We had no complaints with the sumptuous Gambas Al Ajillo (RM30) either. The irresistibly springy garlic prawns in garlic-infused olive oil should make a dream pairing with a crisp, semi-dry white wine.
Showing posts with label prawns. Show all posts
Showing posts with label prawns. Show all posts
Wednesday, June 26, 2024
SPANISH TAPAS AT AC LOUNGE
Tapas, meaning snacks or appetisers in
Spanish, has evolved into a culinary artform at bars and restaurants
around the world. Derived from the Spanish verb tapar (to cover), tapas
initially constituted a piece of bread or sliced meat set atop one’s drink to
keep flies away. The tapas selection eventually expanded as bartenders proffer
them to encourage patrons to drink more.
Today, one can enjoy a tempting array of tapas
at the AC Lounge (AC stands for Antonio Catalan) starting from 2.30 pm daily. Thanks to the inimitable touch of culinary consultant Angie Hiew, AC Lounge’s tapas menu makes this cosy hotel lounge a compelling
spot to indulge in hors d'oeuvres and drinks with a Spanish spin.
Simple yet flavourful Classic Tomato
Bruschetta (RM15) heralded a vivacious start to our sess. We made quick work of the toasted
baguette topped with juicy chitose tomatoes marinated in olive oil, garlic, and
herbs.
Wading into the AC Grazing Platter (RM50), we had a field day nibbling on three types of cheese, smoked salmon, lamb prosciutto,
dried fruits, grapes, strawberries, nuts and crackers. Perfect fuel to spur convivial conversation and the sharing of bon-mots among our dining
party.
Not all meatballs are created equal and I
daresay the Albondigas (RM45) were out of the park. Juicy with a noticeably meltingly-tender
mouthfeel, the wagyu beef meatballs simmered in a chunky tomato sauce
aptly captured the essence of Spanish cuisine.
Another winsome must-try dish is Braised Beef
Cheek (RM45). Hiew's culinary métier shone through as every bite
of the slow-cooked speciality rewarded us with richly tender, deeply
flavourful meat. Hints of red wine melded with natural meaty jus were discernible the longer we chewed
The visually appealing Seafood Paella (RM50) also
floated our boat. We enjoyed the fragrant saffron-infused rice; its delicate spice sweetness was amped up by assorted succulent seafood: clams, mussels, prawns and squid, in addition to
some tender asparagus.
An instantly likeable Chicken with Aioli (RM25) comprising tender boneless chicken with delightfully crispy skin also met with all round approval. The delicious chicken paired well with the lush,
creamy house-made aioli.
Our merry feast then wrapped up with Churros
(RM20) served with Chocolate Sauce. The cinnamon sugar-dusted, deep-fried dough
fritters were sublime when dipped into melted chocolate.
Available from 2.30 pm to 10 pm, the AC
Lounge’s tapas menu is also served at other AC Hotels in Penang and Kuantan.
For more information and reservations, call AC Lounge, tel: 03-40428000. Address: AC Hotel by
Marriott Kuala Lumpur, 8, Jalan Lumut, Off Jalan Ipoh, Kuala Lumpur.
Friday, June 07, 2024
CAJUN-CREOLE INSPIRATIONS FUEL FATFIRE
The Three Witches of Mardi Gras were
immortalised on a striking mural within FatFire, an all-American diner at
LaLaport Bukit Bintang City Centre.
Also featured in that expansive wall
art are mystical fire butterflies and gecko motifs to symbolise the
restaurant's transformative adaptability.
Here, the word "fat"
in the restaurant name embodies feast, fun, and fulfilment; to reflect an
immersive experience to satisfy one’s stomach and soul. Fire essentially refers
to the use of grill and other cooking methods.
Our hunger pangs were banished
by delicious bite-size pieces of Tilapia Popcorn (RM27). Lightly coated in
spiced batter, the moreish morsels were addictive when dipped in some Cajun
mayo and remoulade sauce.
Marinated in Cajun spices then
lightly breaded and deep-fried, the crunchy-crisp Mississippi Fried Calamari
(RM32) proved equally winsome.
Fiery hot sauce coating the tender Flyin' High Buffalo Wings (RM28) left
a blazing trail on our tongue. Thankfully we had three
classic cocktails: Sangria (brandy, rum, red wine, and fruits), Moscow Mule (vodka, lime
juice, and ginger ale) and Cosmopolitan (vodka, cranberry juice, triple sec,
and lime juice) to douse the heat. Those three tipples only cost us RM70 whilst individually, each cocktail costs RM24.90 so that was a fab deal.
We went ga-ga over the
palate-pleasing Prawn-tastic Tacos (RM30) which came heaped with mango salsa,
diced avocados, shredded red cabbage, and spiced tiger prawns. Sides of mildly
spicy slaw and guacamole added to their appeal.
Coated in piquantly spiced batter, the house special of Catfish & Chips (RM37) hit the spot too thanks to the fish’s delicately sweet texture. Apple slaw, salad, and creamy remoulade sauce provided additional textural and flavour interest to the dish.
A scrumptious, juicy grilled
lamb patty with melted cheese sandwiched between a toasted burger bun left us
instantly smitten by Mary’s Not So Little Lamb (RM37). Piling on the tastiness
were caramelised onion, fresh lettuce, tomato, and grilled pineapple.
Rich jambalaya sauce comprising tomatoes
blended with the staples of Creole cooking: onions, bell peppers, and celery
bestowed tantalising flavours to FatFire Jambalicious Pasta (RM37). Extra
textural interest came from chunks of tender grilled chicken, sliced sausage,
and capsicum strips nestled among strands of spaghetti.
The graham cracker crust and
zesty, creamy filling of the Key Lime Pie (RM18) meant it was something to
write home about. Well-balanced sweetness with hints of fresh citrus, it was
one of the more notable dessert I’d eaten in a while.
Dusted with icing sugar and
served with chocolate sauce, the golden fried dough pillows known as New
Orleans Beignets (RM18) brought the curtains down to our meal. Perfect to round
off our All-American diner experience.
For reservations at FATFIRE ALL
AMERICAN DINING, call tel: 012-848 4094. Address: Lot G-73, Ground Floor, Mitsui
Shopping Park, LaLaport BBCC, 2, Jalan Hang Tuah, Kuala Lumpur
Sunday, May 12, 2024
BOUNTIFUL CHEF’S SPECIALITIES AT NEW HARVEST
Not all chicken rice are created equal. In Klang, it's no secret if you wish to eat Chef Simon Lee's signature Chicken Rice (half chicken RM70 small, RM80 medium, RM90 large; whole chicken RM125 small, RM135 medium, RM145 large), you need to pre-order the dish at least a day in advance.
Using free range chicken weighing about 2kg, Lee said he sourced the Dutch breed of chickens for his speciality dish. We had the chance to sample the delectable chicken recently: its corn-yellow skin and tender, succulent meat proved scrumptious to the bite. It made perfect pairing with Chef Lee's aromatic and deeply flavourful chicken rice.
Accentuated with pandan, ginger and shallots, the rice was good enough to be eaten on its own. Rice lovers will find it hard to stop at just one bowl.
Lee honed his skills as a
disciple of a veteran Chinese chef who made a name for himself in the local Chinese
restaurant scene back in the day. Having garnered a wealth of experience under his torque, Lee now holds
court at his own New Harvest restaurant in Klang.
Those
in the know considers New Harvest an 'old is gold' dining bastion; a haven where pricey
specialities of shark’s fin and abalone command leading roles, sharing the
stage with comforting chicken rice and familiar homey braised dishes.
Looks
can be deceptive as the air-conditioned, austere interior of New Harvest
appears like any other neighbourhood Chinese restaurant. It's simple and
pragmatically furnished yet its pulling power is undoubtedly the chef’s la sau choi (signature specialities), boldly depicted on the colourful wall-to-wall backdrops.
Our lunch commenced with Stir Fried Scrambled Egg with Crab Meat (RM12
per person, minimum 3 persons per serving). Those old enough to remember will find much pleasure to taste this crowd-pleasing opener which had dominated Chinese banquets in the yesteryears.
Wrapped up in fresh iceberg lettuce, the fluffy-soft egg embedded with dices of sweet, crunchy water chestnuts and toasty pine nuts stirred up some nostalgic memories for us.
Wrapped up in fresh iceberg lettuce, the fluffy-soft egg embedded with dices of sweet, crunchy water chestnuts and toasty pine nuts stirred up some nostalgic memories for us.
Then New Zealand shark’s fin, fish maw and Japanese dried scallop formed a luxurious combination to entice us in Chef Lee’s Braised Superior Small Shark’s Fin Soup with Dried Scallop (RM48). The unctuously gummy and superbly flavourful broth warmed our hearts, tummies and palates profusely.
According
to Chef Lee, 5 kilos of chicken feet along with old chicken, lean pork and Yunnan
ham were used to simmer the soup for 12 hours before it yielded the desired
results. Aside from the fins, we also relished those umami-packed dried scallops
and spongy fish maw.
The
culinary bar was raised further with the Braised Australian 3 Head Abalone with
Goose Web (RM118). One look at the lustrous sauce was proof enough the
dish befit a king.
We
were in gastronomic heaven once we bit into the toothsomely resistant abalone, contrasting against the meltingly tender goose web. Coupled with that
incomparable sauce, the whole ensemble had me counting my blessings and lucky
stars.
Who would have thought peanut butter was the unlikely
secret ingredient to Chef Special Stewed Pork (RM48)? Similar to ‘tung por
yoke’ (braised pork belly named after Song Dynasty’s famous writer, poet and calligrapher Su Dong Po), Chef Lee made his
version with tong gwai, garlic, ginger, cloves and star anise. The silky,
luscious sauce was soul-satisfyingly yummy although the pork belly was a tad on
the lean side.
Stir Fried Mixed Vegetables with Almonds (RM25) lent
some balance to our meal. Water chestnuts, baby corn, shimeiji mushrooms,
celery, sweet peas and almond flakes formed a sublime combination, teasing our
tastebuds with a medley of varied crunchiness and delicately clear accents.
By now, our tastebuds were already saturated by the
earlier spectrum of unapologetically huge flavours. Still, the plate of notable
Fried Prawns with Pumpkin and Butter Milk Sauce succeeded in snagging our
approval as we got our hands dirty, devouring the drool-worthy crustaceans. It
was such fun, licking off the creamy sauce off the prawn shells before we sunk
our teeth into the sweet springy meat.
Slices of Klang homegrown Eng Kee pineapple and cantaloupe wrapped up our lunch on a delightfully refreshing note.
For
reservations at New
Harvest,
call tel: 03 3345 2288. Address: 19, Jalan Goh Hock Huat, Klang, Selangor
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