I had initially wanted to offer you, my dear reader, another cute story related to Pizza Hut when I was in US.
A story much like the previous story penned on the article about Pizza Hut Fish King. My memory however, failed in this instance, and instead I have the following photo to show you, this was yours truly more than 10 years ago taken in a dorm at Bemidji State University (I spent a semester there).
taken in my dorm room at Bemidji State Univeristy, 1999 I think?
Now the only relation this photo has with Pizza Hut is that the Bangladesh dude behind, Masud, has a friend whose name I can’t remember, but worked for Pizza Hut delivery in the tiny city of Bemidji during my short stay there. Naturally, this other dude whose name I can’t remember, and whom I don’t have a picture of, sometimes brought us free pizzas!
An awesome perk when you’re a poor overseas student. Awesome pizza in frigid Minnesota winter is always a warm experience. *slurp*
Pizza Hut and the Extreme Cheesy 6 Pizzas
Anyway, fast forward 11 years, and following last May’s promotion, Pizza Hut is at it again, and this time around it is all about cheese! So naturally Haze and I picked up cheesie for the tasting session at Bukit Damansara. We were joined by a bunch of other bloggers including Huai Bin, Tim, Audrey, Saimatkong, kampungboycitygal, Michelle, and more.
It was quite literally, a feast.
check out the extreme cheesy 6 pizza with hawaiian chicken topping
To make this Extreme Cheesy 6 pizza, Pizza Hut imported six different premium cheese into the country (I can’t remember how many containers altogether but it was a very big number).
- Cheddar – classic delicate taste
- Mozzarella – creamy and soft
- Parmesan – flavourful and savory
- Provolone – full-bodied, slightly tart
- Monterey Jack – zesty and nutty
- Romano – a hearty taste
To be honest, I’m familiar with only the first three types of cheese, the other three were pretty foreign to me. Then again, why worry about the details when the overall end result is only thing we’re interested at?
.. and it was good. I wanted to put in beautiful descriptions and professional-ish sentences about the pizza, but at the end I can only tell you it is wholesomely cheesy and really does taste awesome!
mushroom and chicken sausage, pepperoni, original extreme cheesy 6
Extreme Cheesy 6 comes with original style with just all the six cheeses, as well as with several other toppings. There’s chicken sausage and mushroom, pepperoni (of course!), and Hawaiian chicken. My favorite is the Hawaiian chicken, with pieces of chicken meat and pineapple to complement the super cheesy taste.
pasta, garlic bread, chicken wings, and salad bar
Of course, other than pizzas, you can also find garlic bread, chicken wings, pastas, as well as the salad bar at Pizza Hut. I remember we used to stack up a huge plate of salad (we were allowed one visit to the bar if I remember correctly).
Tim, Huai Bin, Haze, Cheesie, Michelle, Audrey, KY, and others
In conjunction with the promotion on Extreme Cheesy 6 Pizza, there’s also a contest:
Write a post on “Why You Love Pizza Hut’s 6 Cheesy Extreme Pizza” (dine in or take away) with plenty of pictures with the 6 Cheese Pizza and be sure to mention all 6 types of cheese. Make it unique, interesting, and be creative. The title of your post must be “I’m crazy about Cheeeeeese!”
Top 5 winners will win RM 2000 cold hard cash each!
The contest runs from 21th Oct to 16th of Nov 2010 and is open to all Nuffnang registered bloggers.
Good luck folks and say Cheeseeeeeee!
Despite working at KLCC (a stone’s throw away from Ascott) and having heard good things about SevenAteNine, I have never been to the place until this. I invited Michelle to join me for dinner. Michelle is actually one of the first persons I got to know through this blog from more than three years ago, and it had been quite a while since we last play catch up over a meal.
very posh interior, Guinness-infused menu
As with Cafe Chulo at Jaya One, Ronnie Q at Bangsar, and Gypsy WIne & Bar at Changkat Bukit Bintang I reviewed recently, SevenAteNine is running the Guinness-infused Christmas main course promotion until the end of the year. It works like this (just in case you missed the previous entries):
- order a Guinness-infused Christmas main course
- fill up a voucher with your details
- tear it in half and give the side with your details to the restaurant to redeem a small pint of Guinness Draught
- keep the other half of the voucher to get RM12 off 3 pint of Guinness Draught on next visit
KY, Guinness, and Michelle
SevenAteNine is a rather posh restaurant with very tastefully decorated interior, there are proper dining tables as well as sofas (more for drinking) arranged in fully indoor or semi alfresco settings. We picked a quiet corner upstairs and started browsing the menu.
Curiously, a plate of papadem with chili sauce instead of chips and salsa as tidbits, a little closer to home I suppose.
papedem and warm salad with foie gras
We ordered a serving of warm salad with foie gras as appetizer, lamb cutlet and Guinness-infused beef ribs as main, and a creme brulee as dessert to share.
I have been ordering foie gras whenever I have a chance since I first tasted the delicacy at Zipangu. The simplistic appetizer came with 2 slabs of fattened goose liver, salad, balsamic vinegar, and a few slices of strawberry. The foie gras was pretty good, though it could be served slightly less cooked, but still it did not disappoint and went well with the salad and balsamic vinegar. The bitter after taste of Guinness Draught complements the rich and creamy taste of foie gras perfectly.
lamb cutlet and Guinness-infused beef ribs
The lamb cutlet is prepared with a choice of medium or well done and served with potato, bell pepper, long beans, and some herbs. The taste was certainly pretty good and at least on par with those I had at Gaucho Grill. Juicy and full of flavor.
The Guinness-infused beef ribs, however, is another animal altogether (I apologize for the pun). A rather generous slab of ribs served cooked with a good deal of influence from Guinness Draught served with beetroot, coriander, and balsamic vinegar. Certainly a signature of the Chef in Black with its more complex and sophisticated taste. I like it.
the excellent creme brulee
The dessert picked by Michelle made a perfect conclusion to the excellent meal. A generous amount of some sweet liquid that smells of alcohol is poured onto the dish and set alight just prior to serving. The creme brulee came in three flavors, sweet, creamy, chocolaty, with a pretty strong taste of alcohol. It was very, very good, a must order if you are there.
SevenAteNine is located at Ascott KL
SevenAteNine is a proper fine dining restaurant, and thus with the good food and nice ambiance come the slightly upper class pricing. The two main dishes were priced RM 49.70 each, warm salad foie gras at 39.70 (pretty decent price for the ingredients), and creme brulee RM 19.70. With other drinks (Guinness comes free with the meal), service charges and taxes, the bill came to just under RM 230.
No. 9, Jalan Pinang
50450 Kuala Lumpur, Malaysia
GPS: 3.154967, 101.710589
Tel: 03-2161 7789