Category / By Invitation
The most important tool anyone has these days has got to be a smart phone. With the ability to summon strangers over the internet to help us achieve what we want, it makes us that much more efficient and makes life that much awesome.
Latest to the fray in KL is UberEATS, which is now available from 21st September during the launch event which I was fortunate to be invited to witness.
UberEATS now in KL
The UberEATS application is available both on Android and IOS. At launch date, the service is covering KL CBD, Bangsar, and Damansara Height from 9am to midnight, seven days a week.
If you live or work in these areas, it is most definitely something to check out. I suspect they’ll increase coverage area pretty soon, like how initial Uber service was launched.
UberEats application is now in Android & IOS
You can already find quite a number of restaurants participating in UberEATS – from cafe food, Western delights, to nasi lemak, and even ice cream. I also particularly like how they can be sorted by type of cuisine, popularity, or most importantly – by delivery time!
halal & non-halal shipping containers, chef Christian Recomio from Sitka
At the launch event, we were also informed that UberEATS pay attention our unique local culture and came up with a different carrying case each for halal and non-halal food, which I thought is a good way to ensure cultural sensitivity is taken care of.
UberEATS, officially launched
Download the app today and check it out. I also got a promo code for you, key in eats-7sy3s and get RM 15 off your order via UberEATS.
Izakaya, or Japanese gastro pub, is a relatively new type of Japanese restaurant in Malaysia. It is basically a pub with a proper bar and a full kitchen. You want to have a few beer or sake? Sure. You want a full meal? They’ve got that covered too.
Robataya Izakaya at Publika
Robataya Izakaya is a relatively new comer of such restaurant in KL. Located in Publika, they have a pretty extensive menu offering raw fish, ramen, rice dish, tempura, salad, grilled items, and more.
A week ago, we headed there on an invitation to try out what they’ve got to offer.
Okan Sashimi, they have air flown seafood too
We started with Okan Sashimi (RM 70), a sashimi platter with 5 different types of fresh seafood carefully arranged on ice. During our session, we had salmon, salmon belly, sweet shrimp, tuna, and I believe, butterfish.
While it may not be the super premium quality sashimi, (that’ll be their air flown, LIVE seafood as displayed by Haze) the portions were generous and it was actually quite a treat for the price.
Una Chizu Roll, Robataya Teppan Roll
For those wholikes rolls, The Robataya Teppan Roll (RM 28) is one you should try. There’s salmon inside, mayo, and grilled bacon on top! The taste was rather unique, and of course, anything is better with bacon.
Una Chizu Roll (RM 25) is a slightly more creative interpretation of your usual unagi roll, as they’ve decided to add cheese to the mix. I think the result was pretty good to be honest.
Salmon Oyako Sarada
Salmon Oyaka Sarada (RM 26) turned out to be one of our favorite dishes of the night. Laden with plenty of crispy salmon skin, the salad also have quite a generous portion of raw salmon in all those mustard leaves & cherry tomato in the rather awesome sesame dressing. I’d have this for lunch anytime.
various kushiyaki (skewers) & gyoza
You can’t have a proper review of an izakaya without having some skewers. We tried teba (chicken wings, RM 6), buta (pork belly RM 6), uzura bacon (quail egg bacon, RM 6), banana bacon (RM 6), tomato gyumaki (tomato wrapped with beef, RM 7), tsukune (chicken meatball, RM 5), momo tama (chicken thigh wrapped with egg, RM 6), and negima (chicken with leeks, RM 5).
While these are some pretty good skewers, the one that stood out the most was the momo tama, the egg was prepared to a rather soft consistency and for some reason worked really, really well with the chicken thigh. We gobbled that up pretty fast.
San Ten Zeppin – pork belly, bacon, Australian beef
If you enjoy BBQ, there’s only one way to improve the experience – by having it indoor, with air conditioning. The San Ten Zeppin sumiyaki (RM 55) gave us just that. There’re pork belly, bacon, and Australian beef. The meat are pretty thinly sliced so they cook rather quick, if you mess it up, it’s your own fault.
Teppan Ika Eeso, Spare Ribs Teriyaki, Akaebi Olive
As if those weren’t enough food for 4 skinny Asians, we also tried their Teppan Ika Geso (cuttle fish, RM 15), Spare Pork Ribs Teriyaki (RM 33), and Akaebi Olive (RM 42).
The cuttlefish should make for a very good side dish for beer, and while I thought the ribs were a bit dry, I did enjoy the olive shrimp quite a fair bit, the olive gave it a bit of sweetness that complements the spicy deep fried shrimp quite well.
Haze, Calvin, Haze, Sim
Overall, we did enjoy our dinner at Robataya. There are actually 2 other izakaya at Publika, and it’ll be tough to try to put a ranking on the list as they each have their strength and offers quite a different set of menu. You can’t realy go wrong if you pick Robataya for a meal, or some sake.
Solaris Dutamas, Kuala Lumpur
GPS: 3.170961, 101.665721
Tel: 03-6211 2785
I don’t often accept reviews to cafes since there are really a dime a dozen out there, and for the most part, I like my street food & higher end restaurants (especially when I get to eat for free), but when Sue msg and told me about the Korean-run Table 9 Cafe & Kitchen at Bangsar, I thought why not?
Table 9 Cafe & Kitchen, Bangsar Jalan Telawi 3
As mentioned, the restaurant is slightly different from your run off the mill mid-market cafe with a proper kitchen. Eve, our host and co-owner, is Korean, and her partner, who is in charged of coming up with the menu, is another Korean. So while the menu may not try to claim that they are any different (and they don’t actively advertise it), Table 9 is actually pretty unique in its offering.
Well, for one, they actually have bingsu in their menu, but more on that later.
proper latte is always a good thing to have at a cafe
Any cafe worth its salt should be able to serve up a good cup of coffee, and in this regard Table 9 did not disappoint. The latte was as good as any I’ve had, no complaints from yours truly.
Table 9 Breakfast, with French Toast
Our first dish was the Table 9 Breakfast (RM 25) with optional French Toast (additional RM 1), and I think the French toast option is a must, they were so fluffy and just so.. good! The scrambled egg was top notch too. Other ingredients did not disappoint either, though I thought the sausage was rather average.
rosemary chicken Caesar salad, carbonara di cipolla in bread bowl
If you’re a salad sort of person, the Rosemary Chicken Caesar Salad (RM 24) is an option. It has romaine lettuce, cherry tomato, properly grilled chicken breast, cheese, but also a Caesar salad sauce that’s unlike any I’ve had, it’s rich and spicy, yes, it is spicy in a .. Korean sort of way. I do find it interesting and kinda like it.
We also try the Carbonara di Cipolla (RM 25) with optional bread bowl (RM 4.50), if you like cream pasta, you’d not be disappointed. Eve told us that in Korea, bread bowl with pasta is quite a common option anywhere. I think this can easily feed two pax who do not have huge appetite.
Caprese pasta with mozzarella, baked zucchini
Caprese (RM 29) is my favorite dish of the day, it’s a quite a simple tomato base pasta with mozzarella and truffle oil, and I thought the truffle oil adds quite a bit to the dish, and those big chunks of mozzarella , yums!
If light breakfast is your thing, baked zucchini (RM 19) with cheese and tuna may fit the bill. Perfect for those looking for low carb options, perhaps.
gorgonzola & maple panini, pizza jalapeno
Gorgonzola & Maple Panini (RM 22) is one of Eve’s favorite dishes in this restaurant, and it’s not hard to see why. The sandwich is savory and sweet in the right combination. With the side of fries, this makes for a full meal.
And as if we’re not totally stuffed by then, Pizza Jalapeno (RM 22) was served. This was a spicy pizza, thin, and they sure didn’t skim on the cheese, again it did not disappoint.
They have 8 different bingsu, or Korean shaved ice dessert here, with the weirdest of all being the tomato bingsu (RM 15), so naturally that’s what we ordered. The ice certainly milky and fully, and the tomato puree poured on top did make it that much more interesting. A little weird at first spoonful perhaps but you do get the hang of it, I liked it very much.
KY, Haze, & Eve the Korean co-owner
Overall I thought it was a very good brunch session at Table 9, with most of the dishes belong to the category of “I’d definitely won’t regret ordering”. We now know where to go for a good meal with a sweet bingsu ending.
Table 9 Cafe & Kitchen
21, Jalan Telawi 3, Bangsar Baru,
59100 Kuala Lumpur
GPS: 3.131972, 101.671018
Tel: 03-2201 1055
I don’t do a lot of invited reviews these days, mostly due to work commitments and staying quite a fair bit away from the city. However, every now and then there are something intriguing enough that warrant the time and effort.
The invitation for Festive Menu at Babe Gastro was one of such events.
Babe at Clearwater, Damansara Height KL
Located at the top floor of Clearwater at Damansara Height, Babe is a tastefully decorated cozy restaurant with a perhaps one of the best views of the city. There’s the infinity pool, an unobstructed post-card worthy view of KL, neat looking cutlery imported from Spain, and even air conditioned alfresco dining area.
What’s there not to like except? Well, there’s the rather confusing elevator system where you have to select which floor to go BEFORE getting in.
refreshing mocktail, Chef Jeff Ramsey
Babe is headed by Chef Jeff Ramsey, a Michelin starred chef who previously headed the Tapas Molecular Bar at Mandarin Oriental Tokyo.
The menu here is a unique creation of Jeff Ramsey using a lot of Japanese & other international ingredients while infusing local flavors. Some of these are coined “Japas”, or Japanese style tapas.
While “fusion” has a bit of a negative connotation, I love chefs who aren’t afraid to experiment and push the boundary in culinary space. Without these trailblazers, we’d forever be stuck with “traditional” dishes. What’s the fun in that?
The Festive menu is perhaps the most unique buka puasa meal you can get this Ramadhan season. Priced at RM 300++ per pax, the 12-course dinner is available from 26/5/2017 to 30/6/2017. If you are tired with the same Selera Kampung buffet, this would be a place worthy of your consideration.
“down the rabbit hole”, Foiegras and Jackfruit
We started the night with “down the rabbit hole”, a shot of drink that tastes like chicken rice, or roti canai, or something that’s completely unfamiliar. An interesting start, and certainly a precursor as to what to be expected for dinner.
The first course was Foiegras and Jackfruit, finely chopped jackfruit in a crispy shell and foie gras proved to be a good combination and served as a perfect start to open up our appetite.
Then came Onsen Chowder, a potato mousse with smoked coconut, 63c egg (molecular gastronomy magic), and chives. It was actually unexpectedly good! The smoked coconut, or what Celina the “top babe” described as coconut bacon brought the dish a very unique crispy contrast to the texture of the potato mousse.
Laksa Injection Canapé , Mango & Curry Sphere
Then there was Laksa Injection Canapé and Mango & Curry Sphere.
The former is like mouthful of my favorite ingredients in a bowl of curry laksa – prawn & soup, though perhaps a slightly bigger syringe that contains those soup would make it even better.
Mango & Curry Sphere utilizes another Molecular gastronomy technique called “spherification”, utilizing calcium chloride or some other voodoo in making an eggyolk lookalike sphere that explodes in your mouth with the tangy & spicy taste of the liquid ingredients within. Quite an experience.
Crispy Chicken Terrine, Marinated Roast Kabayaki Ikan Keli
Next were two of the more creative dishes that may looks and taste almost exactly alike what they are supposed to be, but made up of entirely different ingredients that is halal.
Crispy Chicken Terrine looks and taste like a good piece of charsiu, but actually made up of up to 40 layers of crispy rendered chicken skin (sans the fatty part) and charsiu sauce, while Marinated Roast Kabayaki Ikan Keli is their interpretation of bak kwa, but instead of pork/chicken, catfish is the main ingredient.
I’d have never guessed the ingredients in a million year.
Prawn and Curry Leaf Ice Cream, Manga Crab, Snow Crab Donburi with Sambal
Next up was Prawn and Curry Leaf Ice Cream, which was quite a unique combo, you don’t have a seafood ingredient with ice cream very often.
Manga Crab is perhaps one of the more “normal” dish, but they actually print the sauce on the plate manga style, and serve with coriander sauce.
Snow Crab Donburi with Sambal is basically just as what the name suggests, a small portion of snow crab rice bowl, but with sambal and Dashi jelly to give it that extra dimension. To be honest, I may enjoy this without the sambal just a tad more, maybe.
Smoked Chicken Percik, Stanbroke Farms Striploin with Japanese Sambal
If you’re still hungry by this time, well, afraid not. The Smoked Chicken Percik is a whole ayam kampung to be shared by two. Four hour was spent preparing the chicken, and the result was a prefect tenderness and flavor, definitely one of the benefits of utilizing molecular methods in traditional dishes.
Stanbroke Farms Striploin with Japanese Sambal was another welcoming meat base dish which I really enjoyed, especially with the accompanying Yuzu Kosho Sambal.
Then came the twelveth course – another playful dish by the name of Dinosaur Egg, a dessert made from DaunKaduk, Yoghurt, Tropical Fruit, and Nutty “Birds Nest”. Crack it open with your spoon and viola, an egg looking thing that by now, you should know it tastes entirely not like an egg, but a sweet concoction that’s apt to end the night.
Level 11, Clearwater,
Jalan Changkat Semantan,
Bukit Damansara, KL
GPS: 3.152327, 101.666762
Tel: 03.2095 8599
A couple days ago we were lucky enough to be one of the first batches of people to be fortunate enough to have a taste of authentic Sicilian cuisine at The Ritz-Carlton KL by the award winning Guest Chef Lino Sauro from Gattopardo Ristorante di Mare in Singapore.
This event happens from March 14-18, 2017 so you may still have a chance to participate in the last few sessions if you catch this article early enough; or of course, you can head to Singapore and visit the good chef at his home turf.
The Library at Ritz Carlton KL
The dinner happened at The Library, a dining space that has an ambiance not unlike an extensive classy private library, complete with collection of books with topics ranging from film to art and travel. We were there for fine Sicilian food this time, so I’m afraid the books will have to wait for next round.
a bit of tidbit & bread prior to dinner
We started the night with a glass of sparkling wine, some bread, and a pre-dinner amuse-bouche of salmon with caviar which I thought was perfect to get us ready for what’s coming next.
For this first session of Sicilian dinner, we were also lucky enough to be joined by His Excellency Mario Sammartino, the ambassador of Italy to Malaysia.
amuse-bouche – Ostrica
Then came the first course – Ostrica, or oyster with sherry vinegar jelly, wasabi chips, and Avruga caviar. This amuse-bouche was perfect in opening up the appetite with its refreshing taste and subtle sweetness from the oyster that is perfectly balanced with the slight salty flavor from caviar. Usage of wasabi showcase Chef Lino’s boldness in using contemporary technique and ingredients.
Sanfeletto conegliano valdobbiadene prosecco superior docg was the accompanying wine.
appetiser – Polipo
Appetizer was Polipo, or charred citrus glazed octopus, risone, capsicum, sun dried tomato aioli, chilli, and pistachio pesto.
At the first glance, I thought we were having risotto, but as it turned out it was risone, or a rice shaped pasta that was much smoother, having a more controlled taste and texture that complimented the stronger tasting octopus well.
Vigneti zabu grillo terre siciliane igt was served with this seafood dish.
entree – Capellini con Aracosta
Then came entree, in the form of Capellini con Aracosta, or angel hair pasta, lobster, seafood, and carrot.
This is a deceptively simple looking dish that is again packed with the sweetness of what the Mediterranean sea has to offer. Lobster tail & angel hair pasta are two ingredients I enjoyed, and this combination did not disappoint.
Cecchi orvieto classico toscana doc would be the accompanying Sicilian wine.
main course 1 – Manzo Australiano
There were two choices of main course.
Manzo Australiano would be the Australian wagyu with morel mushrooms and horseradish sauce. Perfectly executed with the meat in the overused “melt in your mouth” texture, but that’s the best description I could give. The sauce was thick, strong, and go surprisingly well with the red meat (this coming from someone who loves his beef with only salt & pepper).
Wine pairing – mazzei zisola sicilia doc
main course 2 – Zuppa di Pesce Gattopardo
Zuppa di Pesce Gattopardo, or the Signature Gattopardo Seafood Stew, would be the other equally worthy option. The stew is packed with several types of shellfish, prawn, as well as fish fillet. This stew is perfect in a cold rainy day, or any day actually.
Wine pairing – vigneti zabu grillo terre siciliane igt
dessert – Cassata
Dessert was a unique interpretation of Sicilian Ricotta Cheese Cake, or Cassata by Chef Lino. The deconstructed dessert was a sweet treat with some strong sourish berries that wakens up the senses a bit, which I thought was nice. We also had some chocolates to go with coffee to end the session.
Sicilian wine pairing option available
This specially curated Sicilian course dinner is priced at MYR 250 with an option of wine pairing at MYR 375 per person. Dinner is served from 7 pm but only available until 18th March 2017.
Chef Lino Sauro
The Library @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur
GPS: 3.146960, 101.715406
Tel: 03-2141 8000