Category / Wine
Midi 57 at Jalan Bangkung is the little sister of Le Midi at Bangsar Shopping Centre, one with a more casual setting and features a little more fun going menu with entrees such as suckling pig, oven baked pizza, pot plates, a varieties of tapas, and a good selection of cocktails and wine to go with.
Midi 57 at Jalan Bangkung, Bangsar
Located at Jalan Bangkung makes parking a relatively pain free affair compared to the busier part of Bangsar, certainly a welcoming asset for those who’s had experience going round and round Telawi area in their cars.
Seatings are semi-alfresco, with a pretty big and well equipped bar spotting a few flat screen TVs for those who like to catch up with their favorite sporting events with a bit of alcohol laden drinks.
Caprese Salad with Parma Ham
On this review session, we started out with my one of my favorite Mediterranean dishes – Caprese salad with Parma Ham (RM48) that was prepared with organic tomato and buffalo mozzarella in balsamic reduction and pesto sauce. Parma ham never disappoint, and the buffalo mozzarella certainly gave it an extra kick.
This is a dish that goes well with any drink, be it wine, cocktail, or beer. Salad does a good job of substituting rock melon in this case.
Chicken Fingers in Red Wine and Rosemary Batter , Mussels and Prawns in Beer Batter
Continuing with tapas, we had chicken fingers in red wine and rosemary batter (RM 18) that goes very well with draught beer , mussels and prawns in beer batter (RM 18) is another dish that is easy to consume and pairs well with sweet cocktail or any white wine, such as the Secret Berticot Sauvignon Blanc served here.
Potato & Ham Croquette, Crispy Foccacia, Porchetta Pizza
Potato & ham croquette (RM 18) with walnut crust is a surprisingly simple yet delicious treat, reminds me a little of bergedil, but more refine and certainly beat the likes of hash brown by a mile.
Crispy Foccacia (RM 15) was very light and crispy, dip in the specially prepared rosemary, garlic, and olive oil mixture releases its aroma and taste, something to be munched away and perfect for carbo loading.
We also enjoyed the Porchetta pizza (RM 29), the crust was thin and soaked with the goodness of porchetta, ie: the moist boneless pork roast of Italian culinary tradition. The accompanying salad was there just in case you need to freshen up your palate from those porky yumminess, though the same can be achieved with a sip of wine.
Spaghetti Carbonara and Lasagna, Midi 57 Bar Burger, Pot Plates
The spaghetti carbonara will surely be a treat for those who likes it creamy (I don’t), while lagsana (RM 28) with tomato,mozarella, basil, and parmesan turned out to be rather excellent despite being meatless. If I had to be vegetarian for any length of time, I want this.
Midi 57 bar burger (RM 28) is prepared with slow cook mince pork ,tomato, lettuce, red onion & Swiss cheese ,homemade toasted bun, and served with French fries. Unlike most pork burger that tends to be a little too dry, this version was spot on.
For those who like everything in a single dish, the chicken (RM 25) or lamb leg (RM 28) pot plates will serve you well. The avian version comes with black olives, mushroom, and rosemary sauce, while the lamb leg braised in Guinness sauce and served with Sichuan pepper and onion. Both are pretty strong tasting dishes, and perhaps a little too strong if you don’t have a glass of cold beer to wash down with.
Chocolate and Ginger Ganache, Chocolate Bomb
As for dessert, Chef Andrea Alimenti prepared chocolate and ginger ganache as well as chocolate bomb for us during the review. Both were exquisite and we certainly enjoyed them. Your mileage may vary on this though, as the type of dessert at Midi 57 changes on a weekly basis.
a good selection of cocktails and wine
Midi 57 certainly strikes the right chords when it comes to balancing food, ambiance, and pricing. I still want more of those Parma ham!
Midi 57 Restaurant & Bar
57 Jalan Bangkung, Bukit Bandaraya
59100 Kuala Lumpur
GPS: 3.138232, 101.668810
Tel: 03-2095 1381
Hours: 11am-12am daily
Previously under the Jacob’s Creek portfolio, St. Hugo Wine now stepped out from the shadow and stake its claim as a stand-alone brand, we were invited to the coming-out party held at Las Carretas, USJ.
During the event, we got to sample wines from St. Hugo as well as Jocob’s Creek and Wyndham Estate.
St. Hugo Wine at Las Carretas, USJ Taipan
Incidentally, I last went to Las Carretas at USJ a little more than 8 years ago. It was the first proper Mexican restaurant I’ve visited in Klang Valley, and I believe I actually had my first taste of margarita there.
I am glad that the restaurant still thrives, and now even spots a branch at Ampang.
Steve Meckiff, Global Wine Ambassador at Pernod Ricard Winemakers
Our night started out with a variety of appetizer, including mille feuille of tuna spread, baked tartlet of Emmental cheese, and cream puffs. The bite size snacks were good, especially when you had Jacob’s Creek Sparkling Chardonnay Pinot Noir to wash them down. I like the sparkly’s crisp finish and citrus flavour.
Steve Meckiff, the global wine ambassador at Pernod Ricard Winemakers, then told us about the story of St. Hugo wines, and how it rose to prominence for a brand that started in 1983, relatively young for this industry.
baked Norwegian salmon with George Wyndham Semillon Sauvignon Blanc 2012
Our first course was baked Norwegian salmon presented on a robust lemon butter sauce. The fish is paired with George Wyndham Semillon Sauvignon Blanc – 2012.
I’ve always like semillon sauvignon blanc, with semillon giving it that extra fruity taste that goes very well with fish or poultry. The pairing is definitely spot on and very easy to drink. The fish was expertly prepared and not overly baked either, almost as good as those prepared sous-vide.
crab meat chowder and a sorbet as palate cleanser
Next we had crab meat chowder with Jacob’s Creek Reserve Chardonnay 2012. The chowder simmered in root vegetable and thickened with Idaho potatoes with a hint of aged cherry. I’m not so sure about the cherry part but the chowder was most excellent, something that I can have for breakfast at least twice a week.
The chardonnay has attractive aroma that pairs well with the chowder.
slow cooked grass-fed Australian lamb rack, St Hugo Barossa Shiraz
Our main course was the slow cooked grass-fed Australian lamb rack, presented with on a ginger and thyme infused sauce that was so irresistible. We tried the St. Hugo Barossa Shiraz 2010 as well as the St. Hugo Connawarra Cabernet Sauvignon 2010 to go with the red meat.
I like the Shiraz with the slightly spicier note, while the Cabernet Sauvignon will suit those who enjoys elegant fruit characters, toasty oak and long, fine tannins. You can’t go wrong either way.
KY, Latha, Evelyn, Dennis, and Steve Meckiff
It was certainly a most enjoyable wine and dine session, thanks to the good people at Millennium Associates and Pernod Ricard for the invitation. You can find St. Hugo’s wine at major wine retailers.
No 29 USJ 10/1F
47620 Subang UEP
GPS: 3.047943, 101.583163
Tel: 03-5637 3058
Nook at Aloft KL is a pretty funky all-day dining restaurant that serves international and Asian cuisine.
The restaurant set up reminds me of those futuristic movies back in the 80s, little squarish pods that has a bench, chairs, and even come complete with artificial turf. Among the three Starwood hotels at KL Sentral area, this one is definitely the most hip.
Nook at Aloft, playful & hip
Earlier this month, together with a couple other reviewers, we were invited to sample the MIGF (Malaysian International Gourmet Festival) menu at Nook.
MIGF is about bringing the best out of the world class chefs who are already working at the restaurant (instead of one off “import” from overseas). It is about paying a little extra to get a more pleasant fine dining experience with quality ingredients and first class service.
At Nook, Chef Steven Seow flexes his creative mind and came up with this very interesting set of dishes. The festival runs throughout the entire October, 2013 (yes, this blog post is way late.)
smoked scallop umai sushi, duck confit, Villa Maria Chardonnay, NZ
The starting dish is smoked scallop umai sushi, duck confit with pomegranate and yogurt sphere. A two part dish that is served with the soya sauce on the little plastic drip thingy.
The sushi rice is coated with a fine layer of ebiko, and the scallop prepared with method inspired by umai (a traditional Sarawakian seafood preparation method, I had it over Mabul/Sipadan trip thanks to Irene). Duck confit with yogurt sphere provided a different texture and savoury taste, I particularly liked the bit of fried duck skin on top.
We had Villa Maria Chardonnay from New Zealand to start the dinner. Lovely pairing.
Sarawak lobster and ablone laksa, Leffe Blonde
Next up was the Sarawak lobster & abalone laksa with organic soba noodle. This was a dish unlike any I’ve tried, a sort of traditional hawker dish meet fine dining.
The soup is sourced all the way from Sarawak to ensure that it was authentic and just right. Lobster and abalone definitely provided a huge dose of luxury to this dish, and I thought the use of soba noodle was a clever touch to lighten up the dish a little bit too. Some of us asked for extra soup cos it was so delicious!
A glass of cold Leffe Blonde went well with this spicy dish.
p/s: the hawker version at Bangsar is one of my favourites.
wagyu beef cheek rendang, Madfish Chiraz, Australia
Continuing with the same philosophy, the next dish was Wagyu beef cheek rendang with farm vegetables, archar jelatah, and turmeric coconut rice.
Last I had something similar to this dish was the big lunch box at EEST, Westin back in 2009, and this definitely brought back the memory. The beef cheek was superb and as per Wagyu standard, super tender and flavourful. The turmeric coconut rice carries a nice and not overly strong fragrance, with two quails egg sitting on top of some sambal should you want to spice it up a bit.
Red goes well with beef, so we had Madfish Chiraz from Australia to wash down the meat.
Chef Steven Seow with the 8 treasure ice kacang
Concluding the dinner was another playful invention by Chef Steven Seow – the 8 treasure ice kacang. Basically shaved ice with 8 different ingredients such as lychee, blackberries, nangka, peanuts and so forth with 5 different syrup served on the side in syringes. Mix and match it the way you want and be responsible if you ruined your own dessert.
We had fun with this but my advice is to mix it up quick cos the ice tends to melt and create a hardened outer layer if you spend too much time taking photos.
me with Trixha & other food reviewers at Nook, Aloft KL
The menu is priced at RM 280+ per set for what you see here. The version without alcohol is RM 180+ per person, and for those with smaller stomach, you can go light for RM 160+, which exclude the wagyu dish but does come with a glass of Chardonnay. Every set comes with coffee or tea too.
I’d want to check out Nook’s normal menu too.
Aloft Kuala Lumpur Sentral
No 5, Jalan Stesen Sentral,
50470 Kuala Lumpur
GPS: 3.13295, 101.68619
Tel: 03 2723 1188
A dinner food review during this month of crazy traffic is certainly not something I particularly welcome, but when Mediteca asked for us to sample their new pork friendly menu, I couldn’t say no.
As it turned out, that was a wise decision. Also, traffic after 7:30 was so great we got to Mediteca at Fraser Place, Jalan Perak from PJ in only about 25 minutes.
Mediteca at Fraser Place, KL
Mediteca resides within Fraser Place Luxury Apartment, directly opposite Life Centre across Jalan Perak, just a stone’s throw away from Thai Club/Beach Club. Underground parking is available at reasonable rate.
The restaurant exudes a classy and warm ambiance, interior deco reminds me of movies settings in Europe. The restaurant is separated from the apartment’s common area with half see-thru partition, giving it a deceptively spacious interior. There’s also alfresco dining area for those who smokes, and a loft that I presume makes perfect venue for a private event.
bread with some shaved cheese to start the night
Explained by the passionate Chef owner Riccardo Ferrarotti, Mediteca set out of excite diners with a flair for true Southern European gastronomy. The menu includes tapas, starters, and mains using pork as ingredients. Music to my ears.
As with most European meals, we started out with some bread, accompanied by shaved cheese, which is always a good prelude to what is coming next.
stewed Spanish sausage with herbs;
fried & baked egg with spinach, pancetta and besciamelle sauce
We started out with Chorizo – Stewed Spanish Sausage with Herbs and Garlic (RM16), one of the many tapas with pork as the main ingredient on the new menu. The tomato based gravy thick and flavorful, and the chorizo definitely carry a strong porky taste that should please any pork lover.
Fried & Baked Egg with Spinach, Pancetta and Besciamelle Sauce (RM22) is something I haven’t ever tried before. A concoction that seems almost like a mixed between Chinese style spinach soup with a texture similar to steamed & fried egg. It was rather interesting though I find myself having to get used to it a little bit.
Jamon and Salami – serrano ham, salami, bread & cheese
Jamon and Salami (RM 88) was one of my favorite dishes. Prepared by the main man himself, Chef Riccardo slices the salami and smoked meat from the chiller, then hand picked cheese, fig marmalade, tomato chutney, balsamic baby onions and pickles to go with the meat. It was glorious combination and one that I miss most. I can have this everyday!
marinated veal carpaccio, stewed rice with pork, beef & lamb sauce
stewed rice with pork, beef, and lamb sauce
While less sophisticated than the salami dish, Veal Carpaccio (RM38) was another dish that I really liked as well. The thinly sliced veal isn’t too different from high grade tuna or beef in texture, but has a very notificable difference in taste due the type of meat itself and the marinate (chamomile and juniper). Coupled with grilled artichokes and cheese, it was a very enjoyable dish.
Stewed rice with Pork, Beef and Lamb Sauce (RM30) was not entirely different from risotto. This Croatian dish packs quite a punch thanks to the three different meat presence.
Potato and Mushroom Gateau with poached egg, onion jam and bacon
For those who loves bacon, the Potato and Mushroom Gateau with poached egg, onion jam and bacon (RM28) is a must order. The bacon was crispy, the egg poached perfectly, and the bed of potato and mushroom gateau perfect as a compliment to the two contrasting main ingredients. Bacon oil and flowing egg yolk is a match made in gastronomy heaven.
pork ribs with “salsa verde” & potatoes
For those who are tired of those overly strong tasting pork ribs, here’s a version that might fit your bill. The Iberico Pork Ribs with Salsa Verde & Potatoes (RM78) is quite a bit lighter and carries a hint of citrus influenced flavor. I find myself somewhat partial to this dish, but those who like it light would probably enjoy this more than me.
dinner is never complete with desserts
We tried two different desserts to end the meal, Creme Caramel that was tastefully served in a sardin can, and the Chocolate Gateau, a mixed of 70% chocolate with 30% cream. Choose the former if you want something refreshing, and the gateau if you like it rich and chocolatey. Both would not disappoint.
Lot 163, Fraser Place
50450 Kuala Lumpur
GPS: 3.15427, 101.70891
Tel: 03-2181 2426
Hours: Mondays-Saturdays, 11.30am till late night, closed on Sundays
One of the trickiest issues pertaining opening a restaurant must be choosing a name for it. At The Steakhouse at Changkat Bukit Bintang, they took the easy way out and gave it the most straight forward name there is.
Fortunately, making up for what is lacking in the name, The Steakhouse manages to express pretty good creativity in the dishes we sampled last week over a food review session. We were left with a rather positive note.
The Steakhouse at The Whisky Bar, Changkat Bukit Bintang
The Steakhouse is located at perhaps the busiest street at night in KL that is Changkat Bukit Bintang. With a capacity of 40 pax, the restaurant is tastefully decorated and provide good privacy for discrete couple dining while able to accommodate slightly larger groups as well.
Service is swift with knowledgeable staffs, and I really like the ambiance there. Of course, we were on an invited food review, so your mileage might vary in this aspect.
Anyway, lets get on with the food!
deluxe chilled seafood mountain – lobster, oyster, tiger prawns, tuna sashimi
The session started off with a bang. The Deluxe Chilled Seafood Mountain (RM 158) is a pretty impressive dish, recommended for 2 pax sharing (I think you can easily share this with 4 pax), this big bowl of gastronomic dream comes with half lobster (Maine), tiger prawns, fresh oyters, and tuna sashimi. The seafood were fresh and the lobster especially delicious. Three types of condiments came with it, but they’re plenty good enough to consume as is.
beef carpaccio, shrimp cocktail, air dried Spanish beef ham
Following the seafood mountain, we have a host of other appetizers, most of which make excellent beer/wine/whisky companion. We had some red wine to go with these.
Beef carpaccio (RM 32) came with capers and thin slices of parmesan cheese, the taste reminds me of good quality tuna, and the portion is ample to go around.
Shrimp cocktail (RM 28) came with three very good size tiger prawns. I must say that perhaps the oversized prawns dictates that they be cooked more thoroughly, and thus the texture was a bit tougher than what I expected. I probably prefer it to be smaller.
Air dried Spanish beef ham (RM 38) had me fooled, for a moment I thought it was my beloved Parma ham with rock melon. Excellent pork free substitute, those who never try Parma ham due to preference or religion restriction must order this dish.
pan fried duck foie gras, escargot
Pan fried duck foie gras (RM 42) was executed with perfection, while not from the (often higher quality) goose, I really find no fault in this dish. Ciki agrees.
Escargot (RM 32) comes in half a dozen per portion and baked with garlic herb butter. Those who sampled find it commendable.
caesar salad with duck breast, scottish smoked salmon, baked portobello mushroom, lobster claw
Caesar salad (RM 26) here is a slightly more luxury affair than usual with the addition of smoked duck breast. The addition of meat really brings out the flavor of this otherwise rather plain salad.
Scottish smoked salmon (RM 32) isn’t any different from what you usually get from Japanese restaurants, though I find myself looking for wasabi and soya sauce, which is logically absent from a place like this.
I absolutely love the huge portobello mushroom (RM 26), baked with spinach and seafood. What I really want is someone to start making portobello burger with one single massive mushroom as the patty like what I had back in Cincinnati yonks ago, instead of the common version here with many tiny mushrooms.
mashed, chips, and sauteed potatoes
Steak comes with a choice of potato on the side. At Steakhouse KL, the choice is between mash, fries, and sauteed potato. Pick either and you won’t be disappointed, but if you chose the fries, you’re going to wonder if this was the recipe McDonald’s had when you are a little kid, they’re fantastic!
chilled & aged Black Angus rib-eye, tenderloin, and striploin, medium rare
And finally, after all sampling almost all the appetizers on the menu, we moved to the beef. Steakhouse serves chilled & aged Black Angus, and chilled Australian grain fed beef. The cuts available are medallion, tenderloin, rib-eye, striploin, and T-bone (only the latter). These are priced from RM 68 (grain fed striploin) to RM 108 (750g of grain fed T-bone).
We sampled tenderloin, rib-eye, and either striploin or medallion. The meat were perfectly prepared and properly rested before being served. It was juicy and full of flavor. I had quite a bit despite stomach being rather filled with the appetizers.
For those who likes their beef with sauce, there’s black pepper, red wine, mushroom, bearnaise, and BBQ sauce to go with. On top of that, there are also five different types of sea salt to season your steak with.
classic Italian tiramisu, baked cheese cake, ice cream, cheese platter
By the time we finished the beef, I was stuffed, but of course, the girls always have a different stomach for desserts, so our hosts brought us some.
Classic tiramisu looked messy but passed the taste test with flying colors. Baked cheese cake is suitably rich. Ice cream came in tall cocktail glasses with at least 5 variations to choose from. There’s also a decent cheese platter for those who insist on another product from cow.
chocolate fondue at the Steakhouse KL
Last but not least, there’s also more than decent chocolate fondue for that touch of romanticism, perfect for those who brought a lady who they want to impress. Reminds me of that time when I did the same at KLCC, sadly that place is defunct.
we certainly had a great time at the Steakhouse
We went away rather impressed at this outlet in Changkat. Competition at this street is always tough, but I believe the food here speaks for itself and believe that it’ll be one of the longer serving tenant here.
The Steakhouse KL
No.48, Changkat Bukit Bintang,
50200 Kuala Lumpur
GPS: 3.14748, 101.70822
Tel: 03-2143 2268
Hours: 5pm to 11pm daily