TWO NEW COFFEE FLAVOURS FROM OATSIDE

Caramel Macchiato and Mocha are two new flavours introduced by Oatside’s Signature Barista Blend oatmilk. Using a blend of coffee beans, Oatside launches its pocket size Caramel Macchiato and Mocha flavours at Ping Min Coffee Festival 2.0 in Kuala Lumpur recently. Purchases entitled buyers to participate in some fun-filled games on the spot.

The Caramel Macchiato is rich and subtly sweet; the pleasant coffee and caramel accents shine through the oaty milk in each sip. Mocha naturally tastes more chocolatey with a nice coffee finish amidst the oatmilk base. Personally, I find the existing Coffee variant surprisingly strong but avid coffee drinkers will find it up to expectations.

Another great point is the nifty pocket size packaging which makes for easy and convenient consumption. It’s lightweight enough to tote around and so handy when one needs a quick coffee fix without breaking the bank.

BEST OF PERU AT FELIZ

 

Do you know chifa is the Peruvian version of fried rice? Heavily influenced by the Chinese, a gastronomy article published in Journal of Ethnic Food reveals chifa originated from the Chinese words: “chi” (eat) and “farn” (rice). The term emerged around the 1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential customers to patronise their eateries to chi farn. 

Egg chaufa or fried rice with ceviche, egg, sesame oil, spring onion and beansprouts is Peruvians’ carb of choice along with French fries, to complement Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours with garlic and cumin.

To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri (a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar and olive oil) and tartara (tartar sauce).

 

This Peruvian speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz, Klang Valley’s first and only Peruvian restaurant at Avenue K.

Feliz, meaning happy in Spanish, flaunts an open rooftop bar surrounded by gleaming skyscrapers. A tiered water feature and a long, shaded patio decked with potted greenery complete the al fresco section.

Within the entrance, a narrow walkway flanked by multiple shelves of greenery leads into a tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked through a jade-green glass tile wall, a circular wine glass chandelier, colourful Peruvian tassel and macrame wall hangings, and turquoise-toned furnishings.

Our culinary journey to Peru began with chicha morada, a boiled purple corn and pineapple peel drink. It tastes like blackcurrant juice, infused with cinnamon and cloves.

The opening salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems simple, Aldana said a good ceviche must be perfectly balanced; from the use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji panca, lime, salt, ginger, garlic and coriander, to the combination of white corn, sweet potato and canchita (fried corn kernels).

We like how the leche de tigre’s punchy sourness melded cohesively with the white corn and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness as we relished the slippery succulence of marinated fish. Canchita and crispy fried plantain injected crunchiness to the well-balanced dish.

Raw, sashimi-style tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna (RM145). Topped with chalaquita de mango, Peruvian salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and assertive flavours tantalised our tastebuds.

Feliz’s signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked risotto albeit dialled up with aji amarillo (hot yellow chilli), assorted seafood and cilantro.

We also enjoyed meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158), skewers of marinated and grilled tenderloin accompanied by white corn, sliced fried potatoes and chimichurri.

Light and sweet Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de leche (caramelised condensed milk) wrap up our Peruvian party.

 

The milk-soaked sponge cake topped with Chantilly cream, dulce de leche and fruits making up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45) comprising mini glasses of tres leches, tocino del cielo (creamy caramel flan) and alfajores paves an introductory pathway to Peruvian desserts.

For reservations at Feliz, contact: 011-1771 7742. Address: L4-05, LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur

 

GRAZE, SIP AND SING AT SARASTRO KL BY MILLENNIUM

 

Much as I'd like to refrain from using the term ‘hidden gem’, Sarastro KL at Millennium Lounge is exactly that. Ensconced inside a loft-like space atop Tribeca KL, the initial impression we had of Sarastro KL was it’s one of those speakeasy bars people enjoy discovering.

Exuding the vibes of a gentleman’s club meets posh library, the sedate feel is alleviated by some whimsical Harry Potter-ish touches: owl figurines perched from book-filled shelves, clusters of decorative candles, and vintage bric-a-bracs. The cloak and dagger element is a hidden door leading into the inner sanctum, camouflaged as a sturdy bookshelf.

Inside a raised stage for live performances – currently a solo guitarist entertains Thurs-Sat 8pm-11pm – take pride of place. Overhead is the outlet’s name picked out in Hollywood-style lights.

The banquette seating beside a bank of glass picture windows accords a nice view of the city skyline dominated by the Merdeka 118 Tower. Orderly clusters of dark wood tables and upholstered chairs in neutral tone can easily fit small and large dining groups.

In addition, there are two other private rooms: one can accommodate 10 persons whilst the other can fit up to 20. Karaoke systems are available in-room so songbirds can warble to their hearts’ content.

As a prelude to dinner, the resident mixologist rustled up cocktails for us, complete with billowing misty effects using dry ice. He shook, rattled and poured the concoctions into glasses and voila, two cocktails were created. It was a toss between Cherry Blue comprising Bombay Sapphire gin, Bacardi, Cointreau, blackcurrant syrup and blue curaçao garnished with lime wheel; and Purple Rain mixed from vodka, blue curaçao, cranberry juice, pineapple juice, grenadine, and lime juice.

Both drinks were a tad sweet IMO but they were more agreeable when paired with nibbles. Right off the bat, we raved over the Whitebait (RM36). Deep-fried until crisp in feather-light batter then tossed with togarashi (Japanese spice condiment) and nori strips, the delicate sweetness of those little fishes dipped in an invigorating herbaceous aji verde (Peruvian cilantro sauce) were excellent.

The meaty Portobello Fries (RM34) also scored highly. Drizzled with balsamic glaze and served atop wholegrain mustard aioli, we love chomping on the battered chunks amidst sips of cocktails.

Zingy, punchy flavours from the spicy hot sauce coating of Sriracha Chicken Boxing (RM32) left us ooh-ing and aah-ing over the dish. Spiked with dried chilli, curry leaves and a drizzle of honey, we polished off the lot instantly.

With smoked paprika, lemon juice and Italian chilli flakes accentuating the scrumptious Garlic Prawns (RM46), we barely had time to talk and were more intent on wiping the plate clean.

Lightly torched and served with edamame and mushroom mix, the tender Smoked Duck Breast (RM36) proved on-point. The Soft Shell Crabs (RM58), deep-fried and tossed with in-house seasoning, were equally good accompanied by some Vietnamese dip.

House-made Spanish Meatballs (RM34) with herbed tomato sauce and goat cheese were tasty albeit a tad dry, whilst the sautéed Baby Octopus (RM36) with chilli flakes, bonito and nori strips passed muster.

We found the Seafood Croquette (RM28) underwhelming. The deep-fried seafood patties accompanied by mojo picante (Spanish-style spicy-garlicky red pepper sauce) were too pasty for our liking. We reckon actual bits of seafood for better mouthfeel could dial up its appeal.

Possibly the simplest dish of the evening, the Okra Thai Salad (RM38) emerged as a show-stealer. Topped with tobiko, the tender okra, sautéed white pearl corn, long beans and beef bacon, the cohesive ensemble of varied textures and delicate nuances was irresistible when tossed with Thai dressing.

Stuffed with sun-dried tomato pesto and mozzarella, the golden deep-fried Chicken Piedmontese (RM56) with angel hair pasta was on-point. This crowd-pleasing dish should be a hit with cheese and pasta-loving youngsters.

Sour and spicy, the Soft Shell Crab Sambal Pasta (RM59) was unexpectedly agreeable. The slippery strands of linguine slathered with sambal oelek piqued our interest; matching nicely with the crunchier texture of fried soft shell crab.

Another noteworthy option was seared Lamb Rack (RM99). Deftly prepared at medium rare doneness and served with truffle mash potato and creamy dijon aioli, we picked the bones clean.

A voluptuous parmesan pepper sauce enhanced the tender Beef Wagyu Flank (RM139) along with crispy fries. The juicy beef was sumptuous when relished with the rich savoury sauce.

Decadent Brownies (RM36) with strawberries and salt flakes along with delightful Sago Mango Panna Cotta (RM28) layered with Thai mango and sago pearls heralded a sweetly satisfying ending for us.

For reservations or more information, call Sarastro KL by Millennium, tel: 014-327-3889. Address: 8th Floor, Tribeca Serviced Hotel, Jalan Imbi, Bukit Bintang, Kuala Lumpur. Business hours: Wednesday-Monday, 5pm-1am.