Gorgonzola with Mostarda Walnut Crostini - Smooth creamy gorgonzola, pear compote, crusty bread -must try!!! Chargrilled Baby Octopus with Fennel and Orange Salad – tender, charcoaly, fruity Burratina Cheese Salad – black beans, spinach greens, pearl cherry tomatoes, supple delicate Burratina cheese draping the top Hand Rolled Agnolotti filled with beef Home made Tagliatelle with Milk Raised Lamb Ragu and finely chopped pistachios Duck Confit with apple compote and rosemary sprig ser... read more »
Sweet, creamy refreshingGoodness Gracious Its GreenFruit Freezer(kiwi, soursop, green tea, natural yoghurt) RM14 - this was our favourite drink;Passionfruit OrangeCamelia Calmerhot or cold RM7 or RM8 - adjust the sweetness with sugar syrup; thick creamy milkshake The Hungry Monk’s TributeFrosted Flavours (banana, toffee and shortbread) RM14 so creamy and sweet, could easily constitute dessert Pain a L’ail - selection of toasted farm bread served with olive tapenade, smoked garlic confit spread a... read more »
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Chef Igor Macchia explains the philosophy behind his cooking style Participants watch carefully as Chef Igor works his magic After the cooking class guests were refreshed with a cool Pinot Grigiowhile waiting for the four course dinner prepared by the experts Dishes were paired with wine from one of Italy's most respected wineries - Frescobaldi Ravioli alla Mozzarella di Bufala, Verdure, Salsa al Pomodoro e Basilico - home bade buffalo mozzarella ravioli with vegetables, tomato sauce and b... read more »
Nigel A. Skelchy - Baking Barn's Master Chef! An ample classroom with floor to ceiling windows, green outlook and crispy cool air conditioned comfort. One mother recipe - meringue - four desserts Floating Island French Meringue Basket Pavlova Eton Mess A recent visit to the Baking Barn, an offshoot of the legendary KL cake shop Slice of Heaven, left me encouraged, more sapient and gorged. Nigel A. Skelchy, head trainer, aspires to provide educative classes, sharing tips and tr... read more »
Smoked Duck Salad with pickled beet, caramelized pear mango dressing – sour, sweet and savoury The Mansion Sampler: Saltimbocca Chicken wrapped in beef bacon on a bed of pineapple; Lamb Charsiew, meatier than its porky counterpart with a dob of mango salsa and; Pan Seared Tuna encrusted with black and white sesame seeds Soup of the Day – Chicken Ginger, a little bit sour, morish, we sillily thought we’d share, but it was a fight to get the last drop Lamb Shank braised traditionally and acco... read more »
The entrance to happiness The welcome drink is a concoction cooked up by the bartender Dev - watermelon, banana, peanut and coconut - sweet, salty and creamy Large jars of local sweets are spread around the lobby lounge and library. Guests are welcome anytime of the day to take a nibble. Pictured here are the jam drops and crunchy peanut biscuits. Comfortable intimate spaces make the lounge and library an inviting space to spend some time. The Bar - an ideal spot for escaping the heat... read more »
Stylish, classy, but nothing quite as expected such as this unusual twist with jellyfish swimming in the dividers The elegant interior in part is decorated by a beautiful selection of spirits, wines and liqueurs A straight forward dry Prosecco cleanses the palate and whets the appetite for an exciting meal ahead A seemingly ordinary strawberry is everything but at Le Midi - this amuse bouche hollowed and piped with caviar - fruity, fresh and salty all in one bite Superb restaurants must h... read more »
The Latin American Festival is a guaranteed fun day of food, music and dancing. Each country sets up a stall with food and drink from their region. Most dishes are home cooked by nationals currently residing in Malaysia and prices are kept reasonable too. It's a great opportunity to experience a sampling of cultures from across the continent. The line up of live music, dances and performances is enough to keep you there all day. So... Vamos chicos! Nos vemos en la fiesta! read more »
I've had some hits and some misses for my personal taste preferences at Canoodling, but two no fails for me are: 1. Red Curry Duck Confit Noodles - Black charcoal noodles with red Thai curry, lychees, crispy duck leg and fresh basil sprigs. 2. Canoodling salad - crispy mix of green leaves and seeds with a light sweet dressing. Previous Post 28 January, 2012 Reason to visit: Red Curry Duck Confit Noodles, bright happy setting, fast service Canoodling 2nd Floor,Bangsar Village II 1 ... read more »
