Malaysian Food Blog, Travel, Diving & More

Tag / fine dining

One of my main aim going into the Bangkok trip was to taste some of the weird and wonderful foods the land of smile has to offer, something that is very difficult or impossible to get from Malaysia. This of course, would be the infamous deep fried worms, insects, and alike.

Deep Fried Worms, Insects and Frogs
for a few ringgit, we got all these wonderful snacks

I was expecting fried insect stalls to be on every street corners. In actual fact, they are not very common. We weren’t able to locate anyone selling this for the first couple days of our stay. It was only on the 3rd night at Bangkok that Terence managed to buy a plastic bag full these weird and wonderful food from the streets near Pantip Mall (the one that is famous for selling Amulets, not the IT mall with the same name). Myself and Dree were overjoyed!

Deep Fried Worms, Insects and Frogs
McBugs, McFrogs, and Worm Fries

Inside the goody bag there were worms, crickets, grasshoppers, dragonflies, praying mantis, and of course, those little fried frogs in whole. Not knowing exactly how to start, we first arranged them into McBugs, McFrogs, and Worm Fries combo meal. A couple minutes staring at these creatures, we decided to bite the bullet bugs and go straight to it to get the maximum taste instead.

Deep Fried Worms, Insects and Frogs
having a feast!

I attacked the worms first. I don’t know if they were just worms or some insect larvae, but the slightly yellowish exterior sure looked a lot more inviting than the dark brown insects laying next to them. As it turns out, the worms were actually pretty good, slightly crunchy and tastes a lot better than the bee’s pupae I had in Vietnam. They were seasoned with salt and some spices, I believe.

Deep Fried Worms, Insects and Frogs
my god, we were so proud of ourselves!

Next in line were all the different types of bugs. It was a bit weird chewing down grasshoppers, crickets, and so forth, but actually they too tasted quite ok, very crunchy and tasted a bit like having deep fried small prawns with shells on. Again, it was a little salty and slightly spicy. The different bugs basically tasted the same except but with slightly different textures, you can make out the long arms of praying mantis and the grasshopper’s legs in your mouth, neat.

Deep Fried Worms, Insects and Frogs
naturally we finished the whole serving

The more difficult part of the snack attack session though, were the frogs. Unlike the familiar big fat frogs served in Malaysia, these are tiny frogs the size of fifty sen coins. They come with everything intact except for innards, so you get the whole head, the eyes staring at you, the legs, spines and all.

We threw it into our mouths and start chewing off, amazingly there were actually pretty tasty! Crunchy with slight taste of meat, it goes well with the seasoning and not too salty like the bugs. Once you get over the fact that you have to chew the entire head, it was all good!

Of course, we finished the entire serving and like little kids we just finished their vegetables, we were proud. If you’re going to Thailand, this is a must-have!

To commemorate my last day of work at KL and the hot chick’s vacation back to Malaysia. I decided that we should have a nice dinner at more exclusive place, a fine dining experience that is worthy of the occasion. It wasn’t difficult to choose Cilantro at Micasa Hotel, consistently voted as one of the best restaurants in KL. So I made the reservation last Tuesday and we headed downtown last Saturday night.

Truffle butter, Cilantro Restaurant at Micasa Hotel
nice ambiance, truffle butter and the tiger prawn with fish roe

Micasa Hotel is not exactly easy to find, I would have been unfashionably late if I didn’t have trusted N95‘s GPS navigation system guiding me to the restaurant. The somewhat hidden location gives an exclusive feel to the restaurant, the ambiance is very nice with the minimalistic deco, a Zen like environment.

Our waiter was very good, giving us the specials of the day and explaining the dishes in a professional manner. I ordered the dishes based on suggestions by Kelvin (who probably spent a small fortune dining there over the years). While waiting for our first dish to be served, we had some bread with the truffle butter. We were also served the excellent tiger prawn with fish roe, complimentary from the chef.

Appetizer, foie gras unagi, wagyu tartare, Cilantro Restaurant at Micasa Hotel
wagyu tartar (raw beef) and foie gras unagi

For starters, we had the Wagyu Tartare and Foie Gras Unagi. The wagyu tartare came with anchovy toast, egg mollet and Aioli sauce. Having been missing the raw beef sashimi I had in Tokyo, I just had to order this dish. The aioli sauce goes very well with the raw beef and egg, and the contrasting texture provided by the toast makes this dish such a delight to chew down.

The Foie Gras Unagi was very rich. Two generous slab of lightly cooked foie gras sandwiched between the grilled eel gives a very oily and rich texture that is best had with the accompanying salad. This dish is perfect for someone who loves fatty taste (in a good way).

Main dish, wasabi wagyu, foie gras duck, Cilantro Restaurant at Micasa Hotel
wagyu with wasabi crust and duck breast with foie gras

For our main dish, I had the foie gras with duck breast while the hot chick had wagyu beef with wasabi crust. I had been missing foie gras since the Zipangu experience more than 2 months ago, so a generous slab of foie gras was not to be missed. The duck breast was really great, so succulent and tender. I had never imagined duck meat to taste as good as this, coupled with the foie gras and a piece of radish and some vegetable for contrasting texture and character, it was just perfect.

The wagyu beef with wasabi crust was served with some seared mushrooms. I had a taste and thought it was excellent as well, the beef so tender you could cut it just using the spoon. The crust gave it a more sophisticated taste. The mushrooms were equally as good. However, I suggest against choosing the combination of Foie Gras Unagi and the Wagyu as the combination can be a little too rich.

Dessert, chocolate cupcake and earl grey ice cream, Cilantro Restaurant at Micasa Hotel
chocolate cupcake with earl grey ice cream

After the very satisfying main course, we ordered the chocolate cupcake with earl grey ice cream to share. If the appetizers and main dishes were excellent, the dessert was really out of this world. The chocolate cupcake has a molten core and the taste was just so good it was beyond words. Having the hot chocolate flows in your mouth while chewing some berries was just heaven on earth. The earl grey ice cream was quite unique though not too different from the green tea ice cream I had at Zipangu, it was very good.

The appetizers and main dishes were priced at around RM58 to RM68 while the dessert at RM32. With drinks, the associated tax and service charge, the dinner came to around RM361. Though it isn’t something I can afford on a regular basis, the experience was worth every cent.

Map to Micasa Hotel, Kuala Lumpur
Cilantro Restaurant at Micasa Hotel

By the way, Cilantro is closing at the end of the year as Micasa is geared for a year long renovation. They are set to open an outlet at Midvalley Gardens with the same chef, though there will be changes in the menu. There are only 3 weeks left if you are to have the Cilantro experience.

Micasa Hotel Apartments
368B Jalan Tun Razak,
Kuala Lumpur 50400

GPS: 3.156874, 101.722530
Tel: 03-2161 8833