Yuzu Ramen @ Yamagoya Ramen, Publika Solaris Dutamas

yamagoya ramen kl

We’ve been hankering for some good ramen so my better half and I decided to drive down to Publika over the weekend so we can do some grocery shopping and satisfy our ramen craving at the same time. I actually don’t think about ramen much, it’s my dear who loves to eat it, so I try to accommodate her. <3

yamagoya ramen

Yamagoya Ramen has been open for a few years and it’s claim for fame is Hakata style ramen with their tonkotsu (pork bone broth) made with pork bones flown all the way here from Japan! Their black garlic ramen is pretty well known too and I wanted to order the flagship Mukashi Special Ramen (RM 24) before I was tempted by a Japanese flyer advertising some ramen made with citrus.

yamagoya ramen menu

I asked one of the waiters and he explained that it was their new yuzu ramen, made with that citrus fruit which is a hybrid of sour mandarin and Ichang papeda oranges. It has a pork broth that looks appealingly lime green in the picture and I was quite intrigued by it. They also have a lemon ramen if you’re so inclined.

Yuzu Ramen (RM 26)

yuzu ramen

I was expecting an intensely overpowering yuzu flavored broth. I was wrong. It was perfectly balanced. The tonkotsu was seasoned with a reasonable amount of yuzu citrus fruits and it actually tasted really good!

I ordered it as a lark but it turned out better than I expected. The char siu (pork belly slices) I got with my ramen had a nice and distinguished layer of fat together with the lean meat and it was a wonderful bowl of ramen that I’ll go back for.

Roasted Char Siu Ramen (RM 24)

roasted char siu ramen

My better half got this and the broth was a lot more hearty and robust compared to mine. The thickness of the roasted char siu is commendable too – one slice is easily more than ½ inch which makes one piece of her char siu equivalent to 3-4 of mine.

It has a nice char (smirk) on it too – the roasted flavors comes through forcefully and considering there are 3 slices of the roasted char siu inside this bowl of ramen, it has a rather generous amount of protein for a ramen dish. It’s worth the RM 62.65 bill for two.

yamagoya ramen us

There was a Japanese family next to us who used the sesame seed dispenser *liberally* and I tried that too. It turns out that it works very well with the flavors of ramen. You can also order a bowl of rice to eat with your leftover broth if you want. The correct way to eat it is to take a small scoop of rice from the bowl before submersing it into your leftover broth and finally putting it into your mouth.

sesame seed ramen

I read that while researching for our Japan trip. Haha. It’s actually a good way to finish up the leftover broth instead of ordering the usual additional portion of ramen noodles.

Yamagoya Ramen
A2-G2-8, Solaris Dutamas
1, Jalan Dutamas 1,
50480 Kuala Lumpur

Flaming Melt @ Kota Damansara

flaming melt

I’ve watched this grilled cheese café with great interest. I live around the corner and usually eat here at night so I’ve seen it grown from an empty lot being painted and renovated to the opening day. However, I had to go back to Sibu to finalize some stuff for my late mom so we didn’t visit until a couple of days ago.

flaming melt kota damansara

The Flaming Melt is a self-service restaurant (kinda, sorta). You order at the fast food style counter with a very familiar ordering experience for quick service restaurants aficionados and the food gets delivered to your table. The service was really good for a QSR – the Japanese-style Welcomes and Goodbyes are in full effect here (and it is a Japanese custom, you just don’t holler like that in the States, diner or deli).

flaming melt menu

The friendly lady behind the counter asked us what we wanted and we asked for recommendations. We finally went with the two best-sellers:

BBQ Pulled Chicken Melt (RM 11.90)
Homemade BBQ Pulled Chicken, Mac ‘N’ Cheese, Cheddar

BBQ Pulled Chicken Melt

My better half had this (actually we each had half of each other’s order since the sandwiches are conveniently sliced in half for sharing) and I quite liked it. You can add RM 2.90 for a soda (the usual suspects) but we opted to order a la carte and get a milkshake instead. The chicken was slightly dry but I love the addition of macaroni and cheese to the sandwich!

That’s exactly how I like mine! The creamy addition of mac and cheese really made this sandwich, although I would have preferred a more generous helping. It’s still good comfort food.

Tomato Sriracha Chicken Melt (RM 11.90)
Chicken, Chopped Tomatoes, Sriracha, Cheddar

Tomato Sriracha Chicken Melt

This is as Americana as it gets. A grilled cheese sandwich with Sriracha sauce! Sriracha sauce is a hot sauce that is popular in the US. This is the green capped rooster sauce made by Huy Fong Foods, not the generic ones you actually get in Thailand (which tastes different). You can add RM 3 for your bread to be changed to wholemeal.

I was lamenting the fact that the sandwiches don’t come with some type of side starch like French fries but you can get that as a side order and the red cabbage coleslaw is delicious!

S’mores Melt (RM 10.90)
Homemade Strawberry Compote, Marshmallows, Nutella

Smores Melt

I got this one to share since I wanted a dessert sandwich to finish our lunch. They can actually serve it after you’re done with your “mains” upon request! I asked them to prepare it only when we’re done and that’s what they did, which I thought was nice in a QSR. The marshmallows goes very well with the homemade strawberry compote and it’s all dusted with sugar. I couldn’t taste the Nutella though.

Best eaten while hot, the melted marshmallows are heavenly. I just wish there were (s)more. smirk

oreo milkshake

We also ordered an Oreo Milkshake (RM 7.90) to share. Flaming Melt has a variety of shakes and sodas and this one came with a full Oreo cookie on top. It was suitably rich, while not the best milkshake I had, it did hit the spot nicely. Our lunch came up to RM 42.60 and we also got a RM 2 coupon off our next order.

flaming melt bill

Flaming Melt has a RM 8.90 breakfast special for their set of The Classic (mozzarella, cheddar) with tea or coffee on weekday mornings. It’s too bad this outlet doesn’t serve pork coz I felt that it limited the choices of their grilled cheese sandwiches. Flaming Melt is billing itself as Everything Grilled Cheese and I think they’re trying very hard to get there.

flaming melt grilled cheese

It’s the Malaysian version of Spencer Rubin’s Melt Shop – at least, the signage and color scheme reminded me of that Manhattan grilled cheese restaurant which put sinful comfort food back on the trendy food map.

Flaming Melt
17-1, Jalan PJU 5/10
Dataran Sunway, Kota Damansara
03-6150 4248

Adriano Zumbo Red Velvet Tim Tams mailed all the way from Australia!

a.k.a. The incredible Adriano Zumbo Red Velvet Tim Tams Australian adventure!

adriano zumbo red velvet tim tams

I had the first trio of Adriano Zumbo’s limited edition Tim Tams when I was in Sydney a couple of months back, and when I heard that he just did *another* collaboration with Arnott’s Tim Tams, I knew I had to get it mailed to me (at considerable expense).

red velvet cream cheese

The latest collaboration between pâtissier extraordinare Adriano Zumbo with Arnott’s is Red Velvet and it’s so delicious that words does not do it justice. It’s magnificent!

adraino zumbo red velvet

But first, I also want to tell you the story behind this rather interesting experiment. I have mailed various snacks back when I was studying in Australia and I know it can be done (without a cold bag) but I half expected the new Adriano Zumbo Red Velvet Tim Tams to be fully melted when I got it.

adriano zumbo new red velvet tim tams

I rallied my old friend Karen who’s living in Melbourne to mail these treasures to me, since I’ve left Australia and could not hand carry them on my return flight. I just had to have the latest Adriano Zumbo Tim Tams – I not only had the first set of three, I bought a whole lot of his Zumbarons back and we used his macaron baking kit too (post about that soon).

adraino zumbo red velvet australia

Karen is someone I’ve known for practically my entire life – we went to school together and we ever had a class play called Okana featuring her as the lead when we were 14. That was just before I left for New Zealand and we met up again when I was doing my college and uni in Melbourne. I remember celebrating her birthday in Dion (a nice Greek restaurant on Lonsdale St) before going to Moomba in 2003. I spent 5 years there – she never left!

Thus, I knew I could count on her and sent her some simple instructions on how to get the Tim Tams to me:

huai bin

smirk

Okay, maybe not that simple. Here’s her reply:

karen lau

Haha! In my defence, my better half is a huge fan of Adriano Zumbo too and I wanted it to arrive in mint condition so we can open it together. I was more than pleased – the way Karen packed the Tim Tams made them so structurally sound (due to the inner plastic tray stacking and resisting external pressures) that it not only arrived without breaking, the chocolate did not melt at all.

australia post

Thanks to Karen and David who took the trouble to get them and send it over with my simple complicated and excessively verbose instructions. :D

limited edition red velvet tim tams

I knew the Adriano Zumbo Red Velvet Tim Tams weighs 165 grams each from the Coles site. I thought I could get 5 of them (165 g x 5 = 825 g) into a box and still stay below 1 kg but it’s a good thing I didn’t push it and settled for 4 coz the weight came up to 0.912 kg!

There was no huge temperature fluctuations and I kept them in my permanently air-conditioned bedroom for several days before me and my dear opened the box.

limited edition red velvet

It was a very happy unboxing! The fact that I could eat the newest and latest Adriano Zumbo Red Velvet Tim Tams was more than awesome, we had looked forward to this package for a long time. I honestly didn’t expect it to taste great despite all the (good humored) baiting I got on Facebook since I expressed my interest from Cyd (another one of my ex-classmates).

How do the new Adriano Zumbo limited edition Red Velvet Tim Tams taste like?

My verdict on the taste:

red velvet tim tams

I didn’t think the Adriano Zumbo Red Velvet Tim Tams would taste this awesome. It’s honestly the best Tim Tams I have ever had! I’ve only really liked Salted Caramel out of his first collaboration trio and my favorite Tim Tam flavor was Turkish Delight (until now).

red velvet us

My better half says it tastes *exactly* like eating red velvet cake. I thought it was a cross between eating red velvet cake and a Tim Tam. Adriano Zumbo did well in this second collaboration – it surpasses the original triplet of limited edition Tim Tams. It’s rich, decadent and balanced well. The buttery red velvet Tim Tams pairs up with the cream cheese (!!!) center to produce an irresistible biscuit.

The new Red Velvet Tim Tams by Adriano Zumbo comes in the standard 9-biscuit pack, unlike the “Treat Pack only” (5-biscuit) format of his previous collaboration with Tim Tam.

adriano zumbo red velvet cream cheese

It’s really delicious and well worth the postage to get them here. I spent AUD 32.50 on postage and each pack of Adriano Zumbo Red Velvet Tim Tam retailed for AUD 3.49. That comes up to AUD 49.49 in total (or about RM 144). Thus, each pack cost me RM 36. That’s RM 4 per Tim Tam biscuit (!) but I’ll happily get a second batch over in a heartbeat. Don’t miss out if you ever see them around, the latest Arnott’s Tim Tams x Adriano Zumbo collaboration will blow you away with the velvety red velvet cake inspired Tim Tam with the buttery cream cheese center!

Mid-Autumn 2014 Mooncake Roundup: Dragon Fruit with Coconut Single Yolk, beetroot infused Crimson Opera, and traditional Foochow lard mooncakes!

crimson opera

We bought a lot of mooncakes this year – so much so that there’s a lot of leftovers still sitting in the pantry! The Mid-Autumn Festival festival is based on a rather interesting legend:

There was an noble archer called Hou Yi who shoots down 9 of the 10 suns scorching the Earth and was hailed as a hero and pronounced King by the people. However, he eventually he grew corrupted during his reign and became obsessed with finding the Elixir of Life (for immortality) and coveted it for himself. His wife, knowing that he has become an evil ruler, decided not to give it to him and swallowed it herself to save the world from her tyrannical husband.

donutes mooncakes

That was the version I was familiar with – it was told by my grandparents. It’s also listed under Mid-Autumn mythology in Wikipedia. My great-grandmother was a great believer in legends and *swore* I would get my ear cut if I dared looked at the full moon during Mid-Autumn Festival. Apparently the magnificence of Yi’s wife would somehow reach down from the celestial heavens and slice off the ear of an innocent 7 year old boy just coz he wondered what the bright light was.

mooncake 2014

Okay, I was actually quite naughty and stared stubbornly at the moon in spite of her admonitions and my great-grandma (God bless her soul) actually took out a great big pair of tailoring scissors and seriously wanted to cut my ear lobe off (!!!) to make her point. Fortunately, my uncles saw the severity of the situation and took the scissors away from her. I still remember her story though. Yeah, I was raised with lots of TLC. smirk

mooncakes 2014

It’s like how the original Grimm Brothers stories were all very twisted and realistic (with a veritable cast of regular people with all their flaws) but children’s storybooks and eventually Disney changed them all to become easy-to-digest nice stories without any of the nastiness.

I digress, here’s this year’s mooncake roundup! :)

1. Donutes Taiwanese Mung Bean Mooncakes

taiwanese mooncakes

These come in a box of 9 pieces for RM 49.50. There are two flavors – Mung Bean Original and Mung Bean Crisp Garlic. The latter is quite interesting and it’s the first box of mooncakes I got for my better half’s parents.

2. Dragon Fruit with Coconut Single Yolk

dragon fruit coconut

I found this to be the most interesting from Tai Thong’s offerings this year. It’s a dragon fruit flavored mooncake with a single yolk inside – what makes it intriguing is the coconut jam (kaya) surrounding the preserved egg yolk. I was quite pleased to find the flavor combination works very well.

3. Shanghai Egg Yolk Mooncakes

yong sheng shanghai mooncakes

This one I bought in Sibu from the import speciality grocer Ta Kiong for RM 49. There are 8 mini Shanghai mooncakes inside and they’re individually wrapped in twin packs.

egg yolk pies

It’s made by Yong Sheng and they’ve been around since 1952 – before Malaysia’s Independence Day! Each of the miniature pies have a full sized egg yolk inside and I gave them to my dear and she quite liked it. The black sesame topping goes very well with the flaky pastry.

homemade shanghai mooncakes

I also have a home-made version from Fairy Flower Cake Shop which comes in a box of 6. Surprisingly, the home made ones are quite expensive since they’re small batch.

4. Starbucks Mid-Autumn Mooncakes 2014

starbucks mooncake

I wrote about the Starbucks Mid-Autumn Mooncakes in a previous post. These are miniature 90 gram mooncakes – slightly less than ½ the size of regular mooncakes.

5. D24 and Musang King Mooncakes

durian mooncakes 2014

My dear kindly bought me two durian flavored mooncakes coz I really like durians and I really like mooncakes. We’ve had them last year and we found them tasty – it’s in the 2013 Mid-Autumn Mooncake Roundup.

6. Traditional Foochow Lard Mooncakes

jing su gao

These are called jing su gao and they’re traditional Foochow lard mooncakes. They don’t have no fancy snowskin, chocolate or ice cream mooncakes back in the days. This was all they had. You’ll notice that all three (3) packs are different despite looking the same. It’s made by 3 distinct bakers – Sin Hing Leong Cake Store, Kinsen Trading Co and Fairy Flower (Ko Kee) Cake Store.

foochow mooncakes

The middle one looks pleasingly brownish-yellow like freshly baked cookies while the outer two are a pale white. It’s due to the lard vs butter content. My favorite would be from Fairy Flower (Ko Kee) Cake Store – it has the right combination of lard and butter to my taste buds. These Foochow mooncakes are more like biscuits (or cookies) with a crumbly texture and a distinctive taste of lard.

7. Taste of Crimson Opera

taste of crimson opera

This is Casahana’s flagship mooncake of 2014! It costs RM 19.50 per mooncake and we bought it the day before Mid-Autumn Festival. They also have a charcoal black sesame brown sugar omochi mooncake called Dark Knight but I decided to go for their signature one – expansively named “Taste of Crimson Opera”.

beetroot cheese chocolate

There’s a burst of beetroot and cocoa followed by the tartness of cheese and creamy white chocolate. There’s nothing traditional about this mooncake – all of the 4 ingredients (beetroot, white chocolate, cocoa, cheese) are not something you’ll usually find in a mooncake.

beetroot mooncake

The intricate floral pattern on the top of the mooncake is beautiful too! I was pleased to find that the beetroot is also baked into the skin (so the color isn’t artificial) and it’s not too thick. I would have thought the flowers would make the skin thicker but it’s actually part of the skin. This gets Best of 2014 from us! :)

Starbucks Mid-Autumn Mooncakes 2014

Starbucks Mid-Autumn Mooncake Collection 2014

We saw this while walking around the mall one day. I didn’t realize Starbucks sells mooncakes and the barista told me they’ve been doing so for three (3) years – just not during Mid-Autumn Festival. I laughed at that and asked when they actually sold it, and it turned out to be the Lunar New Year (!!!). This is the first time they’ve sold mooncakes at the *right time* during Mid-Autumn Festival.

Starbucks Exclusive D24 Durian Mooncake

The mooncakes are RM 48++ per box or RM 288++ for 2 boxes in a gift set with a pair of Starbucks mugs. The gift set also has the Starbucks Exclusive D24 Durian Mooncake. My better half bought a box for my dad, which I brought back home to Sibu and I bought a box for my dear so she could try them.

Starbucks Signature Banana Chocolate Mooncake

These are not full-sized mooncakes – it’s mini mooncakes!

Here’s the Starbucks Mid-Autumn Mooncake Collection 2014:

Apricot Hazelnut Latte Mooncake

Starbucks Mooncakes 2014

This is a very interesting mooncake – the skin is made of aromatic Starbucks VIA coffee! That’s their brand of ready to brew coffee which retails for RM 28 for 5 packs. I’ve had them before, you just need to add water and it’s an ingeniously stable way to add real coffee into the baked mooncake skin.

Apricot Hazelnut Latte Mooncake

There’s also hazelnut lotus paste inside with bits of chunky apricot and the faux “egg yolk center” is made of cream cheese soft filling. I love the strong taste of coffee and was wondering where it came from before realizing it’s in the skin! It’s an exciting treat that adds indulgence in every bite – a real winner!

Chewy Nutty Cranberry Mooncake

Starbucks Chewy Nutty Cranberry Mooncake

This tastes eerily like the fruits with nuts and ham traditional mooncakes! It has a similar texture and if there was a blind taste taste, I might be hard pressed to differentiate the two, if not for the slight tang of cranberry and the absence of lard.

Chewy Nutty Cranberry Mooncake

I think it’s meant to be this way – the mooncake is jammed with cranberries, orange peels/zest, a variety of nuts and melon kernel seeds with the savory twist of a salted egg center. It’s rich in taste and texture – a halal version of a classic.

Signature Banana Chocolate Mooncake

Starbucks Mooncake Collection 2014

This is their signature mooncake of 2014 and it contains banana in lieu of the traditional salted egg center. It’s quite an interesting flagship offering – the pastry skin is made of chocolate and there’s bits of actual banana in the center.

Signature Banana Chocolate Mooncake

It sounds very simple but the taste and texture works very well together – the creamy chocolate lotus filling, the baked chocolate pastry skin and the addition of real bananas are a treat!

Green Tea Azuki Mooncake

Starbucks Green Tea Azuki Mooncake

This tastes suspiciously (or refreshingly) like the Green Tea Latte drink in their outlets. That’s probably coz they used the same premium green tea in the lotus filling. There’s also the classic combination of red bean paste and white kernels in the filling, making it a perfect combination of Japanese inspired flair.

I really liked how the matcha is baked into the pastry skin. I’ve been quite annoyed at mooncakes that promises the moon (haha) but doesn’t deliver – mediocre tasteless baked skins with only the fillings as innovation. I’m glad Starbucks went the harder route – actually baking flavors into the mooncake pastry.

Starbucks Mooncakes

I thought the Starbucks Mid-Autumn Collection 2014 was quite interesting. It’s also very competitively priced (at least at first glance) but they’re actually miniature mooncakes instead of full-sized ones. We also got a couple of vouchers for Starbucks drinks included and each box came up to slightly over RM 50 after taxes and all.

Your body is your amusement park temple

dialysis

I have treated my body (and mind) as more of a amusement park instead of a temple. I have done that for almost half my life, searching for the next hedonistic experience and by the time I realized that you can’t just do that and expect to live forever, it was too late.

kidney damage

You see, I used to have nothing to live for (or thought I didn’t). In my short sightedness, I have taken various interesting pharmacological agents to excess, damaging my kidneys in the process. I even needed an emergency dialysis and nearly didn’t make it – the doctor fully expected me to die and I was obstinate enough to recover.

home funeral

I have so much to live for now. My mom has passed but my dad is still around and I want to take care of him. I also have the best partner ever, which I’m very lucky to have. My better half is the best thing that has happened to me and she really set my life on the straight and narrow. I have two kids that I love to bits and I like to be there for them too!

jacuzzi

I am starting to live a very healthy lifestyle now and part of that includes exercise. You really can’t have a healthy lifestyle without exercise. I run, swim and play badminton with the kids (and sometimes my better half, who is, naturally, better than me).

family dinner

We Malaysians like to eat (a lot) and most of the time, the food that we eat is superbly unhealthy. That’s all fine and good but it needs to be balanced out by having an active lifestyle.

mooncake family 2013

The 1 thing that matters to me is being healthy enough to take care of all my dependants and to give them a happy life.

happy us

#matterstomeMY

kids

I can’t very well do that if I die of obesity related complications like heart disease or diabetes and I don’t want to give up eating well so I have to exercise a lot. It’s the best way to have a healthy lifestyle.

morib goldcoast us

I swim…

riding bicycles

I cycle…

run

I run…

bicycles

It doesn’t really matter what kind of exercise you do as long as you do it – but if you run, you might want to download the Allianz Pacer app from Google Play or iTunes.

setting sun

Allianz’s priority is to help Malaysians to start taking care of what matters to them most, with a special focus on your health. They’ve set up Allianz Pacer – which is a social running community. It’s really quite interesting.

swimming with kids

Go and Like the Allianz Malaysia Facebook and participate in the sharing now!

family trip morib

#matters2meMY

How to make a tea bag rocket

This is a perfectly safe and *fun* indoor science activity for kids (and the young at heart, like me). smirk The teabag rocket works due to the principles of thermodynamics – you can read up on the science behind how it works if you’re so inclined, but basically it’s a regular tea bag which achieves lift-off and flies off suddenly like a rocket when lit.

It’s a lot of fun and the kids really loved it! I wanted to show this to the little girls and their cousins were there during the weekend too, which makes it all the merrier. I can see that they enjoyed the show. I got them to catch the expired tea bag rocket too, which is surprisingly intact, like a discarded snake skin.

You just need tea bags, a pair of scissors and a lighter!

Instructions:

cut teabag

1. Cut the tea bag at the very top so that the tag/staples are removed

empty teabag

2. Pour out the tea leaves

lighting

3. Use your fingers to make the tea bag into a square tower and light the top

teabag rocket

4. The tea bag will burn down to the end and suddenly take off like a rocket

Pro tip: Make sure that you’re indoors, turn off your fan and close any open windows to prevent a draft from blowing the tea bag rocket over.

I’ve wanted to show this to the kids for a long time. It’s a lot of fun if you have young kids. I like to think of interesting things to do which will entertain them and make them laugh – it reminds me of the projects my late mom did with when I was their age, like growing sugar crystals.

It instils curiosity and makes for a fun interlude during the weekend – although my poor dear had to clean up after us coz the tea bag rockets produces a lot of ash! :)

Dinner by Michelin Star Le Gavroche’s Chef Alexy Fuchs Malaysian visit

michelin star

It’s Chef Alexy Fuchs first visit to Malaysia and I booked a table for two on Saturday night at Mezze Bistro in KL, where he will be cooking for a week. I wanted to buy my better half a good dinner experience – it’s been a while since our last 2 Michelin star meal at Le Relais Louis XIII in Paris earlier this year and I thought it’ll make a nice dinner date.

michelin star kl

He came over to Malaysia to collaborate with the resident head chef of Mezze Bistro, Yves Pierre Renou, to showcase the cuisine from their home in Alsace, France. There is a similarly named restaurant in London by Michel Roux Jr. with Two Michelin Star dining. This Le Gavroche is located in Strasbourg, France and is helmed by the husband-and-wife team of Nathalie and Benoit Fuchs.

bread basket

Le Gavroche is a One Michelin Star establishment and Alexy Fuchs is their son and chef. I was really keen to check out the food since he is hand carrying a lot of French produce during his flight over so it’s an awesome chance to experience a Michelin star restaurant chef cooking in Malaysia.

Amuse-bouche

Roquette Gazpacho with Fromage Blanc and Endives / Beetroot Discs with Whipped Goat’s Cheese

Roquette Gazpacho

I really like this amuse-bouche. It’s an arugula gazpacho served in a cocktail glass, which I thought sounded really promising for the rest of the night. My better half was a little dubious about how rocket can work, considering the bitter taste of the leaves. It’s blended with fromage blanc (literally white cheese) which works very well in cutting down the sheer bitterness of the greens.

beetroot disc

I also enjoyed the little discs of beetroot that produced a nice little crunch with the creamy topping of goat’s cheese. The two goes very well together – the Alsace vinegar in the gazpacho balances the flavors in this two-component amuse-bouche.

Entrées

Seared Foie Gras with Roasted Peanuts (RM 85)

foie gras

This is foie gras that Chef Alexy Fuchs personally hand carried all the way from France. I couldn’t tell if it was duck or goose foie gras and even experts like Daguin have difficulties telling the difference unless they’re both plated side by side. We have been to France and both are called foie gras in France – foie gras de canard for duck foie gras and foie gras d’oie for goose foie gras. It should be noted that 80% of foie gras produced in France is now duck foie gras.

However, I was told that this is goose foie gras – the real deal – and I don’t doubt it. The lightly seared generous slices of foie gras is rich, silky, buttery and melt in your mouth. It’s rich and it’s fatty – the contrast between the browned crust and barely solid center is divine! It’s almost disappears on your tongue into creamy goodness as soon as you pop it in your mouth.

My dear chose this starter since I’ll have my own foie gras in the very classic French dish Tournedos Rossini as my main. I have eaten a lot of foie gras preparations – from pate to mi-cuit and all the way up to whole foie gras and I have to say that this rates as one of the better ones that I’ve had.

It’s no coincidence that Alsace is one of France’s great foie gras producing areas. Chef Alexy Fuchs flew in from that region, bringing the Alsatian foie gras in, so I’m glad we ate it! The apricots at the bottom of the dish went really well with the flavors of the pan-fried foie gras.

Monkfish Carpaccio with Fresh Herbs & Candied Lemon Marmalade (RM 64)

monkfish carpaccio

I love monkfish and I love raw monkfish even better! It has to really fresh to serve as a carpaccio instead of a ceviche. This is a dish I am 100% certain that Chef Alexy Fuchs prepared himself coz I walked into the kitchen while he was slicing the monkfish.

This is my entrée and I really enjoyed it. I saw that everyone else at the fully packed dinner service ordered the foie gras (probably coz proper foie gras isn’t very common here) but I was very happy with my monkfish carpaccio. I asked my better half to eat this before her starter coz the flavors are much milder and she gave her nod of approval too.

I actually preferred my monkfish carpaccio – the wonderfully intense citrus flavors in the marmalade dotted all over the plate makes it a joy to spear a few slivers of monkfish to smear on the candied lemon before letting the taste combination hit my tongue. It’s wonderfully balanced and a great entrée to my heavier main.

Mains

Beef Tournedos, seared foie gras, paired with summer vegetables confit & veal reduction (RM 160)

Tournedos Rossini

Beef Tournedos is an extremely classic French steak dish. Tournedos Rossini usually consists of a good filet mignon topped with a slice of fresh whole pan-fried foie gras. It’s the most expensive item on the menu but it’s something I wanted to order as soon as I saw it since I’ve had it before and it was awesome!

beef tournadoes

This rendition didn’t disappoint – the steak was cooked perfectly medium rare, with a nice and pink interior. It’s also very juicy and even my better half, who isn’t a huge fan of beef, enjoyed a bite from my mains. I like how the foie gras is placed over the dish – the buttery and silky pan-fried liver almost acts like a sauce when you slice a bit of it to go with a chunk of prime filet mignon.

I liked the mini vegetables garnishing the plate too, but the hero of the dish is hands-down the well cooked steak with a decadent slice of foie gras on top.

Pan-fried Turbot, served with bouillabaise, fennel and toast (RM 128)

turbot

This is my better half’s order. The turbot is excellent – moist and delicious! I like how it’s stacked on top of toast too. I felt the flavors worked very well and I only have one bone to pick (pun intended) – there’s cartilage left on the fish!

That’s usually an unforgivable sin in haute cuisine.

panfried turbot

I got it on my first bite when my dear cut some turbot for me to eat and had to gracefully spit it out on my napkin. She didn’t get any cartilage in the next few bites but caught some on the last bite. I felt that the prep cooks should have done a better job at this – it’s not bones at least, but it detracts from the overall enjoyment of the meal.

Quail stuffed with Crayfish, served with Potato Puree and Crayfish Coulis (RM 98)

quail crayfish

I decided to order ANOTHER main to share! It’s not everyday we go out for a romantic dinner with a chef from a Michelin star restaurant cooking so I thought it’ll be nice to stuff ourselves…and it was the best decision I ever made!

The quail is absolutely fabulous!

There’s no other word that does it justice. It’s our favorite dish of the night! The quail is deboned and seasoned to perfection (it’s really hard to get those small bones, trust me) and cooked just right. Overcooked quail is really inedible – check out the ignorant and lazy street vendors butchering the small bird at Pasar Ramadan and you might think quail is a tough, dry little bird. Wrong!

crayfish stuffed quail

It’s succulent and moist and I was pleased to see that it was still pink in the center. The crayfish stuffing was to die for – simply delectable. There’s a VERY generous amount of Rhine River crayfish inside the quail. Magnifique! Everything in the dish works well, from the mashed potatoes to the little crayfish for you to suck the head juices out of and everything is on the plate for a reason – to rock your world!

It certainly made our night! Best dish ever, compliments to the chef.

Desserts

Passionfruit Pannacotta (RM 22)

passionfruit pannacotta

This is my better half’s choice since she really enjoys eating panna cotta. There’s an intensely acidic passionfruit puree inside, which really wakes you up like nothing else! I felt that the two goes very well together and we both enjoyed this dessert – the panna cotta was just the right consistency too!

There’s also a quill of grilled pineapple that acts as a garnish which surprisingly tastes really yummy too!

It’s turns out that no one else ordered dessert around us – we were the only ones, which is a bit of a shame, considering it’s priced pretty well.

Pineapple & Mango Streusel with Coconut Sorbet (RM 35)

chocolate macaroon

This is actually written wrong on the menu. I was confused when the dish came to me. I asked the waitress if she got the order wrong and Ling Ang came over to tell me that it was the right dessert – the menu was printed erroneously. It’s actually a chocolate macaron (of sorts) with a coconut based filling paired with a passionfruit sorbet.

It’s a perfect dessert for people who doesn’t like sweet desserts – both the desserts are more acidic than sweet. However, I felt that the dessert was rushed out and I personally didn’t feel that it’s a very well made dessert. I was really looking forward to his Caramelized Brioche with Beer Poached Pear and White Cheese Sorbet (RM 30) but it was only available on Tuesday and Thursday.

petit fours

The two desserts we ordered were too simple with really basic flavor combinations. We enjoyed it, but we certainly *weren’t* blown away. I can’t help but feel let down after the awesome entrées and main courses. The complimentary petit-fours really saved the desserts department though!

chef alexy fuchs

You just have to remember that Michelin stars are awarded to the venue so there’s no white tablecloth service and all that here. A lot of the things they do locally is a faux pas in French haute cuisine – asking to clear tables before both parties have finished dining, not serving the lady first etc but I guess that’s a product of Malaysian culture. Once we got the great floor manager Ling Ang and the friendly and accommodating waitress Juney to serve us, it was smooth sailing.

700 dollar dinner

It’s not everyday you get to have a Michelin star restaurant chef come over and do a collaboration so I thought the experience was great and the food was good overall, especially the perfectly cooked stuffed quail! Our bill came up to a total of RM 711.10 for two without wine (we shared a bottle of San Pellegrino sparkling water) which is very reasonable for KL standards considering the food and chef.

mezze michelin

I nearly missed Alexy Fuchs trip over coz I didn’t check my email for newsletters – the lounge sends out the occasional update on food happenings which sometimes goes into spam. This isn’t an invited review by the way, that was done in the afternoon and it wasn’t my cup of tea. I paid full price for the dinner coz I wanted to have a romantic dinner with my dear and you can only get that intimate ambience on a fully booked Saturday night by reserving a table.

alexy fuchs

I also got to meet Alexy Fuchs – thanks to Ling Ang who let me into the kitchen to say a quick “Bonsoir” to the chef! He was really nice and down-to-earth and I put up an Instagram photo of us in my SixthSeal.com Facebook page, which he shared on his personal Facebook page and said something to the effect of “even 10,000 miles away, the people here knows of the famous Le Gavroche by Nathalie and Benoit Fuchs” and tagged his parents which I thought was a cool thing to do.

michelin us

It was great night out and we both enjoyed ourselves immensely! :)