I’ve always been a fan of beef and a fan of Las Vacas (we went to their Kelana Jaya branch quite a few times), but when I got the invitation to sample their new breakfast menu, I must say I was just a little bit skeptical about what a primarily meat serving place could come up with. Well, lets just say that I’m glad we went, it wasn’t a bad way to spend the Labour Day morning at all.
Las Vacas at Mont Kiara Shoplex now serves breakfast
Las Vacas at Mont Kiara Shoplex has been in operation for the past four years, and until the first of May, 2014, they did not open for breakfast.
The location is pretty convenient as far as Mont Kiara goes. The Shoplex itself has paid parking, and it is also only a stone’s throw away from Plaza Mont Kiara and 1 Mont Kiara.
Dining area is alfresco but with a huge retractable canvas and lush greenery around the shop. I really like the ambiance.
Wagyu Karubi & Eggs
There are a dozen different choices for breakfast, starting from something as simple as muffins (RM 8), bread platter (RM 8.5), paleo stew (RM 21), to classic all day breakfast (RM 33).
We chose both their signature entrees – the Wagyu Karubi & Eggs (RM 28) and Ox Tongue Benny (RM 27). Both dishes are a variation of the classic Egg Benedict, with a couple poached eggs and panini bread sandwiching the meat, some rocket salad and hollandaise sauce (in the case of ox tongue) complete the list of ingredients.
Wagyu Karubi is basically the boneless short rib slices that are popular in Korean cuisine as Galbi, and it definitely played a fitting role in this dish. I would have perhaps liked it a little more salty, but flavour wise it was every bit as you would imagine. Haze was plenty satisfied with the Ox tongue as well.
Salmon Florentine, All Day Breakfast
Others had dishes including Salmon Florentine (spinach ricotta & Norwegian smoked salmon omelette on whole bread, RM 18) and All Day Breakfast (grilled steak, lamb, beef sausage, egg and salad, RM 33) were reported to be pretty good as well.
cafe latte and long black
Oh, I’m also glad that the coffee served here are really good too. Other than cafe latte (RM 10), long black (RM 6), and the usual espresso based drinks, there’s also chai latte (RM 8), green tea latte (RM 9), and a selection of tea.
with some of the who’s who including Nadia Heng, Liang, and Shawn Lee
It was certainly a great breakfast option to be reckon if you’re looking for some Western fair on a lazy morning. Our session was made better by the company we had, including Liang, Nadia Heng, Shawn Lee, and other friends.
I am quite sure I’ll be going there again.
Las Vacas Mont Kiara
Shop LG, New Wing, Floor LG
Mont Kiara Shoplex
Jalan Kiara, Taman Sri Hartamas,
50480 Kuala Lumpur
GPS: 3.166326, 101.652664
Tel: 03-6205 2258
It’s been a while that this blog features any fancy dining experience, so the invitation from Tanzini Upper Deck came just at the right moment.
Situated at the 29th floor in G Tower, Tanzini Upper Deck features a double volume (ermm.. aka very high ceiling) dining room complete with custom made star-lights which. Coupled with the full view of the magnificent Petronas Twin Towers, the ambiance is about as good as one can wish for.
Tanzini Upper Deck at G Tower
Tanzini Upper Deck only offers 4-6 course degustation menu and private functions, if you’re looking for ala carte dining, that would be Tanzini just a level below.
While waiting for everyone to arrive, we started off the night with a glass of Louis Roederer Champagne, a non-vintage champagne comprises 40% Pinot Noir, 40% Chardonnay, and 20% Pinot Meunier. I’m not exactly a wine critic, but the fruity aroma and full texture of this drinks makes it one of the better champagne I remember having.
Lollipop Scallops, Halibut-Salmon “Mokume Gane”
We tried three types of appetizers, starting with a daring display of creativity in the lollipop scallops. It was in essence, grilled scallop on a stick encased with caramelized sugar. Sweet and savory, a departure from the normal preparation which tends to go towards the salty side. Interesting nonetheless.
Halibut-Salmon “Mokume Gane” is inspired by Japanese mixed metal patterns. In this instance, using halibut and salmon that results in the orange/white pattern. Served with house pickled ginger, lemon grass-calamansi granita, candied hojiso (shiso leaf), and horse radish. The taste was quite distinctly Japanese for me, and in a very good way.
Black Truffle Custard
Another choice of appetizer is the black truffle custard that comes in three parts – truffled egg-mushi, a squid ink cone with sweet corn, and finally, prawn noodle with trout roe.
This was almost a 3-in-1 dish. I love the truffled egg (kinda reminds me of the foie gras egg in Gu Yue Tien, though they are different) and enjoyed the textures of prawn noodle with trout roe. The final third of the dish though, was overpowered by the sweetness of the corn that very little hint of squid ink was apparent.
“BLT” soup – bacon marmalade, lettuce m-sponge, tempura soft shell crab
Next up was a choice between the two soups we tried.
Chef Eugene’s interpretation of “BLT” was our first soup. Veloute de tomates, bacon marmalade, 30″ lettuce m-sponge, and tempura soft shell crab.
I’ve never tasted bacon, lettuce, and tomato quite this way before, and I gotta say it was very impressive and daring. The soup was like a very supped up (pardon the pun) version of tomato soup. It was quite delicious.
Smoked Oyster Tea
Should you choose the smoked oyster tea as the choice of soup instead, you won’t be disappointed. This dish was a demonstration of the perfect harmony in consomme of oyster, fenugreek (herb), smoked trout roe, ginkgo, and oyster kara-age (similar to tempura).
The soup is poured just before eating, and rightly so, because 2 minutes later the crispy skin of oyster kara-age would’ve become soggy.
Ox Tongue Yakitori and House Muscovy Duck
After appetizer and soup, we moved onto starters.
Ox tongue yakitori and house-cured muscovy duck were the two dishes to be chosen from the menu.
On one hand, the fancier ox tongue dish comprises of miso-ginger infused ox tongue skewer, fennel in Yuzu dressing, asparagus kimchi, and fried béarnaise. The ox tongue was very good in its delicate taste and texture, fried bearnaise was interesting, but the asparagus kimchi though, was a surprise that wasn’t exactly in a good way. I felt that it was a little bit out of place.
the duck dish, on the other hand, was excellent! Plum sauce, pop rocks & melon galia, truffled potato stuffed bok choi, and litchi glass are the ingredients. Chef Eugene got this one perfectly executed, it just tasted very very good.
Redefined “Aussie Pie”
We had an intermezzo in the form of some sorbet which acted as a palette cleanser, after that was the main dishes.
Out of the 3 choices, I selected the Redefined “Aussie Pie” – glazed hilside farm lamb loin in house stock, kataifi, truffled mashed peas, vegemite orb, and sautéed vegetables. This dish was another display of art, and the good news was, it actually tasted rather good. The lamb loin was almost a little too dry for my liking, but that was just me nitpicking a little.
“Uncle Sam” Braised Wagyu Beef Cheeks, Desconstructed English Man’s Treat
Haze had the “Uncle Sam” Braised Wagyu Beef Cheeks – slow braised wagyu in rye stock, grilled king trumpets, dark chocolate crouton, and seasonal vegetable. This turned out to be one of the weaker dish, and we felt that it was actually a little bit of a waste to braise a good piece of meat. Truth be told, it was a disappointment.
The third main dish was the Deconstructed English Man’s Treat, basically chef’s interpretation of the classic fish and chips, with fillet of marbled goby fish & carbonized batter, violet potato, glazed savoy cabbage, texturized garlic oil, and 62 Celcius organic egg yolk. Eiling, who ordered this dish, had this to say:
“This is a very complicated dish but I like the contrasting textures and the egg yolk certainly is a unique addition.”
Sweet Ending: Flamed Popcorn Gelato
The dinner ended with flamed popcorn gelato – hazel streusel, bruleed banana, black elderberry glazed fuji apples, and salted caramel toast.
The presentation of the dessert really placed an exclamation mark to the chef’s creativity. It was served with the smoke from dry ice overflowing the table, and some Grand Marnier poured onto the glazed apple for the flame. The spirit did make the dessert a bit bitter, but I actually love it bitter so that suited me well (not so for the girls).
KY, Eiling, Haze at Tanzini Upper Deck
All throughout the dinner, chef Eugene came out and explained the meaning and intricacy of each dishes, which made a world of difference. Service too was excellent throughout (but this is an invited food review, so your mileage may vary).
Most importantly, you might ask, is the price:
RM 155++ 4 course dinner
- Chef’s Special
- Choose one out of Appetizers, soups, or starters
- Choice of Mains
RM 185++ 5 course dinner
- Chef’s Special
- Choose 2 out of Appetizers, soups, or starters
- Choice of Mains
RM 215++ 6 course dinner
- Chef’s Special
- Choice of Appetizers
- Choice of Soups
- Choice of Starters
- Choice of Mains
Tanzini Upper Deck
Level 29, GTower
199 Jalan Tun Razak,
50400 Kuala Lumpur
GPS: 3.1590, 101.7200
Tel: 03-2168 1899
Seoul Garden at Sunrise Tower is probably one of the very first Korean restaurants in Penang. I remember the restaurant being there as far back as my memory could remember.
In the back of my mind, I had always thought that dining at this type of place would be rather expensive, and at the time, something that my RM 2.20/hr McDonald’s job would never allow me to afford. I was just look at people going in and out while I was flipping burger in the same building.
plenty of banchan (side dishes) as usual
I made it a point that I would visit this place eventually, but little did I know that it actually took over one and a half decade before that happened. Together with Mellissa and my family last weekend, we had dinner at Seoul Garden.
As it turned out, Seoul Garden is just like most of the Korean restaurants I’ve visited in KL. A stove in the middle for grilling meat, a menu that includes all the usual suspects like beef bulgogi, kalbi, sam gye tang (ginseng chicken soup), kimchi soup, pork belly, and so on.
ox tongue, pork belly, and pork bulgogi
My brother and sister are both pretty adventurous when it comes to food, but tragically, my mom is a bit too conservative in the same department. Since this is the first time mom stepped into a Korean restaurant, I ordered something that would be a bit more familiar for her, sam giap sal (pork belly, RM 22), pork bulgogi (RM 25), and sam gye tang (ginseng chicken soup). I also ordered so hyeo gui (ox tongue RM 35) for good measure.
Korean ginseng chicken soup
There were about 6-7 types of banchan (side dishes) served with the main dishes we ordered. There was the customary kimchi which was rather potent and tasted pretty good, bean sprouts, vegetable, jelly thingy, green chili, and radish. I thought the banchan tasted just alright, nothing spectacular, but not bad either.
Our first grilled item was the ox tongue. Thinly sliced (about a dozen slices) without any marinate, the grilled ox tasted wonderful. The slight springy texture and the unaltered taste goes very well with just a touch of oil and salt. The pork belly was not overly fatty and came in 5 big slices, I think we had slightly overcooked it as it was a bit too dry by the time we hauled the pieces out of the grilled. Could have been tastier otherwise.
mom, brother, KY, Mell, sister, niece (Ryan, you have a challenger)
Pork bulgogi was pretty good, flavorful though a little salty. However, it does go very well with steamed rice. I always love Korean rice with it’s stickier texture and stronger aroma. The ginseng chicken soup too was a very good dish, the soup had a very strong ginseng taste and the chicken meat cooked to a very soft and tender texture. Mom liked the soup quite a bit.
Total bill came to about RM 160. Pretty good deal for 5 adults and a little girl (whom is cute enough to steal some lime light from suan‘s nephew – Ryan), say hello to Taasha! The same meal in KL would easily cost twice as much, though the portion might be 30-40% bigger.
1st Floor, Sunrise Tower,
Tel: 04-229 8705