THE GREAT BRITISH CARVERY BRUNCH AFFAIR AT SHANGRI-LA KL

Executive Chef Scott Brands leads the culinary charge with a Carvery Buffet Brunch at Arthur’s Pub & Grill for the Great British Affair promotion.

Satisfy your tastebuds with the much sought-after Black Angus Beef Wellington (RM128 a la carte) in Puff Pastry. The flaky, buttery pastry encasing wild forest mushroom duxelles, foie gras and Black Angus tenderloin is adroitly prepared. Accompanied by mashed potato and gravy, this speciality should hit the spot for ardent Anglophiles.

The equally tempting Boneless Leg of Lamb with Rosemary and Fresh Thyme is second-to-none. Tender with the merest hint of gaminess, try savouring it with lamb jus, dollops of mustard and mint sauce alongside Roasted Oatmeal with Fried Onions.

Side dishes of Yorkshire Pudding, Roasted Baby New Potatoes and Roasted Autumn Root Vegetables are served to lend substance.

From the a la carte selection, we were smitten with the cold oak-smoked Scottish Smoked Salmon (RM25). Succulent and slightly briny, the salmon slices were complemented by horseradish crème fraîche and pink peppercorns. A quenelle of salmon mousse with caviar and lemon dill dressing was also included for textural contrast.

Chef Brands uses Omega eggs to create the English picnic classic of Scotch Egg (RM25). Encased within a crisp breadcrumb crust, the hard-boiled egg had a scrumptious mixture of spiced minced beef and lamb surrounding it. Served with salad and pickled relish, it was a cracking option worth sampling.

Good ol’ Blighty puddings such as Sticky Toffee Pudding (RM25 a la carte) and Warm Baked Apple Crumble with Vanilla Ice Cream make for compelling sweet options to finish on a high.

Salted caramel ice cream adds a touch of lush creaminess to the baked sponge cake with dates, treacle and caramel sauce.

For the latter, you’d be smitten by tender, soft slices of cinnamon-scented apples; the speciality’s mellow tartness balancing the sweet accent.

Available every weekend until 31 October 2024, the Great British Affair Weekend Carvery Brunch buffet is priced at RM280 nett per person.

For more information and reservations, call Shangri-La Kuala Lumpur, tel: 03-2032 2388.

MORE THAN NORMAL PUB GRUB AT THE BELL & CROWN

 

Sizzling Mutton Tava Biryani (RM35) is not your average pub grub when you step into The Bell & Crown. According to owner Dato’ Vicky A., he included it in as he prefers sitting down to a hot meal as a regular pub goer. When he took over The Bell & Crown, he ensured biryani – one of his favourite dishes – is listed in the menu.

“Our mutton biryani is fast gaining popularity here,” said Dato’ Vicky. “It’s prepared Mumbai-style. First, the mutton is pressure-cooked then roasted slightly. We stir-fry the mutton with ghee, onion and freshly ground Indian spices in an iron skillet until aromatic. Everything is subsequently added to basmati rice and cooked in claypot.”

Served with thick, house-made yoghurt, the spice-scented biryani made our mouths water as we stirred up the fluffy rice. The heady aroma and mildly gamey taste of tender mutton and deeply flavourful rice proved immensely satisfying.

Earlier, our evening started with a bang thanks to some Pigs in Blanket (RM25). The cocktail pork sausages wrapped in bacon were moreish; a splendid complement for my Classic Margarita (RM27).

The shaken concoction of triple sec, tequila and lime was rather potent but I made it last with measured sips throughout the evening. The Bell & Crown serves three glasses of Classic Cocktails at RM78+ thus enabling its patrons to indulge in cocktail hour without breaking the bank.

A good selection of light nibbles and heftier mains, comprising classic Brit pub grub and more Asian-inspired fare is available to keep hunger pangs at bay. We were pleasantly surprised to find Penang Loh Bak (RM22) on the menu. Although the deep-fried rolls came a tad over-fried, we were relieved to find the five spice marinated pork, yam and carrots wrapped in beancurd sheets up to scratch taste-wise.

Another notable appetiser is Chicken 65 (RM22), cooked Mumbai-style. Marinated overnight with ground Indian spices, the bite-size chicken cubes are lightly battered and fried with onion, curry leaves and dried chillies until crisp.

Every morsel we tried titillated our tastebuds with a cornucopia of bright, bold spice accents; an inducement to eat and drink more amidst convivial merriment.

However, the unexpected show-stealer turned out to be the cheesy Chicken Tikka Pizza (RM20). We thoroughly enjoyed partaking the elongated pizza with delectable chunks of tandoori chicken and generous topping of melted mozzarella, parmesan and cheddar.

Those hankering for Bangers, Mash & Beans (RM36) should be happy to know The Bell & Crown proffers a choice of beef, pork, lamb & cranberry or chicken sausages alongside lumpy mashed potatoes and Heinz baked beans. The hearty serving passed muster and was par for the course IMHO.

Décor-wise, the frontage flaunts charming vintage Tudor-style windows and monochrome checkerboard floors. The warmly-lit interior incorporates a long bar, plenty of dark wood trims, cosy booth seats and whitewashed walls adorned with sepia-tone prints and antique lamps.

For reservations at The Bell & Crown, contact tel: 016 964 0786. Address: 34, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, Kuala Lumpur.

THE FILL-UP GAME AT THE STICKY WICKET

 

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.