Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Tag / lobster

A good restaurant to a resort is like a good sound system to a cinema. While not always the centrepiece of the overall experience, good in-house restaurants often enhance the overall experience during a stay.

For The Datai Langkawi, there are four different on-location restaurants within the confine of the luxury five class establishment – The Beach Club, Gulai House, The Dining Room, and The Thai Pavilion.

All four restaurants offer quality food, making travelling out of the resort for food unnecessary. This is especially important for The Datai since the location of the resort is quite far away from Kuah, Langkawi’s main town.

The Beach Club, by the second pool
The Beach Club, by the second pool and beach

Our first meal at The Datai was at The Beach Club, appropriately located by the beach and the second swimming pool. On foot it’s about a 10-15 minutes’ scenic walk from the main entrance of the hotel, free buggy service’s available as well.

The Beach Club is a strictly open air restaurant, with most tables and comfortable huge chairs under the roof, with some outside if you prefer a little bit of sun.

pizza, surf & turf, bruschetta with mozzarella, wat tan hor, ice cream
pizza, surf & turf, bruschetta with mozzarella, wat tan hor, ice cream

The menu comprises the best from East and West. The four of us shared the following dishes:

  • bruschetta topped with buffalo mozzarella, tomato and olives. 46
  • langkawi prawn, lemongrass, mushroom, corinader, chili, lime pizza. 65
  • surf & turf, black angus strip loin with tiger prawn, vegetable medley, barbeque sauce. 87
  • wat tan hor with king prawns and seafood (chef’s special)
  • stir fry chicken with thai basil. 56
  • home made ice cream. 14

The western affairs were well executed, with the thin crust pizza particularly delicious. Wat tan hor too were surprisingly tasty, benefiting from the fresh seafood in the list of ingredients.

The Dining Room serves lunch and dinner.

The Gulai House, premier restaurant of The Datai Langkawi
The Gulai House, premier restaurant of The Datai Langkawi

The premier restaurant at The Datai Langkawi is Gulai House.

Many luxury five star resorts in Malaysia have premier restaurants serving foreign cuisines such as French, Japanese, Cantonese, Italian, and so forth. So I was more than happy to see that Datai took the initiative to make Malaysia proud by serving something closer to home. A great way to introduce our local cuisine to many visitors from all around the world.

mango salad, sup ayam, soft shell crab, aloo gobi, grilled cuttle fish
mango salad, sup ayam, soft shell crab, aloo gobi, grilled cuttle fish

The Gulai House is located not far from the Beach Club and best accessed via a buggy. The restaurant has both indoor as well as alfresco dining area, the latter provides great ambiance only unless it’s rainy heavily or if it’s a particularly hot night. Gulai House is only open for dinner.

Our dinner was determined by the chef, a degustation affair if you like. Our menu was written on a piece of huge dried leaf picked from the forest, a unique approach to personalization and one that is tastefully done.

tiger prawns, grilled garupa, lobster, skewered boneless chicken, prata, kuih
tiger prawns, grilled garupa, lobster, skewered boneless chicken, prata, kuih

We had mango salad, sup ayam (chicken soup), deep fried soft shell crab, aloo gobi (cauliflower & potato with spices), grilled cuttle fish, grilled tiger prawns, grilled fish, skewered boneless chicken, prata bread, nasi briyani (rice), and even lobster that’s prepared with both grilling and frying techniques.

It was an absolute feast and we stuffed ourselves silly. Food was authentic with ingredients of quality, very hard to find any fault.

Prices is seasonal and depends on weight of ingredients. As with every facet of Datai, it is with a bit of a premium, but you do get what you pay for, including excellent service.

champagne breakfast at The Dining Room
champagne breakfast at The Dining Room

Breakfast is usually served at The Dining Room, located by the main swimming pool, just below the resort reception.

Much like most international breakfasts, the menu changes a little bit everyday, but with the core items such as juices, the egg station, fruit & salad bar and such always presence.

I enjoyed the cold cuts, smoked salmon, and noodle soup. Of course, there’s also the free flowing champagne to jump start your day, everyday! The dining room also serves lunch and dinner.

classic Thai cuisine at The Thai Pavilion
classic Thai cuisine at The Pavilion

During our second and final night at The Datai, we had dinner at The Pavilion, which was also the location where we learned to cook tomyam and drunken prawn dishes.

For dinner, we had crispy soft shell crab with Thai chili oil, green curry chicken, seasonal vegetable with oyster sauce, deep fried snapper with chili and soya sauce, and of course, tomyam prawns. It was a spicy, strong tasting, and very satisfying, like a good Thai dinner is supposed to be.

We also concluded the meal with mango on sticky rice.

The Pavilion is open for dinner only.

I miss this resort already, when we can return?

Address:
The Datai Langkawi
Jalan Datai, Teluk Datai, 
07000 Langkawi, Kedah, Malaysia
Tel:+60 4-959 2500
Webwww.dataihotels.com
FBThe Datai Langkawi
Reservationreservationsdatailangkawi@dataihotels.com

A couple weeks ago I was invited to a lunch review at the new Grand Hyatt Kuala Lumpur. While I have been to the hotel previously for events, I had no idea how good looking the restaurant on the 38th floor was until this visit.

Grand Hyatt is located at KLCC, directly next to the KL Convention Center on Jalan Pinang. The lobby of the hotel is actually at the top floor (39th), and you get to marvel at the beautiful KL city view through those floor to ceiling glasses while waiting to check in. Marvellous concept, I was impressed.

Thirty8 at Grand Hyatt Kuala Lumpur, with 360 degree city view
Thirty8 at Grand Hyatt Kuala Lumpur, with 360 degree city view

Walking down a flight of stairs (or take the elevator if you would) from the lobby and there’s THIRTY8. THIRTY8 takes up the whole floor and consists of several open and interactive kitchens serving traditional Chinese cuisine, Western dishes, as well as Japanese fair and a bar.

With huge panel of glasses that span across two floors, THIRTY8 is flooded with natural sunlight. The ambiance was simply one of the bests I’ve ever dined in. If you want to impress someone, this should surely be in the short list.

the Chinese chef from Guangzhou
the Chinese chef from Guangzhou

Since there are actually several different open kitchens on the same floor, I like to think of THIRTY8 as several different restaurants without walls in between. The advantage is that you can order different cuisines and share the same table. It’s almost like a extremely high class food court if you will.

For our session, we sampled the Chinese set menu. There’s a minimum order of 2 pax. The sets are priced at RM 188, RM 208, and RM 238. We had the fortune of trying the RM 238 version.

radish in sweet soy sauce, pacific clam with kailan, jellyfish and fungus in vinegar
radish in sweet soy sauce, pacific clam with kailan, jellyfish and fungus in vinegar

The first there were cold dishes. Radish in sweet soy sauce is a little bit like pickle but a bit juicier and crunchy, a bit of an acquired taste but I like it.

Pacific clam with kailan was succulent and fresh tasting, I’ve had it prepared as sushi & wasabi, but it actually does go well with the kailan as well.

My favorite cold dish turned out to be jellyfish and fungus in vinegar. This dish carries a bit of a kick with bits of chilli in it, and I really liked the mixture of fungus and jellyfish prepared in a way that it is almost impossible to tell apart by their texture or taste, but half way between chewing you’ll notice the subtle differences and be rewarded by the intricacy of it.

crispy prawns with bread crumbs and garlic, double boiled chicken soup, fish maw, papaya & snow fungus
crispy prawns with bread crumbs and garlic,
double boiled chicken soup, fish maw, papaya & snow fungus

The last appetizer was crispy prawns with bread crumbs & garlic. It was fresh and I thought the chef balanced the breading and spiciness from dried chilli pretty well. The skin is almost like in between butter prawn & fish & chips. I liked it.

Soup was next, and it was a double boiled affair involving fish maw, papaya, and snow fungus. The soup was very very sweet but in a good way, I believe partly contributed by the addition of papaya. It was very good, and I really loved the whole chunk of fish maw in the bowl. It was boiled till very soft but yet retain it’s structural firmness, excellent.

braised whole abalone, mushroom, oyster sauce
braised whole abalone, mushroom, oyster sauce

Braised whole abalone was our first main dish. It was a simple pairing with broccoli and black mushroom in oyster sauce. The execution was very good, with abalone prepared to the perfect consistency that makes it very easy to manage. It was a good change of taste after the stronger tasting prawns.

braised boston lobster, scallops, vegetables
braised boston lobster, scallops, vegetables

Continuing our seafood affair was the braised Boston lobster with scallops and vegetable. These two are some of my favourite seafood ingredients and they did not disappoint. I was imagining the broth to be in the most luxurious wat tan hor ever, one that I’d be able to eat everyday.

steamed cod fish, black bean chili sauce; Chinese style salty glutinous dumplings
steamed cod fish, black bean chili sauce; Chinese style salty glutinous dumplings

Next up was steamed cod with black bean and chili sauce, and it was just perfect. Black cod is generally not easy to mess up, but also pretty difficult to prepare it that much different from every other kitchen. I like the version here with the condiments really enhancing the seafood very well.

Our last dish of the day was Chinese style salty glutinous dumpling, and well, to be honest, I think it was just weird. I’m used to dumpling being sweet with maybe black sesame fillings in ginger soup, but this one’s .. salty, and had chicken. As it turned out, this is the traditional dish in Guangdong Province to celebrate the Mid-Autumn Festival, as explained by the chef.

I’m guessing it’s one of those things you do just because it’s a tradition and maybe not necessarily because it tastes good. That or it’s an acquired taste.

baked and snow skin mooncake, KY & Joyce
baked and snow skin mooncake, KY & Joyce

After the set meal, we also sampled some of the mooncakes offered by THIRTY8. The mooncakes here are made in house as well, and while not overly fancy, they were of good quality. This post is a bit too late to talk about mooncakes now so I’ll just leave it at that.

If you want good food with a great view to match, THIRTY8 would fit the bill. I’ve yet to try other cuisines there but as far as Chinese cuisine goes, you won’t go wrong.

grand hyatt kuala lumpur map

Address:
THIRTY8
Grand Hyatt Kuala Lumpur
12 Jalan Pinang
50450 Kuala Lumpur
GPS: 3.15381, 101.71234
Tel: 03-2182 1234 ext. 2340

Being a fella from Penang, the name Bali Hai Seafood Restaurant isn’t foreign to me. The bright red signboard with a huge green lobster is a sight quite familiar to, having seen it at Gurney Drive on numerous occasions. It is also a bit of a go-to seafood restaurant for some of my extended family members.

Well, the good news is, Bali Hai is now in Klang Valley, and we went to sample their set dinner menu.

Bali Hai, now in Kota Damansara too
Bali Hai, now in Kota Damansara too

Bali  Hai is located at Sun Suria Avenue at Kota Damansara, a stone’s throw away from Sunway Giza Mall. There is ample parking right in front of the restaurant, and we only had to pay RM 1 per entrance during our visit. It was well worth it.

Most of the tables are situated at the center area at the huge semi-alfresco dining area, but there are also some air conditioned rooms for private parties. We were seated in one such room for the session, the room comes complete with a TV & karaoke system too.

The restaurant has an impressive wall of tanks housing a huge variety of live seafood for your picking. Boster lobster from US, rainbow lobster from Indonesia, geoduck from Canada, Alaskan king crab, oyster, tiger prawns, “soon hock”, giant grouper, and even exotics such as empurau fish. You can pick your spoil, aided by clearly written prices of each spices on the side of the tank so there’d be no surprises.

I must say that Bali Hai really do live up to their tag line of “If it swims we have it”.

Canadian geoduck and lobster sashimi and steamboat
Canadian geoduck and lobster sashimi and steamboat

On this session, we were treated to their RM 1388 set menu which comes with 9 dishes (including dessert) for 10 pax.

Our first dish was the Steamboat Canadian Geoduck and Lobster, which were actually served raw on crushed ice with a clay pot of superior soup , tofu, string mushroom, and vegetable.

I’m a big fan of sashimi and was glad that a side of wasabi and soya sauce was provided. The fresh rainbow lobster we had was fantastic, if you haven’t had lobsters before, having them raw is a great way to really taste the sweetness of lobster, distinctly different from that of crab or prawns. I’ve had the same style of geoduck from Pantai Seafood in PJ before, and the version is equally good.

Bali Hai Siam mini lobster in claypot
Bali Hai Siam mini lobster in claypot

After the great introductory dish, we had the Bali Hai Siam mini lobster (crayfish) in claypot. This dish has a kick, spicy and full of flavor, a welcoming change to heighten your palate after the more subtle lobster & geoduck dish. It’d go great with some steamed rice too I think. The curry has a tone of sourness to it which I really enjoyed.

deep fried thai style mackarel
deep fried thai style mackerel

Next up was the deep fried Thai style mackerel. A fish that is pretty common. The execution was good, with really crispy skin but soft, and not overcooked meat that only a high temperature fryer could achieve. The Thai style sauce in this dish is spicy and sweet, another change from the previous sourish taste.

dried shrimp with cili padi clam, beancurd with minced chicken, emperor vege
dried shrimp with cili padi clam, beancurd with minced chicken, emperor vege

Dried shrimp with cili padi clam is as advertised, a lot of small pieces of cili padi and tiny fragrant dried shrimps in it. I felt that the clams were perhaps slightly overcooked. That or because I’m half way in my invisalign treatment resulting in uneven bite at the moment, chewing was a bit difficult.

We also had some of the softest and tastiest beancurd in the beancurd with minced chicken dish. While traditionally paired with minced pork, this pork free version actually impressed us.

Emperor vegetable with deep fried lotus root and mushroom was our green of the day, and it never disappoint, which is why emperor vegetable is among the more expensive vegetable you can get from the market.

steamed salted kampung chicken, Japanese style seafood fried rice
steamed salted kampung chicken, Japanese style seafood fried rice

The lone meat dish in the set was the steamed salted kampung chicken with herbs. I love the fragrant broth, and the chicken was well flavored too. Anyone who likes kampung chicken would love this dish. As for me, I’m not a fan of kampung chicken so it was pretty neutral for me.

Our stomach stuffer at the end was the pretty unique Japanese style seafood fried rice. The blackish color you see in the fried rice is actually tiny pieces of dried seaweed. Add in tiny chunks of seafood & egg resulting in a cacophony of taste that I’ve never experienced before, it was pretty good.

The last dish on the RM 1388 set was a plate of mixed fruits, which was your typical blend of papaya, watermelon and so forth.

KY & Haze, Josen & Mei, sweet and sour lobster (not part of the set)
KY & Haze, Josen & Mei, sweet and sour lobster noodle (not part of the set)

Since it was also during their lobster promotion period, we got to sample another sweet and sour lobster noodle dish, which came with rainbow lobster drenched in sauce on top of yummy yee mee. I wish I can have this for breakfast, or lunch, or dinner actually. Was yummy!

If you’re looking for a proper seafood restaurant with plenty to choose from, Bali Hai should definitely be in your short list. From 13th Sep – 3rd Oct 2013, they also run the “buy one free ten” promotion. Buy a Boston/rainbow/Australian lobster and you get 10 free crayfish (mini lobster) for free.

bali hai kota damansara map

Address:
Bali Hai Seafood Kota Damansara
Suria Avenue, Persiaran Mahogani,
PJU 5, Kota Damansara,
47810 Petaling Jaya, Selangor
GPS: 3.1544, 101.5904
Tel: 016-461 2333

 

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 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
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
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, 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 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
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
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
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
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 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.

map to the Steakhouse KL

Address:
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

A couple weeks ago we were invited to have a food review session at KL Hilton’s Graze, the new restaurant that take over the spot previously held by Senses.

While Graze unmistakeably exudes the same class and standard fitting for the Hilton name, the restaurant is now a lot more approachable to common people with its unpretentious setting and more rational price tags.

Graze at Hilton, taking over Senses, chef Michael Elfwing
Graze at Hilton, taking over Senses, chef Michael Elfwing

Senses enjoyed a pretty successful tenure under Chef Michael Elfwing, but over the years it sort of evolved into a restaurant where most only go there for special occasions. The molecular gastronomy dishes were great, but the cost of ingredients often mean higher price tag on the menu.

At Graze, the menu comprises of classic Western dishes that emphasize on fresh ingredients and seasonal produce. Chicken liver parfait instead of foie gras and suddenly it’s RM 28 instead of some RM 60+. Dishes here are meant for sharing as well, and the atmosphere of a warm and casual group dinner is much encouraged. There is no need to play dress up either.

bread, calamari fritti, smooth chicken liver parfait
bread, calamari fritti, smooth chicken liver parfait

We sampled quite a selection of appetizers and main dishes for the session, and in the interest of readability I’m going to just list them here.

Calamari Fritti – flash fried squid (RM 28). Crispy on the outside while fresh and juicy inside, perfect with the accompanying mayo that is slightly tangy.  Goes well with wine, but I wished we had beer for this.

Smooth Chicken Liver Parfait (RM 28). Really the best chicken pate I tried, it’s called a parfait here thanks to the layer of fat surrounding the liver, served with caramelized apple jam and toasted baguette.

mimolette cheese souffle with raisins & pine nuts, pissaladiere tart with olives and anchovies
mimolette cheese soufflé with raisins & pine nuts, pissaladiere tart with olives and anchovies

Mimolette Cheese Soufflé with Raisins & Pine Nuts (RM 28). Melt in your mouth goodness. Gotta eat this within 5-10 minutes while it’s all puffed up and fluffy.

Pissaladiere Tart with Olives and Anchovies (RM 28). Very similar to pizzas except the absence of tomatoes in the list of ingredients. Great for sharing, and I like the fact that care is taken in the arrangement of raisins to ensure there’s one in every slice.

onion soup, petit baguette layered with gruyere cheese, goat cheese beignets with sweet millet & garden salad
onion soup, petit baguette layered with gruyere cheese,
goat’s cheese beignets with sweet millet & garden salad

Onion Soup, Petit Baguette layered with Gruyère Cheese (RM 18). One of the three choices of  soups at Graze, rich, creamy, and with the proper amount of cheese. Can’t find fault with this.

Goat’s Cheese Beignets with Sweet Millet & Garden Salad (RM 25) – The texture is almost not entirely unlike cream puff, but instead of cream this oozes out goat’s cheese instead. Very rich and packs a punch to the taste bud, the garden salad barely enough to neutralize those cheesy taste, I’m not complaining at all.

steak tartare with hand cut fries, onion jam, tasted sour dough bread
steak tartare with hand cut fries, onion jam, tasted sour dough bread

Steak Tartare with Hand Cut Fries, Onion Jam, Toasted Sour Dough Bread (RM42) – The priciest of all appetizers in the menu, but the portion’s really big enough to serve this as a main dish, or at least to be shared between 2-3 person. The dish was beautiful and the beef delicious, it was a shame I can’t have more of it due to all the other dishes yet to be tasted in this review.

roast chicken with garlic & thyme, prime rib steak
roast chicken with garlic & thyme, prime rib steak

After the 6 appetizers (that’s all of them available in the menu) and one soup, it was time to move onto the main dishes. Prices of rice & pastas are at RM 33, with other main courses from RM 38 onwards.

Roast Chicken with Garlic & Thyme, Ruby Roseval Potatoes & Button Mushrooms (RM 42). Half a chicken served on a beautiful pan, just about as unpretentious as it gets. The poultry looked good and tasted even better, remember to eat the garlic too!

Prime Rib Steak (350 gram, RM 188). The most expensive item on the entire menu, for the budget concious there are cheaper options of tenderloin (150g RM 64, 200g RM 74), T-bone steak (300g RM 98), NY cut Sirloin (160g RM 64, 220g RM 74). While it isn’t as fancy as Wagyu, the beef was prepared perfectly and tasted every bit a good prime rib steak should.  I like how bare it was as well, without any sauces that gets in the way of a piece of great tasting beef.

slow cooked dorper lamb shoulder, moussaka - baked lamb & aubergine
slow cooked dorper lamb shoulder, moussaka – baked lamb & aubergine

Slow Cooked Dorper Lamb Shoulder & Grilled Rack with Parsley Mashed Potatoes (RM 58). Tender, juicy, and I must say, quite a large portion of lamb shoulder as well. This dish should satisfy those who likes lamb, but isn’t exactly special in comparison with other dishes.

Moussaka – Baked Lamb & Aubergine (RM 38). One of the cheapest options in the menu, but certainly doesn’t lack any omph. It tasted a bit like lasagne without the pasta, and I find myself enjoying the combination of lamb and eggplant in this dish.

tortellini of potato & fontina with sauteed escargot & baby spinach, bouillabaisse, sea bream, snapper & lobster with toasted baguette & rouille, grilled snapper
tortellini of potato & fontina with sauteed escargot & baby spinach,
bouillabaisse, sea bream, snapper & lobster with toasted baguette & rouille,
grilled snapper, carper butter, haricot vert & la ratte potatoes

Tortellini of Potato & Fontina with sautéed Escargot & Baby Spinach (RM 33). Generous portions of escargot and those delicious tortellini of potato with Fontina cheese made for a great combination. If you like escargot for appetizer and pasta for main, this can substitute both and pass with flying colors.

Bouillabaisse, Sea Bream, Snapper & Lobster with Toasted Baguette & Rouille (RM 92). A traditional fish stew recipe from south-eastern France, this is one of the more luxurious main dish on the menu, and that is probably due to the addition of lobster in the list of ingredients. Definitely delicious.

Grilled Snapper, Caper Butter, Haricot Vert & La Ratte Potatoes (RM 58). A healthy choice for those who like seafood with minimal fuss. The fish tasted fresh, and condiments matched well.

warm tarte tatin & vanilla ice cream, Graze chocolate tart, lemon tart with fresh berries, cheese
warm tarte tatin & vanilla ice cream, Graze chocolate tart, lemon tart with fresh berries

Before the end of the night, we also sampled the three different tarts available at Graze (all priced at RM 18). The warm tarte tatin & vanilla ice cream, Graze chocolate tart, lemon tart with fresh berries. My favourite was the warm tarte tatin, which was like a better version of apple pie, and quite impartial with the other choices. Then again, I’m not a huge fan of desserts.

For those who likes to end their meal with cheese, for RM 45 you get access to the selection of cheese from the cheese wall. I’m out of the league when it comes to naming them, but they are delicious and together with a cup of hot coffee, makes for a perfect conclusion to an awesome dinner.

Address:
Graze
3 Jalan Stesen Sentral,
50470 Kuala Lumpur
GPS: 3.135331, 101.685762
Tel: 03-2264 2592
Hours12.00pm – 2.30pm, 6.30pm – 10.30pm