Food Review: Neroteca Bukit Ceylon, Kuala Lumpur, Malaysia

Known as the first authentic Italian restaurant to serve pork in KL, Neroteca Bukit Ceylon has been in operation for over 11 years, tucked away within the Seri Bukit Ceylon Serviced Residence. Its warm and cosy interior accompanied by friendly staffs sets the mood for a laid-back dining experience.

Notice that there are some interesting decorations of pots, garlic and preserved sausages hanging on top the restaurant.

The restaurant decoration featured many Italian products such as pasta, drinks and a vast selection of liquor which they serve. Another highlight are their impressive assortment of deli and cheese imported from Italy that's on display, which is also for sale. Once entered, we can immediately smell the aroma of hearty Italian food lingering in the air drifting from the open kitchen which we appreciate. Judging from our first impression we have already fallen in love with the ambience of the restaurant.

1. La Porchetta    (RM65++)

Beautifully plated La Porchetta drizzled with demi-glace sauce.

Now that we have settled down, we were served by the waiter and he recommended us to try Neroteca’s signature dishes. After a friendly chat with the waiter, we decided to proceed with three of their signature dishes. First up was Neroteca’s La Porchetta, slices of porchetta beautifully plated on a wooden board and drizzle with rich demi-glacé sauce.

On the side are perfectly sautéed baby potatoes and generous slices of house-made bread. The bread is namely, Roman Focaccia and Rustic Bread which are made fresh daily and taste amazing too. Now back to our main character which is the slices of La Porchetta, crispy on the outside and tender in the inside, leaving us speechless while savouring the delicious herbs infused meat. We must say that the first dish itself already leave us wanting more.

2. Homemade Tortellini Pasticciati    (RM48++)

Homemade Tortellini Pasticciati served atop a trail of delicious beef ragu.

Just as we finish up on the La Porchetta, our second dish arrived. Neroteca’s Homemade Tortellini Pasticciati which we were slightly confused by the simplistic plating having seen the nicely decorated La Porchetta beforehand. The Tortellini is served atop of a trail of beef ragu sauce which is a meat-based sauce, in this case, beef was used. The first bite caught us by surprise as we didn’t expect much. This is a good lesson on don’t judge a book by its cover, the tortellini although didn’t look imposing but the taste doesn’t disappoint.

The tortellini was very flavourful with a filling of grounded salami, prosciutto, pepperoni, grated parmesan, grated nutmeg and egg. To balance out the powerful taste of tortellini we recommend eating with the milder beef ragu sauce. Overall, the Tortellini Pasticciati is a well-thought-out dish combining the stronger flavour of tortellini with a milder beef ragu sauce. However, the presentation of the dish could have been a tad better.

3. Neroteca’s Classic Tiramisu    (RM29++)

Neroteca's refreshing Classic Tiramisu topped with fresh strawberry, blueberry, mint leaves and a slice of dried orange.

After a roller coaster taste adventure, what better way to finish off our meal than with dessert, Neroteca’s Classic Tiramisu. Upon serving we notice that the tiramisu is served in a small glass jar which is cute and is topped with fresh strawberry, blueberry and a slice of dried orange. The Classic Tiramisu is well-balanced of sweet and bitter, which is refreshing and the ideal way to end a meal.

To conclude, we are a strong believer that a good restaurant not only need to serve good food, but it should have a conducive dining environment, good music and of course great services. Having said that, Neroteca has fulfilled those requirements and we are happy to have dined here.

If you would love to experience dining at Neroteca, you can reserve a table here.

You can also redeem these signature dishes for free by joining TABLEAPP ELITE Membership! Sign up here.

Already an ELITE member? Here's how you could win a limited edition Mini Moët. From now till 31 March 2018, TOP 100 TABLEAPP ELITE members with the Most Dish Redemptions will stand a chance to win a personalised Mini Moët.

 

NEROTECA BUKIT CEYLON
Unit G-1, Seri Bukit Ceylon,
No 8, Lorong Ceylon,
50250 Kuala Lumpur.

 

Daily:
11:00am – 3:00pm, 6:00pm – 11:00pm

 

 

 

TABLEAPP LAUNCHES PREMIUM DINING PASS WHICH MAKES MEMBERS DINE OUT 5-STAR DISHES FOR FREE

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TABLEAPP ELITE members now can enjoy dishes like Lobster and Rib Eye Steak at zero cost!

KUALA LUMPUR, February 09, 2018 – Always want to have a premium dining experience but can’t help to worry about your bank account? TABLEAPP now opens the door to a world of free 5-star quality dishes! TABLEAPP ELITE membership is a whole new dining membership programme which has been newly launched in September 2017 by TABLEAPP and its community has been growing fast ever since. Members that have subscribed to TABLEAPP ELITE membership are mostly attracted by the unique dining experience and benefits which entitles them to access premium quality food for free when they dine out at participating restaurants in the Klang Valley.

What TABLEAPP ELITE members can expect is eating out more affordably at popular casual dining restaurants like Naughty Nuri’s and ANTE, having luxurious dining experience at award-winning restaurants like enfin by James Won, Babe, Sushi Azabu and Soleil. Members are also pampered like royalty at Newens Tea House serving The Original Maids of Honour Afternoon Tea prepared from a recipe dated back to the time of Henry VIII, King of England (1509-1547).

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Members can dine out more affordably at popular casual dining restaurants or enjoy luxurious dining experience at award-winning restaurants

Benson Chang, the founder of TABLEAPP, explains the inspiration for starting this membership, “I’ve spoken to many restaurants owners, one of the common issues facing them is not every guest orders their signature dishes. They are very confident that the customers will come back as regulars once the customers tried their signature dishes. That gives us the idea of TABLEAPP ELITE membership. Restaurants give complimentary signature dishes to our TABLEAPP ELITE members if the members have spent a minimum spending at the restaurant. On the other hand, TABLEAPP ELITE members can redeem free signature dishes vary from casual dining restaurants to fine dining restaurants. The membership programme is a win-win situation for both our members and partner restaurants. “

Apart from accessing to a long list of 5-star dishes to be redeemed for free, members are also entitled for exclusive invitations to fine dining events, private wine pairing events, wine tasting events, invitation-only dining events, customised gifts, and now, personalised Mini Moët champagne of their own with their favourite photo as the champagne label for the top members.

From now until 31st of March, 100 ELITE Members can get a bottle of customized premium champagne.

From now until 31st March 2018, 100 TABLEAPP ELITE members with the most number of redemptions will be able to customise a bottle of Mini Moët with a picture of their choice which will be delivered to their doorstep in a classy package – easy and fuss-free. Interested members can join this Win-a-Moët contest online and stand a chance to win this Mini Moët, creating the-one-and-only limited version of their own. 

To experience an elite dining experience, join TABLEAPP ELITE via TABLEAPP mobile app available on App Store and Google Play, or visit www.tableapp.com/elite. The membership is priced at RM199 per annual membership and can be used instantly to redeem free dishes upon activation.

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ELITE Review: Cava, Bangsar, Kuala Lumpur, Malaysia

What’s it like to taste the signature dishes of Cava along Jalan Bangkung, Bangsar? We were recommended to try out Cava and as a result, we came with expectation to try their well-known authentic Spanish and Mediterranean cuisine. How did it turn out? We had more surprises than what we expected!

Located along Jalan Bangkung which is well-known for its lines of notable restaurants, Cava’s exterior setting of stone walls and barrels had immediately drifted us to a cozy Spanish ambiance. The restaurant has a lush interior – candlelit chandeliers illuminating dim yellow light which matches well with the navy-blue glasses and red curtains.  

1. Specialty Arroz Negro Paella    (RM54++)   

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Prawns lined in a circle with their tails centralized towards a good dose of mayonnaise at the center.

The first and also the most eye-catching signature dish for us was the “Specialty Arroz Negro Paella” (my heart actually danced for a second when the dish was brought out). We were all allured by its decoration – on top of the paella, prawns lined in a circle with their tails centralized towards a good dose of mayonnaise at the center – amazing! Not sure if we were too imaginative but it looked like a blossom (a rose, maybe?). A fair amount of squid ink was used to make the black paella which made a huge contrast with theprawns. The Spanish rice soaked up an oceanic flavor from the prawns. No one would want to miss the mild briny flavor of the sea which came from the fresh squid and prawns combined together in one dish. The paella is also made with garlic aioli which helps getting rid of the fishy flavor the dish might have.

The prawns are fresh-catch as your palate will instantly get a feeling of how tender and juicy it is right at the first bite. Give it a try by dipping the prawns into the spicy hot sauce that comes along. To be fair, it might be a bit too spicy but we really love its unique flavor and the heat that heightened our appetite.

2. Spaghetti Aglio Olio Pulpo a la Gallega    (RM38++)

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The tangy yet juicy Spanish octopus tentacles went extremely well with the springy and smooth spaghetti was really soul-satisfying.

Voila! This simple dish quickly became my favorite with merely one bit. The spaghetti appeared as elegant as you can find in many dishes here. To be honest, we did not have high expectation towards it at first due to its not-so-fancy-looking but we were so wrong. Why so? The tangy yet juicy Spanish octopus tentacles went extremely well with the springy and smooth spaghetti was really soul-satisfying. The aglio olio was sprinkled with paprika which gave a lingering mild spicy flavor. It would be a loss if the paprika was not presented. Imagine you are having a bit of spice mixing with the gummy and stretchy texture of the tentacles in the mouth. Hmm…  

Spaghetti Aglio Olio Pulpo a la Gallega is a true burst! I would not add any additional flavor to the dish as it is already extraordinary and unforgettable. The spaghetti went crazily fast into our mouths and not a speck of things left behind.

3. Baked Suckling Lamb   (RM168++)

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The lamb had a satisfying airy light crisp skin.

And finally, all lamb aficionados should keep yourselves calm as here comes the suckling lamb. Presented simply, the dish amazed us (we all wowed) as it was so enormous and it came along with such mouth-watering scent. What a sumptuous feast! The first cut into the lamb was delightful as we all agreed the lamb had a satisfying airy light crisp skin. A tip for anyone who wants to have an enjoyable first cut: start from the edges first as it would come with more meat! About the meat itself? I personally would love it more if the meat was a bit tenderer. Still, the lamb’s juiciness and richness made it scrumptious and irresistible!

What I would love more is a bit of bursting flavor, which would make it even more outstanding. We cannot but notice some creamy mashed potato that radiating an enchanting aroma. We believed the potato was coupled with the flavorful gravy from the lamb juice which made it more flavorsome. The sides did not let us down either. Overall, the dish itself could do all the talking! 

If you love to pay Cava a visit and try these significant dishes, please notice that you can always save your time waiting by make a reservation here.

And good news for all food lovers out here, all of the signature dishes listed above are now available to be redeemed on TABLEAPP ELITE. (and yay, who would not love free food?).

Cava

71 Jalan Bangkung,
Taman Bandaraya,
Kuala Lumpur.

Monday – Saturday: Noon: 12 pm – 3 pm, 6 pm – 12 am
Sunday: 6 pm – 12 am

 

 

 

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ELITE Review: Babe, Damansara Heights, Kuala Lumpur, Malaysia

It had been a while since we hadn’t indulged ourselves in a fine dining. As a result, my friends and I treated ourselves to a touch of delicacies last week. We had learned that Babe had recently replaced its ELITE signature sets with new dishes, so we decided to give the new dishes a try.

Situated on the 11th floor of Work@Cleanwater, Damansara Heights, Babe combines a gastronomic ‘fun-dining’ experience with one of the best views in the city. We were all in awe with the charming view from the restaurant and were lucky enough to have a table which overlooks KL’s skyline and world-famous Petronas Twin Towers. We were all ready to expect the unexpected from the signature dishes created by Michelin-starred chef Jeff Ramsey who is famous for his refined repertoire in modern Japanese cuisine.

1. Ootoro Spring Roll (RM120)

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Two perfect-looking spring rolls were carefully placed on top of a layer of beautiful bamboo twigs.

Well, we all have heard a lot about “Tokyo”, “Kyoto” and a number of interesting Japanese words, haven’t we? So, what is Ootoro? Is it a city? To help you get out of any confusion it may cause, I shall first start with explaining about the name! Ootoro or otoro is actually considered one of the most worth-eating parts when it comes to tuna. Why is it so? Because it is the fattiest cut of a tuna’s underbelly! The gourmet food has made it way to become one of the top luxurious and must-try dishes in the world. Ootoro quickly becomes the favorite of many famous chefs around the world, and Chef Jeff at Babe also fell into its love bait.

The Ootoro Spring Roll is a symbol of finest simplicity. The dish impressed us with two pieces of perfect-looking spring rolls carefully placed on top of a layer of beautiful bamboo twigs (they are real and gorgeous!). This decoration quickly brought us back to the nature for a minute, picturing ourselves in a Japanese garden full of bamboos and blossoms. The chef had disclosed an interesting fact – he hand-picked the bamboo twigs from the building the restaurant located at! Personally, I love this idea as it shows how creative and detailed the chef is! Inside the crispy spring rolls were little cubes of fatty ootoro, fresh wasabi, soy sauce gelée and Myouga, a type of Japanese ginger.

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Inside the crispy spring rolls were cubes of fatty ootoro.

I was so thrilled and curious to have my first bite of the crispy spring roll shells filled with chopped fatty tuna sashimi. It was a pleasant surprise! It was satisfyingly crunchy at first; however, my attention was quickly shifted towards the fatty otoro. The premium tuna melted on my tongue and for a split second, I felt so heavenly. I immediately understood why it was considered the dream of gourmet gastronomes! If you have always thought that raw tuna is bland and boring, you might want to think twice. Fresh and fatty, it dissolved completely while filing the mouth with a perfect combination of flavors and great satisfaction. A true epitome of luxury for fine-dining (and of course, fun-dining) connoisseurs!

2. Charcoal Grilled Alaskan King Crab (RM180)

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The Alaskan king crab was stunning and irressitible.

The chef had done an incredible job in transforming the pristine seafood imported from Alaska into such a delectable dish – gigantic legs of Alaskan King Crabs were cooked on a hot stone with charcoal; setting aside were halves of juicy calamansi. Staffs will help the diners to grill the crabs so don’t worry if you don’t know how. We squeezed some calamansi over the king crab to elevate the flavours of the dish and all of us couldn’t help to get excited seeing the dish became smoky.

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A close-up shot of the charcoal.

As disclosed by the chef, there was an ingredient used to made the crab meat tastier – the Kombu umami butter! Kombu, which is the king of seaweed, is an edible kelp used as a versatile ingredient and provides dishes with umami flavour, nutrients and minerals. The word “umami” itself is also an interesting word. Umami is an unique category of taste in food besides sweet, sour, salt and bitter. It did an awesome job in bringing amazing flavour to the crab meat.

Click here to view Charcoal Grilled Alaskan King Crab
Not only does the Charcoal Grilled Alaskan King Crab taste great, it also provides one-of-a-kind health benefits as it is rich in high-quality protein.

We quickly dived into our share of crab. Unlike other crabs’ meat, the texture of Alaskan king crab was so delicate that each bite is irresistible with the natural sweetness of the crab meat. I was not surprised when I was informed that Alaskan King Crab is the most sought-after crab species in the world. Not only does it taste great, it also provides one-of-a-kind health benefits as it is rich in high-quality protein.

This dish is voted as the favourite dish among the three new ELITE dishes among the few of us. Overall, the dish was sophisticated and immeasurably enjoyable. Oishi!

3. Truffle A4 Wagyu Sukiyaki (RM180)

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Beautifully marbled strips of A4 Wagyu were presented nicely along with Japanese vegetables and truffled egg.

The Sukiyaki dish honours Babe’s concept of using fresh produce and seasonal discoveries. Beautifully marbled strips of A4 Wagyu beef were presented neatly with Japanese vegetables and mushrooms. This sukiyaki also comes with a perfect truffle egg yolk. The Japanese vegetables were grown from the chef’s rooftop garden so it’s absolutely fresh.

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Dip the cooked Wagyu beef into the truffled egg to have the best dining experience of this dish.

I wondered for a moment: what made Wagyu beef one of the most expensive beefs in the world? Visually, the beef possessed a soulful goddess look – beautiful pink with gorgeous marbling. The beef also stands out from the rest for its health benefits. Pure Wagyu contains mostly monounsaturated fatty acid rich in Omega-3s. To have the best dining experience of this dish, first, pour a bit of sukiyaki sauce over the beef and vegetables before dipping the cooked meat and vegetables into the egg. It was lip-smacking! The wagyu beef which cooked to our preferred doneness, soaked up the sukiyaki sauce and the truffle flavour infused in the egg yolk. Simple perfection!

If you would love to experience dining at Babe, you can now reserve a table here.

You will also get all of these signature dishes for free using TABLEAPP ELITE Membership! Sign up here.

Babe,

11th Floor, Work@Cleanwater,
Jalan Changkat Semantan,
Damansara Heights,
Kuala Lumpur.

Tuesday – Sunday: 6:00 pm – 11:00 pm,
Closed on Mondays.

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ELITE Review: Bobo KL, Bangsar, Kuala Lumpur, Malaysia

After a long hard-working week, my friends and I decided to get away from it all by exploring Jalan Bangkung – the quieter area of Bangsar. The street has gained reputation for having a long line of notable restaurants. This time, we dropped by Bobo KL – a restaurant with a stand of loyal customers falling in love with its intimate dining experience. We had an ecstatic walk upstairs to the restaurant and were all allured by the works of art hanging on the wall.

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We spent some time admiring all the surrounding pictures.

One small tip: the number of tables is limited so reservation in advance is advisable. We found ourselves sitting comfortably at the balcony where we could have a good view of the quiet street and enjoy the peaceful ambience.

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Make sure to check out the collection of paintings owned by the owner himself.

Grilled Black Angus Ribeye    RM118++

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Our first dish was a visually appealing Grilled Black Angus Ribeye.

“Colorful!” was the first word that came out of my mouth! Slices of beef deliciously were flecked with pepper on top and embellished with a lovely edible pansy, along with dauphinoise (classic layered potato in garlic-scented cream), asparagus, au jus sauce and of course, roasted garlic. What’s better than some garlic to mingle with beef? The dauphinoise is an impressive and interesting side dish. The potatoes soaked up the cream so it was wonderfully creamy. I would have to say the texture made the potatoes more authentic than slicing or crushing it.

The garlic setting aside looked like a pretty flower plating on the dish that we thought it was just merely for decoration. When we recognized that it is edible, it is such a mistake if you do not mingle it with the beef! The roasted garlic was soft, despite its tough look, which added a bit of excitement for all of us. Of course with its powerful strong flavor, it accentuated the beefiest of the meat. And the beef itself? Did not let us down at any time as a premium quality beef – the Black Angus! Pink and juicy, tasty and fragrant.  I relish everything about the dish.

Duck Confit    RM48++  

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Another impressive dish with a delicate decoration.

Here comes my favorite dish of the day! The dish caught my attention with its eye-catching color, it did excite us with the decoration. Again, a lovely and colorful edible pansy was beautifully dressed, along with mashed potato underneath rosemary and some roasted zucchini. The half-circled cranberry sauce really caught my attention for its vibrant color with a hint of sweetness. What an embellishment this sauce made along with interesting dots of balsamic vinegar and olive oil! After all, it will always be soul-satisfying for foodies like us to not only taste the food but to enjoy the art of decoration.

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The duck skin was airy crispy but the meat amazed us by its moisture.

Through a glance, the duck’s skin looked airy crispy but at the same time we were a bit concerned whether the meat inside would be dry. And when we got our first cut into the duck, we immediately knew that we were wrong. The meat was surprisingly soft and tender as it could be clearly ripped off from the bone. We could see every shred of the duck meat! The duck was well marinated and was further enhanced with the appetising cranberry sauce. Mashed potato? As smooth and creamy as always. Thrilled by its visual look and taste, there is no doubt why it quickly baited me!

Herb Crusted New Zealand Rack of Lamb    RM79++

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Racks of lamb were well-plated with a highlight of an edible pansy.

The dish was, again, equally ornate compared to other dishes. 3 nicely-seared racks of lamb were put on a piece of dauphinoise. Right underneath the lamb was the mint-chili sauce which did a good job on radiating the freshness of mint leaves and the spiciness of dried crushed red pepper. It mixed well with balsamic vinegar and highlighted the colorful pansy on top. To start off, I decided to take a bite on the pansy and I believe you should give it a try: mild and fresh with a sweet green grassy flavor.  The first cut of the lamb was smooth and so juicy as we could see some drops of juice came off whilst cutting.

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The skin looked crispy and appetizing. The dish emanated a fragrant smell.

Oh, I should not forget to mention the Au Jus Sauce. The sauce is a reduction of meat’s natural juice combining all the drippings and additional stock added. I loved to challenge my palate a bit by having the other cut of lamb mixed with dauphinoise and swiped all through the mint chili sauce. It was a delight as the juiciness of the lamb combined with the potato’s creaminess and tangy flavor. The classic mint sauce did an exciting twist for the flavor as it brought a strong yet fresh and bright flavor. I personally think it would be an extraordinary combination with a bottle of wine like a ripe, fruity Chilean Cabernet Sauvignon.

If you want to pay a visit to Bobo KL, you can save your time by reserving a table here

Don’t forget that you can get ALL of these signature dishes for FREE! Yes! Check out more information with TABLEAPP ELITE.

 

Bobo KL

65-1, Jalan Bangkung, Bangsar

59100 Kuala Lumpur, Malaysia

Daily: 10AM – 12AM

 

 

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ELITE Review: Leonardo’s Dining Room & Wine Loft, Bangsar, Kuala Lumpur, Malaysia

Last week we paid a visit to Leonardo’s Dining Room & Wine Loft at Jalan Bangkung, Bangsar, Kuala Lumpur. Building its name on its uniquely out-of-the-ordinary concept, inspired by the spirit of the Renaissance of Leonardo Da Vinci, the restaurant immediately captured our hearts with its opulent décor. We did not know we were about to walk in an invigorating experience with a magnificent “meat-ilicious” feast. Btw, we have some surprises for you at the end of this review! 

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Leonardo’s interior. Make sure to check out their fascinating artwork on the way up.

If you come to this restaurant, which named after Leonardo Da Vinci, you would possibly fall in love with all the artwork that are carefully placed on the brick walls once you entered. 

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Leonardo’s bar with a modern decoration.

Dim light and tranquil ambience, we immediately sank ourselves into a relaxing mode and drifted back to the Renaissance. Unsurprisingly, the restaurant did not let us down with their food art.

Leo’s Famous Spanish Iberico Pork Tenderloin    RM92++   

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Our first dish was a visually appealing dish of Leo’s Famous Spanish Iberico Pork Tenderloin. (RM92++)

Lying were 5 pieces of well-cut pork tenderloin atop a bed of mashed potato, sided with all-natural garden vegetable and Au Jus Sauce. Wait! It has not finished yet. The dish came along with two other sauces that presented nicely on the corner of the plate and its yellow and green color blended well with each other:  Hollandaise and Chimichurri – an Argentinian parsley-based sauce.

We could not resist ourselves from getting the first piece of pork dipped into the mixture of Hollandaise and Chimichurri. The lightly-seasoned meat was moist and tender. Both sauces did well on its job: Hollandaise – one of the French “mother sauces”, provided a rich, creamy and lemony buttery taste. It was an elegant touch to freshen the meat itself. Chimichurri, on the other hand, was a bit tart yet it worked wonder on the pork. It not only heightened the flavor of the meat but also played off the heavy nature of the food itself.

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A close-up shot to show how moist the pork looked like.

It was not there that the dish stopped astounding us. The mashed potato was a true joy of flavor: smooth and silky, fluffy with tangy sour cream and…a secret flavor-boosting weapon: truffle oil! (Oops, I guess I cannot keep a secret!). The truffle oil was added adequately so it did a good job on complementing the creamy mashed potato. The dish is really enjoyable!

Grilled New Zealand Lamb Rack    RM75++

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Nicely presented Grilled New Zealand Lamb Racks

We had a quick glance at the dish: The lamb was grilled with its sides burnt but its flesh was totally a satisfying contrast – a soft pink color. The lamb was made with blackened marinade, which gave it such an outlook and kept it moisturized inside. The mint-chili sauce – which is a combination of fresh mint leaves and a pinch of dried crushed red pepper, was aromatic and it provided a tart yet fresh feeling.
We loved how nice it was when all the side vegetables were given attention as much as the mains by the chef. If you are to enjoy this dish, do not forget to take a bite into the crunchy broccoli or fresh juicy tomatoes.

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The lamb racks got a pink flesh and slightly burnt sides.

Another interesting part for me is what lies underneath the lamb racks! Guess what? It was a simple sweet potato mash! I personally think this is a good alternative choice for potato mash as it not only came with a smooth and creamy soft texture but also provided a tangy and sour flavor which blended well with the rich lamb racks.

Leo’s Famous Pork Knuckle Platter     RM108++    

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The pork was hidden under crispy pieces of pork skin. Side salad was skillfully added on to balance the visual look and taste.

The pork knuckle was a big wow for us as it was something totally out of our imagination. Setting beside wedges of potato and a dose of salad was something special: it was golden brown and it had a crispy look! Turned out the pork skin – lying on top of the pork knuckle, was puffed up into startling little bits of crisp. It created a fascinating look for us and we, as curious as always, took a bite without any thought. You might prepare for a bit of forceful bite because the crispy skin was a bit thick, yet still incredibly interesting.

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The dish was served along with 4 types of sauces which brought about interesting experience.

Not only amazed us by the special pork skin, the dish came with 4 types of sauces: apple cinnamon, mustard, au jus and red plum sauce. Wait, what? 4 sauces?. Yes, we were baffling with the same question: why would it need so many sauces? We believe these variation is created for the intention of creating not just a flavorful meal but also for a joyful adventure in the mouth. We are mostly impressed with the apple cinnamon sauce – which was tangy and interesting. The plum sauce also proved to be a good choice for some sweet and sour on the palate. We all agreed that this entrée would show its best when paired with a bottle of red wine.

You can now reserve a table at Leonardo’s Dining Room & Wine Loft here

And more delightful news to come: if you are interested in any of the dishes above, you probably should not miss a chance of getting these 3 signature dishes for FREE along with other 300 signature dishes with TABLEAPP ELITE

 

Leonardo’s Dining Room and Wine Loft

61, Jalan Bangkung,
Taman Bandaraya,
59100 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur,
Malaysia.

Daily: 5:00 PM – 12:00 AM