RM32).

When you encounter such show-stopping house specialities, it dawns on you Shhhbuuuleee isn’t any run-of-the-mill rooftop bar and restaurant. The defyingly simple yet intensely flavour-packed curtain-raisers are mere harbingers of what to expect from this quaint outpost, ‘hidden’ atop RexKL, an old cinema reincarnated into a hip cultural and creative hub.

Upon arriving at RexKL
, the hunt for the resto’s ultra-discreet staircase entrance in a mini adventure in itself…hint: it’s within Book Xcess. As I climbed the flights of stairs up to the outpost, I felt like Alice heading into ‘wonderland’.

The interior of Shhhbuuuleee features a seamless integration of the old: RexKL’s original flooring and walls; and the new: extended bar seating, minimalist eclectic elements and retro touches are artfully combined to evoke a casual, laidback atmosphere.

Like those art house flicks produced to appeal to a discerning audience, Chef Mui Kai Quan is the culinary director whose creative force comes from past stints gleaned from Osteria Mozza and Esquina in Singapore, Ledbury in London, Maaemo in Oslo and Sprout in Johor Bahru. While his modern Malaysian fare takes centre stage at ChoCha Foodstore, Mui now intends to shine the spotlight on East Asian fare with his inimitable touches at Shhhbuuuleee.

After that stellar cast of curtain-raisers, good conversations flow smoothly along thanks to the recommended tipple: Shuho Awesome Karakuchi (RM35 per glass, RM280 per bottle) is winsome for its clean, refreshing taste. The chilled saké paired superbly well with the specialities mentioned earlier as well as the appetite-whetting Wagyu Tartare with Pickled Radish & Seaweed Crackers (RM52).

Local produce also takes the limelight when possible. The chef is an earnest supporter and advocate of local farmers and food producers like the Langit Collective, and champions more sustainable eating in the local F&B scene.

Ample proof of the chef’s mantra is evident in the Grilled Peppers with Sesame & Peanut Butter (RM26). Locally grown, the colourful assortment of banana and shishito peppers tossed in sesame and peanut butter tastes delicately sweet and deliciously tender.

The other scene-stealer was Red Glutinous Rice with Sakura Shrimp & Salt-Cured Fish Roe (RM24). We relished every bite of the nutty, slightly sticky home-grown red glutinous rice which has absorbed the rich savouriness of both the shrimps and fish roe.

Sweet with a fair amount of smooth, fine flesh, the Tai Head with Bamboo Fungi Broth and Puffed Rice (RM88) easily reeled us in. The accompanying broth – chicken stock and bamboo pith simmered for hours – alone was so chockful of flavours, we lapped up every precious drop.  A chilled shochu, Satsumamura Aka Shochu (RM35 per shot) enhanced our enjoyment of the said dish.

Drawing inspiration from his Chinese roots, Mui uses fu yue (fermented beancurd) to conjure up the homely Braised Tripe & Tendon with Fu Yu Broth, Daikon, Lotus Root & Tang Oh (RM48). For the uninitiated, the savoury Chinese condiment tastes similar to cheese; lending depth and complexity to the various ingredients which soaked up all the wonderful flavours of the braising broth.

After being bedazzled by a slew of palate-pleasing blockbusters, subsequent contenders such as Fried Sole with Shiso and Salted Mustard Green (RM42), as well as Sautéed Kale and Wood Ear Mushroom with Kombu Butter (RM22) had to fight harder to gain attention.

Perked up with a relish of chopped salted mustard green (ham choi) and fresh beefsteak leaves serving as an edible wrap for the panko-crusted fish, the former was akin to fish and chips gone East and ‘fit’.

Healthy eating won’t be topping your agenda when you’re at Shhhbuuleee but the kale and wood ear mushroom combo makes an appearance in the menu for good measure. Although the dish was a tad underwhelming, we dutifully polished off every morsel due to its super-nutritious content.

Mui admits he’s still working on dessert and the menu changes based on the availability of the ingredients and produce. So be prepared for more culinary sequels to savour at Shhhbuuleee.

For reservations at Shhhbuuuleee, call: 012-6120786 or Address: 3rd Floor, RexKL, 80, Jalan Sultan, Kuala Lumpur.

Thursday, October 31, 2019


Tartines stole the spotlight at Glass Tartines & Tipples on our maiden visit. The French open-faced sandwiches rustled up by owner Sharon Lam and her team left such indelible impressions, we were left wondering how this outpost remained below our radar for so long.
Although we made great work out of the sharing platter of Glass’ Friday BBQ – a stellar cast of six freshly grilled items (more on that later) – we were smitten by the signature Fresh Pear with Gorgonzola Tartine (RM25). Dribbles of truffle honey emulsion along with fresh watercress and crushed walnuts amped up the deliciousness pairing of melted cheese and slightly scorched pear. Be forewarned the cheesy accent may be a tad strong if you're aversed to dairy.
Homies may find greater affinity with the Char Siew Chicken Tartine (RM28) – an ambrosial boneless chicken thigh fillet marinated in Chinese char siew (sweet barbecue) sauce then grilled to tender perfection. Served with a punchy house-made chilli sauce and decked with long ribbons of fresh cucumber, pickled daikon and carrot, the scrumptious serving left no cause for complaints.
Having cut her teeth as a professional fine art photographer at the Victorian College of the Arts in Melbourne, Australia, Sharon enjoys putting her own creative spin on food and drinks at Glass. She runs a tight ship too; spurring her team to make whatever possible e.g. stock, sauces and dips from scratch while keeping everything on an even keel at the frontline.
The casual, convivial vibes are accentuated by Glass' minimalist, spartan decor with gradient shades of gray. Our poison of choice for that evening comprised Red Sangria and Lemongrass Cooler but Glass is known for its eclectic range of craft beers and true to its name, tipples.
Our appetite was suitably whetted by the opener of crusty Turkish Bread with Trio of Dips: Babaganoush, Hummus and Olive Tapenade. They hit the spot in sync with the live music and BBQ Friday promotion from 6pm onwards.
On the grill, the choices include Orange & Basil Glazed Chicken Wings (RM15+), Beef Rendang Skewers (RM18+), Chicken Satay with House Made Peanut Sauce (RM15+), Sliced Beef with Chimichurri Sauce, Grilled Prawn Skewers with Lime Cilantro Glaze & Salsa (RM15+) and Grilled Squid stuffed with Cous Cous. For groups of four and more, the Glass team will be happy to rustle up sharing platters.
On-point faves: the smoky medium rare beef slices, the beef rendang skewers and the tender stuffed squid. Everything came up to mark – a commendable feat. The only thing more distracting than the food is the talented musical duo’s performance on Friday evenings. Their soothing repertoire is a fab precursor to welcome the weekend along with Sunset Sips and BBQ Nights.
A refreshing counterpoint to the protein quotient is the summery Fresh Watermelon Salad with Feta Cubes & Aged Balsamic Vinegar. Its vibrant sweet juiciness melding cohesively with the subtle green bite of raw watercress and the clean astringency of sliced baby radish, bound by the natural oil in the almond flakes.
Luscious and silky smooth Panna Cotta with Mango Puree & Pomegranate Jewels was the befitting icing on the proverbial cake, marking our maiden visit to Glass on a sweet finish.

For reservations, call GLASS TARTINES & TIPPLES, tel: 03-2302 1118. Address: A-0-6 Ground Floor, St Mary’s Place, No 1 Jalan Tengah, Off Jalan Sultan Ismail, Kuala Lumpur. Business hours: Mon-Fri 7.30am-11pm; Sat 3pm-11pm; Sun 8.30am-5pm.  
Instagram @glasskl

Tuesday, August 27, 2019


Cricket enthusiasts will be seventh heaven when they step into this quintessential British pub where prized cricket memorabilia takes pride of place.
A cosily furnished VIP lounge and intimate private dining room tucked away upstairs are ideal for special events or celebratory parties. With Happy Hours taking place Monday to Saturday from 12noon to 7pm and around the clock on Sunday, The Sticky Wicket is just the place to wet your whistle with a Gin & Tonic (RM9.80++ per glass).
Also helping to keep spirits up is the Gin Buffet (RM75++ for 3 glasses, RM120++ for 5 glasses) featuring a choice of 8 premium gin: Hendrick’s, The Botanist, Gin Mare, Citadelle, Rutte, St George Spirits, Poli 1898 and The Bitter Truth — you can enjoy it neat, on the rocks or mixed with tonic (RM9-RM17).

Otherwise, resident bartender S.Roy is always happy to rustle up a Whisky Sour (he bowls a mean one too) or a cocktail or two to ensure things go with a smooth flow.

My personal pick of the crop is Somerset (RM29), a gin and tonic reminiscent of a boozy, liquidy apple pie — it’s spiked with fresh green apple juice, organic apple cider vinegar and house-made cinnamon syrup.

Fancy a tall one as how legendary cricket umpire Harold Dickie Bird likes it? Then stump up for Dickie Bird (RM39), a crisp and dry marriage of Monkey 47 sloe gin and Campari balanced with fresh lemon juice, Yorkshire tea syrup and a splash of apple juice.
More batty tipples to slake the thirst of cricket-mad fans include The Bowler (RM39) and The Record Breaker (RM48). The former is named after Australian cricketer Sydney Barnes; a concoction of pear infused vodka, Campari, guava, candy floss cloud and Peychaud bitter shower whilst the latter comprises Beefeater, elderflower, honey-infused beer, fresh grapes and pineapple juice.
Classic pub grub with subtle Asian tweaks is the name of the game here. Designed for easy eating and as accompaniment for a cold beer, crowd-pleasing nibbles such as Salted Egg Yolk with Calamari (RM35), and Pulled Beef or Chicken Poutine (RM36) are conceived for sharing.

Tossed with salted egg yolk sauce and curry leaves, the deep-fried squid rings prove on-point whilst the pulled beef brisket or shredded chicken over chips smothered with cheese and gravy seems hearty enough to be a meal on its own. Although we have some misgiving about the runny egg on top, other patrons may like the extra richness it bestows.

Partial to a Pommie fry-up? Then go the whole hog with The Full English (RM38), the house all-day brekkie with the works: 2 sunny side up eggs, beef bacon, sausages, mushroom, tomatoes, fried bread and baked beans. Had it not been for the chucks of beef bacon and shrivelled mushroom, it would have been a full toss.
The captain’s innings on this occasion comes from the scrumptious Fish & Chips (Cod RM60/Pollock RM36). Served piping hot with thick-cut chips and mushy peas, the sweet, flaky beer-battered cod fillet is easy bait to fall hook, line and sinker for.
Comparable to a marvellous display of glovesmanship, The Sticky Wicket Beef Rib Burger (RM42) is worth making tummy space for. Instead of regular burger patty, you get a delectable mound of braised beef short rib pulled and placed on a burger bun alongside caramelised onion, fresh rocket and a mac & cheese waffle.

De Silva’s Crab Kottu (RM36) also strikes a resonant chord as Sri Lanka’s kottu roti with zingy-hot crab meat curry and crispy soft shell crab isn’t your average pub bill of fare.


Playing on to tempt punters are Fried Leg Stump (RM32), juicy golden brown chicken leg smothered with mushroom sauce, mashed potato, salad and mixed vegetables; Crispy Lamb Shank (RM58) served on herb-infused mash and naughty bean sauce; and Springbok Boerewers (RM69), half a kilo of chunky sausage meat sizzling in spicy curry sauce.
For a sweet taste of victory, plump for Sticky Date Pudding (RM22) with Madagascar vanilla bean sauce crème anglaise or Sweet Appam (RM8), crisp and delicate Sri Lankan pancakes with a fluffy soft centre, drizzled with coconut milk and gula Melaka or a scoop of chocolate ice cream (RM5).

For reservations at THE STICKY WICKET, call tel: 03-2011 5378 or 012-444 2957. Address: 34, Plaza Damansara , Medan Setia 2 , Damansara Heights, Kuala Lumpur. Business hours: 12 noon to 2 am daily.

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