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.

REAL FLAVOURS OF MEXICO RULE

 

Meet the real enchilada when you dine at Flavors Of Mexico Asia. Chef Ivan Chavarria Hernandez will tell you the rolled fried black tortillas (coloured with charcoal powder) stuffed with mozzarella known as Flautas (RM18) are the authentic Mexican ones.

Accompanied by salsa roja, pico de gallo (chopped tomatoes, onion and serrano pepper with salt, lime juice and cilantro) and sliced radish, the moreish speciality is one of the many delicious things to enjoy at his restaurant.

 

Opened some months ago, Hernandez is keen to introduce his native food to local diners albeit with subtle Asian flavours incorporated.

After trying Jarritos, Mexican bottled soda, we were surprised by the moderate sweetness. Available in seven flavours, I like the Tamarind flavour best followed by Fruit Punch and Lime.

Coctel de Camaron (RM26) comprising diced prawns, avocado cubes and onion in smoky chipotle sauce relished with crunchy corn chips proved incredibly addictive. Add a dab of the chef’s house-made chilli oil for a zingy boost.

Unlike the Tex-Mex version, the Nachos here came laden with chopped tomatoes, pickled onion with pico de gallo, beans, creamed avocado, sour cream, jalapenos and fresh coriander. Cheese sauce is merely drizzled on as it’s not supposed to overwhelm everything on the plate.

A hint of Japanese influence was apparent in the Ceviche (RM24) with Chips once we tasted the tangy-savoury lime-cured tilapia in seafood broth. Mixed with diced avocado, tomatoes and onion alongside fresh herbs, the corn chips disappeared in a twinkling.

“Vendors selling paper cups of corn chips down by the beach are a common sight back home. That’s why I use the same plastic plates lined with ‘newsprint’ paper, to evoke the same vibes here,” said Hernandez.

Ardent taco lovers like us had a field day feasting on five types of Tacos (RM10-RM16 per 4-inch piece). Piled with marinated and braised lamb with fresh herbs, topped with cured onion and guacamole on the tissue-thin house-made corn tortilla, the scrumptious Birria Lamb Taco brought us up to gastro heaven.

Surprisingly, the vegetarian-friendly Hongos Taco scored well too thanks to the cohesive combination of blanched spinach, black bean mash, sautéed mushroom and vegetarian sour cream.

Equally rave-worthy is Taco de Pollo Al Pastor featuring marinated chicken with red chillies, achiote (Mexican paste of annatto seeds, cumin, pepper, coriander, oregano, cloves and garlic) and pineapple relish. 

Tasty but more ho-hum options in my book are Taco de Camaron and Taco Baja. The first had tempura prawn with chipotle mayo and pineapple relish whilst the second consisted of tempura fish with pico de gallo, coleslaw and sour cream.

Hernandez also told us churros was Spanish and Portuguese iteration of Chinese yu tiao (deep-fried crullers). “They just added eggs and sugar to the original recipe. In Mexico, we serve it with chocolate or cajeta, caramel sauce spiked with rum but the alcohol is omitted at this restaurant.”

Lightly crunchy on the outside and custardy on the inside, the ridged tubular Churros Con Cajeta (RM17) hit our sweet spot. We recommend chasing it with Horchata (RM10), chilled rice milk served with a dusting of cocoa powder too.

Now you know where to go for truly Mexican fare with Asian touches. There's also a small selection of Mexican treats and groceries for aspiring home cooks to attempt replicating the Mexican dishes on their own.

For reservations at FLAVORS OF MEXICO ASIA, contact via DM @flavorsofmexico.asia (Instagram). Address: Ground Floor, Hartamas Shopping Centre,Kuala Lumpur. Business hours: Tues-Sun 12noon-8.30pm

GIN’S THE TONIC AT MARIGIN

The cosmopolitan spirit of gin with a local touch and some creative twists levels up MariGin beyond its stature as a traditional gin parlour in Kuala Lumpur. MariGin Gin Bar is the latest feather in The Marini’s Group hat — a leading F&B player known for Marini’s on 57, Marble 8 and M Marini Grand Caffè & Terrazza establishments in the city.

According to Cavaliere Modesto Marini, owner and founder of The Marini’s Group, “Gin is usually a staple in any bar but at MariGin, it is the star. It’s a versatile and refreshing spirit that can be drunk straight up, in a simple mix, or added to other flavours in a cocktail. Gin’s diversity and variety ensure it appeals to different palates and provides new experiences. At MariGin, we aim to create a gin drink for every occasion.” 

MariGin is located just a stone's throw away from the iconic Twin Towers. Patrons can sit back and wet their whistle within MariGin’s relaxed atmosphere; a cushy haven of dark marble flooring, low sofa lounges and coffee tables and a rustic bar counter that’s central to the overall hubbub. 

 

The shaded terrace boasts pool and gin pong tables in addition to timber topped tables paired with high bar stools to seat 35 persons. Indoors, MariGin can comfortably accommodate 56 persons but greater privacy can be sought inside two private rooms, which seat 6-8 persons.

 

The dedicated gin menu features 57 varieties of gin: from gin infusions, gin and tonic mixes to bespoke cocktails for every occasion. MariGin’s drinks are priced from RM27++ onwards.

 

We sampled Ginius (RM40++), a Gin concoction of infused kaffir lime leaves, lemongrass, lime and galangal with Fever Tree Aromatic Tonic. Subtle floral notes were discernible in Ginny In The Bottle (RM40++), a Gin cocktail infused with chrysanthemum, wolfberries, lemon, chrysanthemum flower and Fever Tree Elderflower Tonic.

 

 

 

More in-gin-ius tipples to pique your interest include Anti Agin (RM45++), a mythical fountain of youth rustled up with The Botanist, basil, chamomile, ginger cordial, lime juice, soda and an edible flower; Ginasium comprising Citadelle Original, Malibu, grapefruit juice, coconut water, spiced syrup and lime juice; and Chi Si Gin (RM45++) — Tanqueray NO.10 with lychee liquor, lychee, lemongrass, lime juice and kaffir lime leaves.

 

Among the array of gin & tonic mixers to uplift Happy Hours are Concubine Gin (RM56++), a captivating concoction of Martin Miller’s, grapefruit, basil and East Imperial Tonic; The Duke of Gin (RM52++) rustled up with Monkey 47, blueberries, grapefruit and Fever Mediterranean Tonic and Padrino (RM56++) — Nikka Coffey Gin with coffee beans and East Imperial Tonic.

For more information and enquiries, call MariGin Gin Bar, tel: 03-2386 6030 or email reservations@marinisgroup.com. Address: One KL, Jalan Pinang, Kuala Lumpur. Business hours: 5pm to 1am Monday to Saturday, Happy Hours 5pm to 9pm.