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.

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

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