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Malaysian Food Blog, Travel, Diving & More

Category / Bangsar

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
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
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
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, 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
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
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
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!

location map of Midi 57

Address:
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

 

Le Midi is a name that I’ve came across for quite sometime, and it was a privilege to finally be invited for a food tasting session in conjunction with the arrival of Chef Andrea Alimenti, who has some 30 years of culinary experience since graduating from Aurelio Saffi Florence Hotel School in 1983.

Chef Andrea Alimenti is a multiple Michelin star chef, with his first coming at the tender age of 20, then at age 30 he left Florence to open his own restaurant with some partners (the renowned Aquamatta in Capolona) for 15 years… which also received a Michelin star. It is not common that we have the opportunity to sample creations from a chef with such pedigree, we felt very honored.

Le Midi at Bangsar Shopping Center, with live nautilus
Le Midi at Bangsar Shopping Center, with live nautilus

The restaurant is located on 3rd floor in the East wing of Bangsar Shopping Centre, the interior oozes a sense of mystic and class, with a couple nautilus in a round aquarium at the centre of the dining hall. This was actually the first time I witness these pelagic marine mollusks outside Aquaria, way cool.

Anyway, we’re here for the food, and you can’t order the nautilus.

eggplant nest with truffle egg yolk and parmesan cheese
eggplant nest with truffle egg yolk and parmesan cheese

Out first dish was eggplant nest with truffle egg yolk and parmesan cheese. A dish with deceptively simple base ingredient – poached egg and eggplant, manage wow us with it’s wonderful combination of texture and taste. The eggplant fried to a texture not unlike bacon, the egg poached perfectly, and shaved parmesan with truffle gives it that touch of complexity. I was impressed.

mozzarella ravioli in tomato consommé
mozzarella ravioli in tomato consommé

Next up was mozzarella ravioli in tomato consommé, a classic Italian dish with a well balanced taste of acidity from tomato consommé countering the stronger mozzarella cheese within the ravioli.

A glass of Secret de Berticot Sauvignon Blanc proved to be a worthy companion for the above two dishes.

homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds
homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds

Next we had homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds. A type of pasta popular in Emilia-Romagna, a region in Italy.

While we love the soft smooth texture of the pasta, I thought the salmon cream was a little too mild, but nothing a dash of sea salt won’t help. We also had Secret Berticot Rosé to go along with the pasta. Though the Rosé was a decent pairing with pasta, we felt that the Savignon Blanc was actually suited for this occasion.

seabass with fine herb crust on spinach bed
seabass with fine herb crust on spinach bed

Next up – seabass with fine herb crust on spinach bed. Seabass, or barramundi, is quite a popular fish in local cuisine, but I’ve never had it prepare this way before. The crust gives it a crispy herbal taste while leaving the texture of the fish still tender and moist. The spinach did a fine job as a side kick, and we had more white wine to go with this.

It was already a rather good night at this point.

tenderloin in old Madeira sauce with foie gras and fig
tenderloin in old Madeira sauce with foie gras and fig

Then came my favorite dish of the night, tenderloin in old Madeira sauce with foie gras and fig.

When it comes to beef, I’m usually one who likes to have it as is. Be it ribeye, NY strip, tenderloin, of Black Angus, Wagyu, you name it. I like to have it medium rare with nothing on it.

On this occasion though, I was proven wrong. The Madeira sauce and fig really enhanced the taste of the already excellent beef. The foie gras, of course, managed to kick it up a notch. Give me this any day and I’ll be the happiest man.

Red meat deserves some red wine to go with, so we had a glass of Château Pouroutou red to go with (I believe it was merlot). Perfect.

dessert galore!
dessert galore!

As usual, by the time we were well full, dessert is served. Not one, but five creations from the good chef. I took a bite from all of them and wished that I had a bigger stomach to properly devour them. They are:

  • Millefoglie with Chantilly cream and caramel
  • Vanilla panacotta and strawberry coulis
  • Chocolate fondente and mini chocolate cup
  • Chocolate tender heart with Amarena cherry parfait
  • Orange cheesecake and chocolate drawing

KY, Haze, Mei & Josen, Melissa, Kelly, Chengyi, Chef Andrea Alimenti
KY, Haze, Mei & Josen, Melissa, Kelly, Chengyi, Chef Andrea Alimenti

It was a great dinner with even better company, thank you Melissa for being a generous and wonderful host. We will be back to Le Midi.

map to Bangsar Shopping Center

Address:
Le Midi Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,

285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur

GPS: 3.142808,101.667448
Tel:  03-2094 1318

Paradise Group, originally started in Singapore, has been making inroads to the local Chinese restaurant scene as a worthy competitor to the likes of Dragon-i and Din Tai Fung. Definitely a good thing if you ask me.

Last week, I had the chance to sample their Hakka Poon Choi (盆菜), a limited-time CNY special at Paradise Dynasty, Bangsar Village II. The session was organized by HungryGoWhere Malaysia.

Paradise Dynasty at Bangsar Village 2
Paradise Dynasty at Bangsar Village 2

My previous experience with Paradise group was at Paradise Inn, Sunway Pyramid. While Paradise Inn serves some of the best double boiled soup, classic tea, and desserts along side Chinese dishes, Paradise Dynasty concentrates on northern and southern Chinese cuisine with an innovative touch. There are dishes you find in one but not the other, though there are certainly many that overlaps.

The kitchen is only separated by a few pane of glasses from the public, where you can observe the crafty chefs preparing xiao long bao (小龙包).

modern interpretation of xiao long bao, hot and sour soup
modern interpretation of xiao long bao, hot and sour soup

We started the night with their signature 8-flavor xiao long bao (RM 24++). They come in multitude of colors with each consisting different ingredients in them.

  • original (translucent white)
  • foie gras (orange)
  • black truffle (black)
  • crab roe (light orange)
  • cheese (yellow)
  • ginseng (green)
  • minced garlic (grey)
  • Szechuan (pink)

I tried the black truffle, foie gras, and ginseng variety and found them to be pretty unique and rather well made. While the foie gras/truffle tastes weren’t particularly strong, you can still tell what they are even if eating with your eyes closed. A little gimmicky, yes, but one that works for me.

The hot and soup soup was thick and quite flavorful, though I’d prefer it to be slightly more spicy. I’m glad that this soup that was impossible to find just a few years ago is now quite common in Malaysia, it was one of the dishes I missed from US.

Hakka poon choi, this is what we're here for
Hakka poon choi, this is what we’re here for

Then came the poon choi, (RM 388++ for 4-6 pax, RM 688++ for 8-10 pax) and what a handsome dish it was. The dish is served in a clay pot to retain heat, and we were explained that since the dish comes with thick abalone broth, having a heat source underneath the pot would burn the dish, which isn’t going to be a good thing.

how many ingredients can you spot here? there are 16 in total
how many ingredients can you spot here? there are 16 in total

There were 16 different ingredients in all, including abalone, goose feet, fish maw, sea cucumber, fresh scallop, prawns, dried oysters, mushroom, brocolli, and more.

We really enjoyed the dish, and my only minor complain was that the goose feet could perhaps be made just a bit softer, but I finished it nonetheless, it was positively wholesome.

By the way, they are also available for take-away.

crab meat with egg white, crystal prawn with salted egg, spicy chicken with dried chili
crab meat with egg white, crystal prawn with salted egg, spicy chicken with dried chili

We also tried their crab meat with egg white and yolk, a pretty unique dish that is made from egg white, yolk, and some seafood but without any crab. However, it ends up tasting a bit like crab meat, which is rather interesting. As explained by the PR person, this dish was invented because the empress wanted to have crab but it was not in season, hence the chefs came up with this to avoid a head/neck separation incident. I don’t know how true is this but it does make a good story.

The other two dishes we sampled were crystal prawn with salted egg that was good enough to eat with shells and all, and a spicy chicken with dried chili dish (辣子鸡) that I can’t seem to stop putting in my mouth (only I wish there was beer).

KY & May Ying, with HungryGoWhere users and more
KY & May Ying, with HungryGoWhere users and more

map to Bangsar Village 2

Address:
Paradise Dynasty
Lot 2F-17, Level 2
Bangsar Village 2
Bangsar, Kuala Lumpur
GPS: 3.13071, 101.67146
Tel03-2201 7022

Last weekend I was invited to a cooking class held by Panasonic Cooking Magic with Chef Michael Elfwing of Senses, KL Hilton. The session was joined by 5 winners from the Panasonic Cooking Magic Workshop Facebook Contest, and we were promised an evening of showcase and good food.

Chef Elfwing - Panasonic Cooking Magic Ambassador
Chef Elfwing – Panasonic Cooking Magic Ambassador

Chef Michael Elfwing is the Chef de Cuisine of Senses restaurant for the last 8 years and  contributed to the restaurant winning the prestigious 5-Star Diamond Awards as one of the Best Restaurants in the World and also the Hospitality Asia Award for Best Western Cuisine.

He is the Panasonic Cooking Magic ambassador, and Panasonic is also the main sponsors of MasterChef Malaysia.

Pinapple and Basil Bubbly - with Panasonic Juicer and Blender
Pineapple and Basil Bubbly – with Panasonic Juicer and Blender

First recipe of the evening was a simple Pineapple and Basil Bubbly.

Using Panasonic Blender & Juicer, extra the juice out of a fresh pineapple. Next, add 6-8 leaves of basil, 500 ml of ice cubes, 1/2 table spoon black pepper, and 300 ml sparkling water in the blender to mix it all up. And there you go, refreshing welcome drinks for half a dozen guests.

Sweet Corn & Basil Soup - using Panasonic Blender and Induction Cooker
Sweet Corn & Basil Soup – using Panasonic Blender and Induction Cooker

First hot dish to be prepared was the Sweet Corn & Basil Soup. The ingredients are as follow (for 6 servings):

  • 8 pc fresh sweet corn
  • 2 pieces leek, stem sliced into 5mm thick slices
  • 1 onion, chopped
  • 2 gloves garlic, chopped
  • 30 gram basil
  • 2 liter chicken stock
  • 50 ml olive oil
  • sea salt & white pepper
Methods:
  • Cut corn off the cob, then reserve the cobs
  • Heat olive oil and saute onion, leek, garlic, and corn kernels, cook for 2 minutes
  • Season with salt and pepper, then add chicken stock and corn cobs, pick all the leaves of the basil and keep aside, add basil stems to the soup
  • Simmer for 20 minutes, then let it cool down
  • Blend soup with 2/3 basil leaves, then strain and serve
The Panasonic Blender used in this case has a cover with opening in the middle, which was critical in allowing it to be used to blend hot ingredients (otherwise the top will blow off). A simple creamy soup without even using any cream, healthy and delicious.

Ratatouille with Panasonic Microwave Oven, Steamer, and Pressure Cooker
Ratatouille with Panasonic Microwave Oven, Steamer, and Pressure Cooker

The main dish was Ratatouille (just like the movie, I should try the recipe one of these days and then share it here) with a steamed French seabass on top.

This is a slightly more complicated recipe but can be prepared in just about half an hour or so with the help of Panasonic Microwave Oven and Pressure Cooker. The result was a beautiful dish that tasted as good as it looked. I enjoyed this very much.

The microwave oven – NN-SV30, is really impressive. You can use it  as a microwave, to grill, bake, and even steam. Who wants a dedicated oven that does nothing but baking?

Valrhona Guanaja Chocolate Fantasy - Panasonic Microwave Oven NN-SV30
Valrhona Guanaja Chocolate Fantasy – Panasonic Microwave Oven NN-SV30

For dessert, chef Michael prepared Valrhona Guanaja Chocolate Fantasy with Passion Fruit Parfait. The chocolate fantasy is made like a pudding and can be frozen uncooked and only defrosted and baked when needed. Check out the melted chocolate core, isn’t it enticing?

Chef Michael got extra help in making ice cream
Chef Michael got extra help in making ice cream

Another recipe from Chef Michael that I want to share here is the Passion Fruit Parfait. Up till now I didn’t know that you could actually make this at home with nothing but a hand mixer and refrigerator.

Ingredients (for 12 portions):

  • 6 egg yolks
  • 100 gram sugar
  • 400 gram whipping cream
  • 6 egg whites
  • 100 gram fresh passion fruit pulp (you can use other fruits if different taste is desired)

Method:

  • Whip the cream to soft peaks using hand blender
  • Whisk the egg yolks and 50g sugar until white using a hand blender, add passion fruit pulp to the egg mix
  • Whisk the egg whites with 50g sugar until stiff peaks using a hand blender
  • Fold the cream into egg yolk mix, and fold in the egg white last
  • Pour in a mould and freeze overnight

Valrhona Guanaja Chocolate Fantasy
Valrhona Guanaja Chocolate Fantasy

The parfait is best eaten within a few days since no artificial ingredients or preservatives is used, and they sure tasted delightful especially with the chocolate fantasy. Home made ice cream with melt in your mouth chocolate pudding sounds good to you?

KY with some of the stars of the show, chef Michael Elfwing and Panasonic kitchen appliances
KY with some of the stars of the show, chef Michael Elfwing and Panasonic kitchen appliances

After the cooking demonstration, we were treated dinner with the above dishes. It was a wonderful night and one that actually made me think about upgrading to the Panasonic Microwave Oven or maybe the Panasonic electric Pressure Cooker.

I do cook on a semi-regular basis and can really see the benefit of having good quality and safe to operate kitchen appliances. For example, my old school gas powered pressure cooker always have the risk of blowing up, but you can use this Panasonic unit in a set-and-forget way, and it even doubles as a slow cooker as well.

Overall it was a lovely evening. We not only got to have a great dinner, but I took home a few recipes to try as well, thank you Panasonic & Chef Michael!

Favola at Le Meridien KL is pretty synonymous with fine Italian dining, but what’s little known is the fact that they do serve dishes that are not pizza, pasta, or risotto. On the latest visit to one of our favourite Italian restaurants, we tried their beef and lobster instead.

We were told by our hosts to pick our main dishes and soup, while appetizers will be taken care of. I found out that I certainly wasn’t the only person who always over order.

bread to start, creamy mozzarella w beef bacon, buffalo mozzarella cheese
bread to start, creamy mozzarella w beef bacon, buffalo mozzarella cheese

As usual, we were served with some lovely breads to much on while pondering what to pick for dinner. I had to constantly remind myself not to have too much of these whenever I’m at Favola, they were yummy with just a touch of olive oil and balsamic vinegar.

Soft creamy mozzarella, shaved truffle, extra virgin olive oil, pine nuts and beef bacon was the description for Burratina (RM 40) was refreshing, and the crispy beef bacon gave the dish an added dimension.

For cheese lovers, you’ll love Caprese (RM 35), how does marinated trio of tomatoes, buffalo mozzarella cheese, fresh basil and balsamic emulsion sounds like? It tasted as good as it sounds, I can use some buffalo mozzarella cheese right now, not overly cheesy, yet soft and creamy. A small pack can be had at Jaya Grocer for about RM 30.

deep fried breaded mozzarella cheese, grilled jumbo asparagus with poached egg, mushroom soup
deep fried breaded mozzarella, grilled jumbo asparagus w poached egg, mushroom soup

Fritti Mozzarella  (RM 40) has a different take in mozzarella preparation, two generous slabs of buffalo mozzarellas breaded and deep-fried, then served with sautéed mushroom and avocado purée. Crispy on the outside, creamy on the inside, the skill of the chef is exhibited here by not over cooking the cheese, while still giving the skin that crispy texture.

The most beautiful appetizer of the day was Asparagi alla Griglia (RM 45). Grilled giant asparagus, poached egg, crispy bresaola, brown butter and parmigiano.  This was both beautiful and delicious.

cream of clams, sausage, vegetable in golden pastry; lobster dumpling in clear broth with spinach
cream of clams, sausage, vege in golden pastry; lobster dumpling in clear broth w spinach

For soup, I picked Brodo di Spinaci (RM 35), clear chicken broth with fresh spinach, with lobster dumpling and grated Parmesan. The soup was light, but I felt that the dumpling did not have enough lobster flavour to it. This was the least filling soup I think, a good thing in this case.

Haze had Zuppa di Vongola(RM 40). You could call it an Italian clam chowder, officially it’s cream of clams, Italian sausage, vegetable sofrito and green peas in golden pastries, and you gotta have a big stomach for this. The broth is creamy and quite filling, and tasted pretty good, the only minor qualm was that we wish  they’d be more clams.

Zuppa di Fungi Calabrese(RM 35), or assorted mushrooms cooked in milk with garlic rustic bread and Swiss cheese, is always a favourite among diners at Favola. The mushroom soup is one of the best I’ve ever tried, rich but not overly creamy, and absolutely fantastic.

black angus ribeye and grilled angus t-bone steak
black angus ribeye and grilled angus t-bone steak

OK, now we finally get to the main dishes.

There were two beef dishes on the menu and we tried both of them. Haze and I ordered the grilled Angus T-bone steak (RM 150) with Caesar salad and smoky pimiento butter, while Josen asked for the black Angus ribeye Fiorentina (RM 135) with grilled lemon halves and balsamic vinegar.

The beef were very good, I had mine medium rare, and Haze asked for hers to be served “blue” – which was rarer than rare. While these weren’t quite the standard of Prime (nor the same type of beef), they held their own very well and did not disappoint at all. At this price point, the beef were quite a bit cheaper as well.

ciki and her full baked boston lobster
ciki and her full baked boston lobster

While we enjoyed our beef, ciki went the other direction and picked the baked Boston lobster (RM 230 full, RM 120 half) that came with spice tomatoes and lemon chermoula with buffalo mozzarella. She was kind enough to share the seafood with us and I’m happy to report that it was indeed excellent.

You can have Maine lobsters for a tad cheaper at Lobsterman, SS2, but of course there won’t be buffalo mozzarella, attentive servers, or ambiance anywhere near the standard of Favola.

risotto with pan seared sea scallops, home made pasta
risotto with pan seared sea scallops, home made pasta with prawns, chili, garlic, parsley

For those who favours traditional Italian food, Risotto con Cappesante (RM 65) comes with pan-fried sea scallops on leeks, lemon zest, chili and basil; or you could perhaps choose pasta in the form of Gamberetti ai Pinoli (RM 45) with prawns, chili, garlic, parsley, pine nuts and mushroom in extra virgin olive oil. In either case, I’m quite sure you won’t leave in disappointment.

The menu with price can be found at http://discoverlemeridien.com/menus/

Thank you Janice & Damian for the invitation.

Address:
Favola
2 Jalan Stesen Sentral,
Kuala Lumpur 50470

GPS: 3.135631,101.686476
Tel: 03-2263 7753

Favola