Signature Dishes Review: Opus Bistro, Jalan Bangkung, Kuala Lumpur, Malaysia

“Opus” by definition mean a work of art and so goes to this hearty Italian restaurant. Opus Bistro is tucked away in the quieter part of Bangsar in Jalan Bangkung. To date, Opus Bistro has been serving up satisfied customers for almost 16 years and along the way has won many prestigious awards, including being voted as the top 20 restaurants in KL. Who would have thought a restaurant which started out as a hobby among a few friends who shared the similar interest of good food and wine has evolved to the success of 4 other sister restaurants located along the same stretch.

We swung by their subtle yet simplistic restaurant anticipating for a journey of hearty Italian flavours. The ambience of soft music, warm lighting coupled with minimalistic feel of the décor sets the mood for a cosy meal. Seated at an open-air table on their restaurant front somewhat enhance the dining experience as the neighborhood was quiet and we could feel some light breeze.

 

1) Spaghetti ala Opus (RM 40++)

Signature Spaghetti ala Opus with generous portion of fresh and succulent seafood.

The signature dish here are the Spaghetti ala Opus, Roasted Cod and Grilled New Zealand Rack of Lamb. Hearty and warming, just by mentioning these signature dishes is enough to trigger involuntary salivation. First up was the famous Spaghetti ala Opus which is a generous plate of spaghetti coated in a light clean tomato sauce, sweet cherry tomatoes and packed with fresh succulent seafood.

Highlight of this Signature Dish, the fresh and succulent seafood.

For this dish, the seafood is the highlight, as the chef might want customers to taste the freshness in the seafood rather than risk overpowering the flavor. As mentioned, the generous portion of seafood was fresh and almost seemed like a seafood parade on itself, titillating us to eat it. Definitely a dish that should not be missed when dining here at Opus Bistro. 

 

2) Roasted Cod (RM 88++)

Perfectly Roasted Cod laid atop of fresh potatoes, carrots and topped with sweet cherry tomatoes and black olives.

Next up was the Roasted Cod. A generous piece of fresh cod roasted to perfection, laid on top of fresh potatoes, carrots and topped with sweet cherry tomatoes and black olives. What impressed us the most was the aroma that radiated from the dish. Not to exaggerate but, we could pick up a pleasing aroma even before the roasted cod was served to us. Such an irresistible attraction for fish lovers! We believed the tantalizing smell was not only from the fish itself but also from the blend of buttery smell and some dill sprinkled on the plate.

The mouth-watering aroma of the Roasted Cod still lingers in my memory.

This dish had the perfect balance of taste as it was savoury in a non-overpowering manner. The texture of the flaky roasted cod melts in the mouth with a buttery after taste leaving you wanting more. In my opinion, this signature dish is highly recommended for anyone who love a well prepared and fresh fish dish.

 

3) Grilled New Zealand Rack of Lamb (RM 83++)

The Grilled New Zealand Rack of Lamb skillfully seared on the outside whilst maintaining a juicy, pink interior, coupled with a delightful mint sauce.

After the Roasted Cod took us away, we were expecting the next best dish and my, did they deliver with their signature Grilled New Zealand Rack of Lamb. This dish is the icing on the cake as it is the perfect ending to an amazing journey of taste. The Grilled New Zealand Rack of Lamb has three substantial cutlets skillfully seared on the outside whilst maintaining a juicy, pink interior, coupled with a mint sauce which perfectly balances the seasoned meat. In a nutshell, every dish served has exceeded my expectation, delivering a mouth-watering, eyes-closed-in-appreciation kind of feeling.

The Signature Dish that got me mouth-watering, eyes-closed-in-appreciation kind of feeling.

Ultimately, I would personally recommend patrons to tried out the Grilled New Zealand Rack of Lamb which I personally love the most. The Grilled Rack of Lamb truly left its mark and deserve a place in my heart. Coming in the second place would be the Roasted Cod which is suitable for those who prefer fresh and lighter tasting dishes. Lastly, the Spaghetti ala Opus did not disappoint either with its generous portion of fresh succulent seafood.

If you would like to give Opus Bistro a try, you can make a booking for the restaurant here.

You probably wonder how I can savour such dishes for free. Of course I don’t mind to share to you my secret. You can sign up for ELITE Membership and enjoy free dishes at more than 100 participating restaurant. You can read more about the ELITE Membership here.

 

 

Opus Bistro

67, Jalan Bangkung 

Bukit Bandaraya,Bangsar,

59100 Kuala Lumpur.

 

Operating Hours:

Mon – Sat : 12:00 PM – 3:00 PM ; 6:00 PM – 12:00 AM
Sun : 6:00 PM
 – 12:00 AM

 

Click here to view Enak's KL Daging Rusuk

Enak KL, Feast Village, Starhill Gallery, Kuala Lumpur, Malaysia

As an expatriate living in Malaysia, there is nothing I would love to do more than indulging myself in local foods as a way to have a better understanding about the culture here. That’s why I was absolutely thrilled when my friend took me to Enak KL – a restaurant that uses traditional recipes dating well beyond one’s lifetime to deliver authentic fine-dining Malay cuisine to the tables. What’s more interesting than seeing skillful hands reinvigorating familiar flavours into exciting dishes?

We had a big advantage as well! We saved 30% on our food bill with a booking via TABLEAPP and used our ELITE Membership to redeem a free signature dish this time. Don’t worry! I’m willing to share and you can check this information at the end of this review.  

I cannot stop myself from admiring the hynotizing lights right outside of Enak KL.

The stylish design was a welcoming sight for us as its interior oozes sophistication and comfort. I’m ready to indulge myself in delectable foods here.

 

1/ Ikan Asam Pedas RM35

Click here to view the image of Enak KL's Ikan Asam Pedas
A hint of spiciness and sourness from the Ikan Asam Pedas went through the air and whetted our appetite.

The first dish – Ikan Asam Pedas, totally blew me away with its smell. A hint of enticing spiciness and sourness slowly crept into my nose and quickly triggered my salivation without realization. Visually-appealing with its bold color and scarlet-hued gravy, the dish was so inviting that I could wait no more to savour it. I took the first scoop of the soup with some plain white rice. Extraordinary satisfying! Sour and fiery hot, it totally intrigued my palate and refreshed my mind. A punch of heat from a combination of dry and fresh red chili came to my tongue in a second, created a deep yet comfortable “pedas-ness”. It brought a piquant flavor to my taste buds yet not overpowering at all.  I especially love the unique sour taste which derived from the tamarind juice and fresh tomatoes. Delicate and subtle, it perfectly blended with the spicy flavor.

 

Click here to view Enak KL's Signature Dish - Ikan Asam Pedas
The sea bass was an excellent choice as the sweetness exuded from it totally blended well with the Pedas soup.

It’s time to taste the highlight of the dish – the sea bass (red snapper is also available upon demand). The flesh stripped off its bone easily yet was not flaky as you might find in some over-cooked dishes. Once I gave it a bite, the fish exuded its natural sweetness together with the savory, spiciness and sourness from the soup. This combination was utterly delicious! With all the spices absorbed from the soup, the fish’s flavor was robust in my mouth and made me feel rejuvenated. I have no doubt that this dish would be my perennial favorite for years to come.

 

2/ Daging Rusuk RM65

Click here to view Enak KL's Daging Rusuk
The Daging Rusuk was presented simply yet nicely with a mesmerizing charred skin.

Prepare to be wowed from the minute you see the dish! While I was still holding on to the impeccable flavor of the Asam Pedas, I was then in love with the Daging Rusuk which was absolutely my favorite dish of the day. At the first glance, I was hypnotized by the beautiful charred skin which was grilled to perfection. As disclosed by the chef, the beef rib was grilled using an open coal fire which brought it a unique flavor and smell while normal ovens could not. A whole solid big chunk of meat presented nicely along with Acar, Air Asam Jawa Sauce and Sambal Kicap Sauce. The eye-pleasing greenery from the leaves totally elevated the beef rib. Though came in such a simple presentation, the meat was still spot-on.

 

Click here to view the image of Enak KL's Daging Rusuk
The incredibly tender and tasty Daging totally captured my heart.

My first cut was so pleasant and smooth that I knew right away something nice was about to come. Little did I know it was so impressive! The beef rib was surprisingly flavorful and lip-smackingly tender. It was rich in classic beef flavor and I was overwhelmed with its delectable juiciness. I could not hide my admiration for the chef as beef rib would turn chewy and dry easily if it is not meticulously taken care of. With such a big portion, it would take hours to marinate the beef to absorb all the spices.

 

Click here to view Enak KL's Daging Rusuk
The mouth-watering Air Asam Jawa and Sambal Kecap Sauces also impressed us by its taste.

Each shred of the meat disintegrated on my tongue with little effort. There are no shortcomings in terms of taste! I personally love the Air Asam Jawa Sauce which brought some citrus to my taste buds and balanced the beef flavor while my friend fell for the Sambal Kicap Sauce which brought a hint of sweetness to the beef.

If you are truly a beef connoisseur, you cannot miss this!

 

3/ Ayam Percik RM35

Click here to view Enak KL's Ayam Percik
The Ayam Percik at Enak KL is truly a dish for the soul that you should not miss.

Our last dish was the Ayam Percik which was a whole grilled spring chicken lacquered with calibrated blend of ingredients including turmeric, coconut milk, onion garlic and ginger. The chicken was so aromatic that it immediately whetted our appetite. I was fascinated to see such a big portion of chicken and did not hesitate at all to devour the first piece.

 

Click here to view Enak KL's Ayam Percik
Don’t forget to try the Acar which mingled perfectly with the Ayam Percik.

It was such a hearty dish – a soothing comfort food for the soul. The chicken was tender in texture and its exquisite taste intrigued my palate. Its savory flavor blended well with a tangy sweetness which then lingered in the mouth and touched all the senses. I would say the coconut milk was spot-on as it imparted an aromatic and velvety quality and gave the chicken a pleasantly sweet taste. I shall not forget the mouth-watering acar that came along. Its perfect balance of spicy, sour and sweet flavor mingled perfectly with the tasty chicken. Delicious!

 

If you want to experience a home away from home, Enak KL is the place where you can truly taste the authentic flavors of Malay cuisine. You can book a table here to receive a 30% off on food bill (The promotion is valid until 30th of April, 2018).

Of course, if you pay the restaurant a visit, you might consider using the ELITE Membership like we did to redeem free dishes. You can read more information about it here.

 

 

Enak KL

LG, 16, Feast Village Starhill Gallery,

JW Marriott Kuala Lumpur,

181, Jalan Bukit Bintang,

55100 Kuala Lumpur.

Daily: 12:00pm – 3:00pm; 5:30pm – 10:30pm.

 

 

Click here to view image

Kimi-Ya, Jalan Klang Lama, Kuala Lumpur, Malaysia

“You are in for a treat!” – said my friend after she knew that she got promoted. Of course I was more than excited to accept this invitation and after discussing, we decided to go to Kimi-Ya to relax and enjoy the essence of authentic Japanese cuisine. Why Kimi-Ya? You may ask. The restaurant is a casual dining which serves premium high-quality foods yet at affordable price. The restaurant features a relaxed and posh dining space including private rooms for diners. We also need to take advantage of our ELITE Membership as we are entitled to redeem signature dishes for free at this restaurant. We could not wait to savour the best dishes here.

Click here to view image
Kimi-Ya boasts everything you could ask for from a typical Japanese restaurant with its classic and delicate interior.

I/ Ume Sashimi Moriawase (7 types) (RM 170++)

Click here to view image
The sashimi was presented simply yet sophisticatedly on a bed of ice as the meals here are demonstrations of why less is more.

We chose a seat at the sushi counter as it would be more exciting to see how the dish was prepared. Fresh pieces of sashimi lied up nicely right in front of our eyes. We were in awe to know the fish were air-flown all the way from Hokkaido, Japan to KIMI-YA. In the blink of an eye, the teppanyaki chef masterfully handled 7 types of seasonal sashimi skillfully and had such smooth cuts that I could literally feel how soft they were just by watching. The sashimi was presented simply yet sophisticatedly on a bed of ice as the meals here are demonstrations of why less is more. I quickly took the first bite as it was way too tempting.

Click here to view image
The amaebi prawns captured my heart with its buttery, creamy texture and the melt-in-the-mouth feeling.

One tip to eat sashimi is you should eat from lean to fatty ones as the taste will be stronger after each bite. My first bite was white Bluefin tuna which was sweet and cooling. I continued to savour the kampachi, its sweetness and smoothness are what you would dream for. The Otoro of course did not let us down with its satisfactory fatness. Next came octopus which was crunchy with a mix of briny and sweet taste. Finally were my three favorite sashimi of the day – Amaebi prawns, scallop and salmon! The amaebi prawns captured my heart with its buttery, creamy texture and the melt-in-the-mouth feeling. The scallop was so soft and smooth like velvet that I would eat it over and over again. And the salmon was titillating with its subtle sweet and refreshing taste which equaled to no other fish.  

Click here to view image
The salmon was titillating with its subtle sweet and refreshing taste which equaled to no other fish.

 

II/ Goushuu No Wagyu Steak 120 gm (RM 180++)

Click here to view image
We were hypnotized by the gorgeous marbling on the beef and its delicious pink flesh.

Right after we thought we had the best of all, we quickly fell in love with the next dish which was a sizzling hot dish of A5 Wagyu steak – which is the highest quality grade given only to the finest beef! This A5 Wagyu beef was imported from Yamagata – the Japanese renowned area for the best Wagyu. We looked at each other in mere excitement – these pieces of Wagyu beef looked too appetizing! We were hypnotized by the gorgeous marbling on the beef and its delicious pink flesh. Not to mention its smell was so aromatic and delectable that could trigger your involuntary salivation in just a few seconds.

Click here to view image
The Wagyu’s intense beefiness and richness were definitely for those who seek decadence and over-the-top presentation.

The sizzling sound also made my mouth water. The Wagyu beef had such an amazingly palatable fatness and sweetness which quickly dissolved in my mouth and filled my heart with love. Its intense beefiness and richness were definitely for those who seek decadence and over-the-top presentation. What I like as well were the crunchy vegetables served along to reduce the greasiness the dish might have. This dish is the real winner of taste and value-for-money department. Blended perfectly in a non-powering manner.

III/ Yaki Taraba Kani (300g) (RM190++)  

Click here to view image
The Alaskan King Crab is truly a gift from the ocean. Its mild taste was a refreshing and warm-hearting treat for us all.

The dish made its way to our table with an irresistible sweet and briny smell. Pieces of Alaskan King crab legs lied neatly atop some leaves and were garnished with nice petals. The crab will be cooked to perfection to maintain its high-quality protein as well as the sweet flavor which made it the king of all crabs. We were thrilled to savour this delicacy and were all filled with whimsical delights. The Alaskan King Crab is truly a gift from the ocean. Its mild taste was a refreshing and warm-hearting treat for us all. Its succulent meat was flavorful, soft and juicy. No wonder why it is the most highly sought-after crab in the world! A comforting concoction of flavors that you should try once in your life!

 

If you would love to enjoy the fresh ingredients from Hokkaido and premium high-quality Japanese dishes at Kimi-Ya, you can reserve a table here.

You probably wonder how I can savour such dishes for free. Of course I don’t mind to share to you my secret. You can sign up for ELITE Membership and enjoy free dishes at more than 100 participating restaurant. You can read more information about TABLEAPP ELITE Membership here.   

 

Kimi-Ya

G-2, Avantas Residences,
162, Jalan Klang Lama,
58000 Kuala Lumpur

Opening Hours:
Mon – Thu: 2 PM – 3 PM; 6 PM – 10:30 PM
Fri – Sun: 11:30 AM – 3 PM; 6 PM – 11 PM

 

 

 

Click here to view image

Ishin Japanese Dining, Jalan Klang Lama, Kuala Lumpur, Malaysia

To be honest, I am in love with Japan’s wonderful cuisine and that goes without saying to most of my friends as well. Last weekend, I was enthusiastic to, again, indulge myself in a Japanese gastronomical delight. Ishin Japanese Dining, located along Old Klang Road, was my choice this time. The restaurant, for 2 years consecutive of 2016 and 2017, won the Travellers’ Choice of TripAdvisor for its authentic Japanese cuisine and superb service.

Click here to view image
The sushi counter at the first floor is where you can watch the performance artistry of the chefs.

Private rooms are available upstairs for group gatherings, one of which overlooks the KL traffic which left us impressed. The friendly staff directed us to a seat right at the sushi counter at the first floor to watch the performance artistry of the chefs who masterfully handles the finest cuts of the food. Who would not enjoy that?

I/ Chef Special Sashimi (RM 160)

Click here to view image
Chef’s Special Sashimi is a chef selection of 7 kinds of freshest and finest air-flown seasonal sashimi from Japan’s famous Tsukiji market.

Gorgeous pieces of seafood lined up beautifully at the counter immediately whetted our appetite. We embarked on calling our first dish – the Chef Special Sashimi. It is a chef selection of 7 kinds of freshest and finest air-flown seasonal sashimi from Japan’s famous Tsukiji market. The chef began to amaze us with the beautiful kinki or thornhead fish which is a rare fish that tastes best during winter – this time of the year in Japan (well, not in Malaysia of course) as it is akin to the fat part “chu-toro” of tuna. Every little bone was meticulously taken from the piece of fish and its bone was used as a part of the dish decoration.

Click here to view image
You would definitely never forget the rich and creaminess of the salmon belly and the melt-in-the-mouth taste of emaebi.

7 kinds of sashimi all came reclined seductively on a bed of ice with a stunning ice sphere. The decoration may pause you for a while to snap a few shots before you can continue to savour this delicacy. I started with the kikin as the chef’s introduction was way too impressive. It did not let me down at all as its slight sweet taste blended so well with the considered “the best wasabi in Japan” by the chef. Next came kampachi, shimaaji and scallop which were all so fresh and smooth that you might literally find yourself kissing the sea for a moment. I ended up with the palate-pleasing amaebi and salmon belly. If you are a true Japanese cuisine fan, you would definitely never forget the rich and creaminess of the salmon belly and the melt-in-the-mouth taste of emaebi. The dish is just splendid!

Click here to view image
The scallop was so fresh and smooth that you might literally find yourself kissing the sea for a moment.

 

2.  Sushi Deluxe (RM 93)
As posh and luxurious as it sounds, the dish came out with 8 chef-selected kinds of seasonal sushi. With his 23-year experience, head chef William, mastered his skills and made 8 beautiful pieces of sushi including kikin, tuna, butterfish, salmon roe, sea urchin, sweet prawns, salmon belly and egg sushi in just the blink of an eye.

Click here to view image
Within a few minutes, a visual-appealing dish appeared right in front of us that quickly triggered our salivation.

Some sushi were garnished with interesting toppings such as the kikin sushi paired with white radish sprouts which brought a slight hint of pleasant spiciness. The butterfish with its mesmerizing pink flesh was one decked with the luxurious black caviar and one with kinome leaf. Its mild pepper-mint-lime taste tingled my tongue and really enhanced the flavor of the soft and fresh butterfish.

Click here to view image
Some sushi were garnished with interesting toppings.

The salmon was no doubt one of my favorites as its flavor matched well with the tangy yuzu (a Japanese citrus fruit) skin atop. How about the salmon roe and sea urchin? The roe will pop in your mouth with its briny yet sweet coastal taste. The sea urchin, as always, made me melted in heaven. Its mildly nutty taste and custard-like texture was too fascinating that I could not stop myself from admiring. Served with freshly grated wasabi, the dish will make you relish everything about it!

3.  Wagyu Stone Grill (RM 250)

Click here to view image
Stunning pieces of A5 Wagyu beef were ready to be grilled by the staff.

As we had pampered ourselves with some gifts of the ocean, we decided it was time to get our tummy warm. Of course, the best choice is to indulge ourselves in the Wagyu Stone Grill. 100 gram of stunning Wagyu beef was presented nicely next to a Stone grill set. The A5 Wagyu beef (the highest quality) pleased our eyes with its flawless and gorgeous marbling. The chef continued to wow us with another secret – all the vein was cut off to reserve the smoothest texture of the beef which means only 50% of the meat is used for the best quality.

Click here to view image
The rich, fat-friendly and savory Wagyu beef blew us away with its juiciness, softness and smoothness.

The beef, interestingly, will be cooked at the table directly with the help from the restaurant’s staff. As the marvelous Wagyu was put on the hot stone, its sizzling sounds were so satisfying that we could not keep ourselves from silently screaming in excitement. The premium quality beef of course did not let us down at any point. It offered the best of both worlds for its heavenly delicious taste. The rich, fat-friendly and savory Wagyu beef blew us away with its juiciness, softness and smoothness. It will entice you to take another bite! The dish totally blew us away!

You can book a table in advance using TABLEAPP if you do not want to waste your time queuing.

Did you know all of these signature dishes are free with the use of TABLEAPP ELITE Membership? Yes! I was not joking! If you want to dine in Ishin Japanese Dining, I would not want you to miss this privilege at all. There are more than 300 other dishes for you to consider as well and you can find more information about TABLEAPP ELITE here.

ISHIN JAPANESE DINING

No. 202, Persiaran Klang,
Off Jalan Klang Lama,
58000 Kuala Lumpur.

Daily:
Lunch: 12PM – 3PM
Dinner: 6PM – 11PM

 

Click here to view image

The Steakhouse, Changkat Bukit Bintang, Kuala Lumpur, Malaysia

Who would ever feel happy getting stuck in the rain? I would because I had such a great experience getting stuck in a heavy rain last week in the busy street Changkat Bukit Bintang. As the rain was lashing, it somehow brought my friends and me to The Steakhouse – a 40-seater steak joint located along this notable street and adjacent to The Whisky Bar. The staff were friendly and the restaurant’s warm and lush interior quickly caught my attention so we decided to have our dinner in this cozy and intimate ambiance. With our ELITE Membership, we can redeem free signature dishes here, so why not? Of course, we had a lot of expectation as well because The Steakhouse is known as the true heaven for beef lovers.

Click here to view image
The lush interior created a warm and cozy ambiance for the restaurant.

1/ Josper Charcoal Grilled Premium Grass Fed Rib Eye (RM 139)

Click here to view image
High-quality grass-fed rib eye was set nicely along with garlic mashed potato, onion rings and black pepper sauce.

Rib eye is the juiciest and most flavorful steak among all and it is definitely the choice of real steak aficionados. The rib eye here is 100% grass-fed imported from Australia which means it is high-quality meat with amazingly fat marbling. The dish looked uncomplicated yet enough to whet our appetite. On a bed of sautéed vegetable and next to creamy mashed potato was the steak with some golden crispy onion rings atop. The rib eye was smoky as it was grilled using the Josper Oven – which you will not easily see in many restaurants in KL. The charcoal heat from the oven will make the steak juicy and create impeccable char along with caramelized crust, striated texture.

Click here to view image
The striated texture of the premium rib eye steak was mesmerizing

Fat outside yet so tender inside, the steak’s flavor, tenderness and juiciness blended well together in a combination equaled by no other meat. I took a bite into the sautéed vegetables, they were quite crunchy and palatable. You can choose up to 4 different types of potato like wedges, fries, mashed potato or baked potato. And don’t be overwhelmed yet because there are a lot more! The dish will be served along with 5 types of salt including garden salt, chili salt, garlic salt, sea salt and onion salt and 3 types of mustard which are Dijon – salty, Horseradish – spicy and sour, and Medium-hot mustard – sour and bitter. I would recommend you to try the Horseradish mustard which has a comfortable hint of spiciness and it blends well with the steak.

2. BBQ Short Ribs (RM 129)

Click here to view image
Flavorful and tender, this BBQ Short Ribs fulfilled my gustatory dream!

Here comes my favorite dish of the day – the BBQ Short Ribs! Beef short ribs are often-overlooked cuts yet I am truly interested in it, simply because it has the best of both worlds – beautiful marbling of rib steaks and a deep beefy flavor of chuck roast. A real indulgent treat for anyone who loves beef. As disclosed by the staff, the ribs were cooked using sous-vide technique to create the perfect texture. The magic of sous-vide is that it transformed a tough, rugged texture of short ribs into fork-tender meat. I have to say that the short ribs at The Steakhouse will melt the heart of any beef lovers for its irresistible tenderness and meaty texture.

Click here to view image
The BBQ Short Ribs’ beautiful pink flesh was mesmerizing.

I could not take my eyes off this enthralling piece especially when I cut through it! Its pink flesh was so mesmerizing that I couldn’t stop admiring. Every shred of the beef will melt in your mouth and you would not be able to do it without closing your eyes in mere satisfaction. The beef was one of the most delicious morsels given to me. It is the fulfillment of my gustatory dream!

3. Beef Bourguignon (RM 108)

Click here to view image
The rich-flavored beef matched well with the smooth and fresh Fettuccine pasta.

We ended with a hearty French comfort food which is the Beef Bourguignon. Put nicely in a small pot, the beef was served with Fettuccine – a type of pasta popular in Roman and Tuscan cuisine. I was excited to know the scrumptious beef belly was marinated for one night with liquid seasoning. Red wine and gin were added to bring a deep and rich flavor taste for the beef. I could not wait any further but quickly savored this delicacy. The cubes of beef mingled with carrots, Cipollini onions, bread and button mushroom in a rich and savory stock. This flavorful sauce blended so well with the appetizing pasta which was cooked to perfection. I love how fresh and smooth the pasta was! Don’t hesitate to give the Cipollini onion a bite as its tangy, sweet and mild flavor will comfortably linger in your mouth for a while. This rustic peasant-style yet hearty French dish won my heart. It is a truly heart-warming dish for a rainy day.

If you would love to dine at The Steakhouse, please notice that the restaurants are often filled with crowds every day. You can reserve a table in advance here.

Of course, we would want you to get free signature dishes like how we did. You can check out information about the ELITE Membership here.

 

The Steakhouse
48, Changkat Bukit Bintang,
50200 Kuala Lumpur.

Daily: 6 PM – 12 AM

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

Click here to view Rib Eye Steak
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).

Click here to view image
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.

Click here to view image

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++)   

Click here to view image
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++)

Click here to view image
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++)

Click here to view image
The lamb had a satisfying airy light crisp skin.

And finally, all lamb appreciators 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

 

 

 

Click here to view image

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)

Click here to view Ootoro Spring Roll
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.

Click here to view Ootoro Spring Roll
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)

Click here to view Charcoal Grilled Alaskan King Crab
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.

Click here to view image
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)

Click here to view Truffle A4 Wagyu Sukiyaki
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.

Click here to view image
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.

 

 


 

Click here to view image

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.

Click here to view image
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.

Click here to view image
Make sure to check out the collection of paintings owned by the owner himself.

Grilled Black Angus Ribeye    RM118++

Click here to view image
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++  

Click here to view image
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.

Click here to view image
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++

Click here to view image
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.

Click here to view image
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