Friday, 31 January 2014

Pierre Ledent Pralines, Luxury Chocolates, Kuala Lumpur, Malaysia

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Piedmont - Pierre Ledent Praline

Chocolate Pralines by Pierre Ledent

Words by Lisa Mangelsdorf
Photos by The Yum List (Monica Tindall)

“Life is like a box of chocolates, you never know what you will get…” (Forest Gump, 1994)

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Oh so true of a box of artfully fashioned pralines by Chocolatier Pierre Ledent. Born in Belgium into a long line of Master Confectioners, Pierre has elevated the craft of designing chocolates to an art form. Each creation is so beautiful that only a jewelry box will do for packaging. 

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Pierre Ledent Pralines
Pierre hopes for his customers to have an experience of all their senses when eating his chocolate. He strives to ensure a perfect balance of complimentary colors, scents, flavors, textures and even sounds in each carefully created piece. All of Ledent’s pralines are made with only the finest ingredients from around the world - no less than 70% Cacao Beans from only certified origins, spices from Polynesia, and fruits and nuts from Sicily and Spain, to name just a few.

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
I invited my Belgian friends over to help my husband and I taste the wide variety of uniquely named pralines, which we found were generally as pleasing to the palate as they were to the eye. Each piece was tasted slowly in order to truly experience the flavors that are layered like in a fine wine. As personal taste is always subjective, we all ended up with different favorites!

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
The Pamela with its splash of color across the top, reminiscent of a Monet at Giverny, begins with a strong dark chocolate taste followed by a burst of fruitiness and a floral finish – amazing! 

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur

Although perhaps not as beautiful as the Pamela, another favorite was the Symphonie – like a musical composition it was very well balanced, with an apricot center that came as a surprise in the middle of a creamy ganache.  “Oh! This takes me back to my childhood,” gasped my Belgian friend, almost misty eyed! 

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
The simplicity of the Rosa embodies a classic combination of chocolate with orange, with neither flavor overpowering the other. 

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Another for those who enjoy the combination of fruit and chocolate  - the Kir Royal – it melts easily in your mouth to reveal slightly tart raspberry and sweet champagne notes. Even to the immature palate of my husband (who thinks a Hershey’s kiss is great) the quality of these fine confections were not lost – “Seriously, every single one of these is incredible!”  He is not wrong!

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Kir Royal
Not your everyday chocolates in concept, taste or presentation, even a single box of Pierre Ledent  pralines would make the perfect Valentine’s gift for the one you love. Available in jewelry box sizes from one to up to sixty pralines, customers can select their favorites to create a beautiful personalized gift.  

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Prices begin at RM18.90 for a single box, located at Jason’s Food Hall in Bangsar Shopping Center.

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Solo Boxes (RM18.90)
Reason to indulge: exquisite chocolate packaged as if jewels make fine gifts for the one you love.

Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Deca Box (RM148.90)
Pierre Ledent pralines, luxury chocolates, fine chocolate kuala Lumpur
Quinta Box (RM78.90)
Pierre Ledent
Jason's Food Hall
Bangsar Shopping Centre
285 Jalan Maarof
59200 Bukit Bandaraya
Kuala Lumpur

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Thursday, 30 January 2014

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur, Malaysia

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Lafite, Shangri-La Kuala Lumpur

Valentine’s Day Set Dinner Menu

Ask a Malaysian or an expat who has lived in Kuala Lumpur for any lengthy period of time for an elegant dining recommendation and Lafite is sure to roll off tongues early in the conversation. One of the original fine dining establishments in the city, Lafite at the Shangri-La Kuala Lumpur has stood the reliable test of time.

The room is round and centred by a giant glass water feature, with tables fanning out in a circular manner from the decorative core. Sounds of running water form a pleasant background hum alongside softly playing Buddha Bar tunes. Tall windows overlook lush tropical gardens and there’s glistening glass everywhere. 

Service is supreme and the wine list is one of the best in the city. Chefs change, but standards are consistent. The top masters in their field are recruited and, the restaurant has benefited from a stream of well-reputed names gracing the kitchen. 

Award winning Chef de Cuisine, Jean-Philippe Guiard, currently heads the crew. Formerly gaining experience in one and two Michelin starred kitchens in Europe he worked his way up to become chef de cuisine of Joel Robouchon, the three starred Michelin restaurant in Paris! Expectations are high.

We’re here to sample Lafite’s Valentine’s Day set dinner menu. 

Beginning with a glass of bubbly in the Red Room, Champagne Bar, our appetites are whet and our thoughts enthusiastic. Canapes are presented on a rectangular black slate. Petite rounds of seabass and oyster tartare and truffle scrambled eggs hint at the quality of the meal to come. We’re excited. We could easily pass a couple of hours here but remember the menu is a line up of six courses, so switch our low lounges and dimly lit room for the elegant fine dining setting of Lafite.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Champagne Taittinger Brut Reserve in the Red Room Champagne Bar
The restaurant is full – testimony to the chef’s reputation.

Warm bread – rye, ciabatta and soft baguette – arrives in a metal basket. Echire Beurre de Baratte sides it - nothing less than French butter will do of course. 

An amuse bouche of Asparagus Cream is served in a petite white bowl. It’s frothy on top, like a machine made cappuccino, with a stripe of charred fine breadcrumbs flanking the surface. Full flavoured and creamy, yet not viscous, it’s surprisingly light and airy. The soup is an elegant start and has performed its duty well, arousing our interest for what’s to come.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Amuse Bouche - Asparagus Cream 
Gorgeous tall-stemmed glasses, resembling slim leggy models, adorn the table. M. Chapoutier 2011, Le Ciboise, Luberon from the Rhone Valley is the first filler. Subtle aromas of spring blooms and citrus prove our first wine pairing a perfect match for ensuing seafood. This wine carries a story too - it’s one of the only companies in the world to print wine labels in Braille as well as regular print. The waiter allows us to rub the bottle to feel the patterns of raised dots beneath our fingertips. 

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
M. Chapoutier 2011, Le Ciboise, Luberon 
A succinct tower of Hokkaido Scallop, Oyster and Aquitaine’s Caviar Tartare appears alone in a bowl. Warm Lobster Consommé is poured over the top providing a tad of table entertainment. With a rich seafood flavour, it could easily overstep that delicate balance of intensity, but chef has mastered this brew and reigns in the tastes gracefully.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Hokkaido Scallop, Oyster and Aquitaine’s Caviar Tartare, Lobster Consommé 
Joseph Drouhin, Pouilly-Fuissé 2010 is our next white. A change in glass size shows the meticulousness of the restaurant. Not all white wines are equal and so deserve different shaped and sized drinking vessels. This chardonnay is dark blonde in colour, with ripe grapes and flowers on the nose. It’s refreshing with a long aftertaste and proves a playful companion for the following two dishes.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Joseph Drouhin, Pouilly-Fuissé  Grans Vins de Bourgogne 2010 
Langoustine Ravioli with Melted Leek, Cognac Sauce and Salmon Roe provides a podium for each ingredient to showcase their unique flavours. Rather than blending together to form an overall taste, each takes an equal turn in the spotlight. The sauce is frothy and coats the mouth, the crustacean luscious supplying texture and a taste of the sea and, the fish eggs burst with a salty juiciness.  

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Langoustine Ravioli with Melted Leek, Cognac Sauce and Salmon Roe 
A flat white plate with a small reservoir in the middle holds Seared Wild Turbot with White Beans and Coconut Cream, Crispy Salsify and Roasted Spices. Shavings of dried crispy eggplant tangle the top, white fish flesh supports the vegetable and a beige pond bathes it all. The fish is pan seared scorching a lovely golden brown on the outside but leaving white flaky flesh within. Tiny white bean sprouts deceptively appear as long grains of rice. Upon biting though the palate receives a fresh moist surge uncovering the deception.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Seared Wild Turbot with White Beans and Coconut Cream, Crispy Salsify and Roasted Spices 
Another wine glass is brought to our table for a change to red. We have thoughts of Russian Babushka dolls. Each class presented is bigger than the previous. Opulence, decadence, living life lavishly – it’s more than we need but we relish in every detail. Sticking to the French theme, Connetable Talbot Saint Julien 2009, is the next wine of choice.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Connetable Talbot Saint Julien 2009
An oval bowl opens like a hand cradling the Duck Liver, Egg and Truffle Warm Jelly. Fine strips of black truffle are stacked on top and, the rich liver is a baked egg custard texture with a thin sauce across the surface. This plate goes equally well with the last drops of our white and our current red. It’s a perfect interchange dish, allowing us to experiment with a red and a white pairing. We’re leaning towards a preference for the white as it seems to mirror the dish’s richness with is smooth viscosity. We appreciate the red though for its ability to slice through the creaminess.

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Duck Liver, Egg and Truffle Warm Jelly
Spying on our fellow diners between courses we witness a wedding proposal at our neighbouring table. It’s a quiet event, but we delight in the intimate celebration. The potential mate has chosen the location well and his request is met with a teary, “Yes!”

Back on our table, chef continues to impress with Roasted Wagyu Beef Tenderloin, Fake Potato and Porcini Truffle and Beef Jus. A parsnip cone is coated with crushed hazelnuts and, two black rounds of potato mash rolled in a black mushroom crumb resemble black truffles harvested fresh from the forest. The sauce is a reduced beef juice with small pieces of mushroom and duck liver exciting the taste buds with a rich decadence. We cut the beef and laugh at the use of a butter knife – it’s literally all you need. Hubby murmurs and groans something unintelligible but easily translatable  - “this is the best beef of the year,” or something along those lines. We’re beyond words and end the dish mute with a few guttural sounds of pleasure. 

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Roasted Wagyu Beef Tenderloin, Fake Potato and Porcini Truffle and Beef Jus    
Now that our plates are empty, hubby continues on a monologue about this indeed being the best meal of the year. Only a month in, I guess its chances are high. But… I do have to agree. I’m dazzled. This truly has been a breathtaking (tummy caressing) experience.

Passion Fruit Mousse, Pineapple Leaves, Valrhona Dark Chocolate Sauce and Lemon Meringue
is the grand finale. Two canary yellow mounds crowned with lemon caviar are carefully dripped with two spoons (one on each hill) of cacao sauce. Two mounds mean two different tasting sensations. I start the first eating each layer separately and, finish the second trying everything mixed together. It’s a sweet finish, but wonderfully refreshing, lightening our closure rather than leaving us feeling heavy and overstuffed. 

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
 Passion Fruit Mousse, Pineapple Leaves, Valrhona Dark Chocolate Sauce and Lemon Meringue

We’ve had a fabulous evening. Each dish has proved perfect portioning. Every one is rich in taste providing a complete episode for each course. Singularly satisfying, but building on each other, we think the chef is a genius. 

Lafite, Valentine's Day Set Menu, Shangri-La Kuala Lumpur
Petite Fours
Lafite’s Valentine’s Day Set Dinner Menu is priced at RM 900++ per couple. Reservations are a must. 

Reason to visit: exceptional service; fine classic French cuisine; excellent wine list.

Lobby Level
Shangri-La Hotel
11 Jalan Sultan Ismail
Kuala Lumpur 50250
+6 03 2074 3900
Lunch: 12noon – 2:30pm (Monday to Friday)
Dinner: 7pm – 10:30pm (Monday to Saturday) 

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Wednesday, 29 January 2014

Pressroom Bistro, Pavilion, Josper Grill Menu, Kuala Lumpur, Malaysia

french, spanish
Pressroom Bistro, Pavilion

New Josper Creations
Pressroom Bistro

Words by Kirsten Durward
Pictures by the Yum List

There are few more fun ways to while away the minutes waiting for your dinner company than watching your fellow homo sapiens go about their day. Scurrying shoppers and dawdling diners weaving through Pavilion’s busy walkthrough are my opening act, with dinner sure to be star of the show. Positioned for people watching, Pressroom promotes itself as a modern interpretation of the European bistro, but right now it’s belying its French roots and riding the wave of KL’s current love affair with all things Spanish. Tonight’s tastes are sizzling hotplates from the Josper charcoal oven accompanied by the ever so funky Tapas Wine Collection. The Josper’s leitmotif is ‘Passion for Grilling,’ and you all know The Yum List has passion for eating so we’re eager to wrap our lips round the ‘New Josper Creations’; bring on the pans!

New Josper Creations

Roasted cheese lovers will slaver with joy at the bubbling Herbed Provolone. Our forks clash as we tackle its melting, squidgy, sticky, stretchy fun. Crunchy chewy edges bump up against garlicky tomato, and we’re off to a rampant start.

Pressroom Bistro, Pavilion, Josper Grill Menu
Oven-baked Herbed Provolone with toasted sourdough (RM26++)
Soft, lightly scrambled egg contrasts with firm prawns in a melding merge of textures for our next dish. I muse that it’s a shame this is not a breakfast option dish. It would be splendid for a late-ish Sunday start.

Pressroom Bistro, Pavilion, Josper Grill Menu
Scrambled Eggs with prawns, onions and tomatoes (RM36++)
Pressroom Bistro, Pavilion, Josper Grill Menu
Eggs Scrambled at the Table
With a naughty wink, Caning offers up that in Venezuela, clams are known as ‘el rompe colchon’  - the mattress breaker. Ahem! It’s a pretty pan and we dive into the white shells with gusto. The clams are fine but the sauce is sensational and we dip and dip and dip again with our bread wedges. Juicy, winey, slightly spicy, this sauce just has to be all soaked up. 

Pressroom Bistro, Pavilion, Josper Grill Menu
Fresh Clams with Chablis and Chili (RM28++) 
The pans are getting bigger and bigger, each dish seems to up the size. Fish of today is Sea Bass –a big juicy chunk of white fish. Steaming, slippery, spicy slices of potato fill up the pan, sprinkled with slivers of colourful peppers. The technique of the Josper oven is shown to the fore here, the barbecue crisp skin covers the insanely moist mouthwatering fish. Better than grilled, better than steamed, better than baked, can I coin a new verb here – Jospered? 

Pressroom Bistro, Pavilion, Josper Grill Menu
Fish of the Day with Patatas Panadera, and Paprika Sauce (RM49 ++)
A Vegetarian’s paradise is parked in front of us. Where to start as peppers vie with mushroom, cauliflower, pumpkin, zucchini and more? Monica’s happily muttering, ‘I love, love, love my veggies… even better when they’re roasted!’  The cluster of colours assaults the eyes, but beyond that, flavours are to the fore. We don’t need the trio of mayonnaise, the natural juicy vegetables basted in oil and garlic, festooned with crunchy pieces of rock salt, stand up and talk for themselves. Tomatoes, firm, not soggy, pop with an intensity of flavour that would be hard to beat, while eggplant slices are moist and firm. For veggie lovers – a number one YUM! 

Pressroom Bistro, Pavilion, Josper Grill Menu
Roasted Vegetables (RM33++)
‘OMG, its so much food!’ blurts Mon, and she’s right of course – the vast platter of meat in front of us could feed a family of four with ease. Tenderloin is as it should be, pink centered and tender; in fact the juices seem to be still gurgling out of it as it steams on the platter. The grill’s seared a full herby flavour into the meat and it’s just the right texture for a bit of bite. Tasty! Lamb chops are chunky and patty dense and juicy, as I manage a nibble of each from this feast. Spring Chicken is the surprise star of the show, slightly piquant crispy skin and totally succulent flesh on the bone. We all agree that this is one of the best value food offerings in the city.

Pressroom Bistro, Pavilion, Josper Grill Menu
Mixed Meat Board (RM88++)
The Tapas Wine Collection 

An affordable lighthearted quartet of easy drinking wines with a modern fresh feel and entertaining labels. ‘Feel’s good to be good,’ chirps from the Garnacha, and ‘Wine, sweet, wine!’ tempts from the Moscato.  Be wary with your bottle, as in the warm evening air, these easy sipping wines slip away very quickly. Decent drinking wine, for the price.

The Castillia y Leon Verdejo 2012 - a mellow buttery white with fruity overtones of lemongrass and passion fruit.  It’s fresh tasting and very easy drinking; the bottle can’t surely be gone already… Caning?

The Valencia Tempranillo 2011 – a medium dry red with gentle tannins and a soft finish, rolling over the tongue. Undercurrents of blackberry and cherry make this a pleasant drinkable wine.

Pressroom Bistro, Pavilion, Josper Grill Menu
The Tapas Wine Collection - Verdejo, Tempranillo
The Navarra Garnacha 2012 - a bright, dry rose, with a gentle acidity and ripe flavours of strawberry and watermelon.  Another one that slips down rather too easily…

Pressroom Bistro, Pavilion, Josper Grill Menu
Navarra Garnacha
The Valencia Moscato 2012, very similar to the Italian Moscato d’Asti, is perfect for our sweeter palated, light-headed friends. With tinges of lychee and honey on the tongue, I can think of a couple in particular who’d enjoy this slightly effervescent, delicate low alcohol wine. 

Pressroom Bistro, Pavilion, Josper Grill Menu
Valencia Moscato
The Tapas Wine Collection is priced at RM24++ per glass and RM118++ per bottle.

Josper Creations are available from 4pm til Midnight.

Reason to visit: Speciality indoor bbq cooking, generous sharing portions, lively atmosphere, easy drinking wine.

The Press Room Bistro @ Pavilion KL
Lot C3.10.02 Level 3, Connection, Pavilion Kuala Lumpur
168 Jalan Bukit Bintang
Kuala Lumpur
+6 03 2148 3889
Open: 9:00 am to 2:00 am

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Tuesday, 28 January 2014

Fisherman's Cove, Feast Village, Starhill Gallery, Kuala Lumpur, Malaysia

Fisherman's Cove, starhill gallery
Fisherman's Cove, Feast Village, Starhill Gallery 

Fisherman’s Cove, Feast Village, Starhill Gallery

While real estate agents scream location, location, location, food writers often shout ambience, ambience, ambience. Fisherman’s Cove at Starhill Gallery, deserves an enormous holler for its outstanding performance in this arena.

Feast Village (Starhill Gallery’s luxury dining precinct) itself is often considered one of the sites to see in Kuala Lumpur. Uniquely designed, there has been no detail left out in this gathering of restaurants. From flooring to walls, lighting to furniture, each outlet is unique and worthy of more than a few gigabytes of space on your camera.

The semi-open space of Fisherman’s Cove is cozied with low bamboo ceilings and transparent fishing sails along one wall with a fish tank forming the other. Solid timber tables and chairs are elegantly, yet simply set with curvaceous wine glasses, white cloth napkins and silver cutlery. Cane fishing traps and straw fishermen’s hats act as adornment in this enchanting boathouse and, a small open kitchen allows diners a peak into the busy-ness of food preparation.

Fisherman's Cove, starhill gallery
Fisherman's Cove
The most romantic seats in the house though are upstairs. Bamboo mats lower the roof and, lanterns gently illuminate the tables with a warm glow. Bamboo poles scaffold the upper floor forming private booths. It has such an atmosphere of late-evening-in-a-village-by-the-sea that you almost smell the ocean as you dine. I imagine the fog rolling in to the coast, boats bobbing up and down in choppy disharmony and, hear a foghorn faintly sound her warning from afar. Ambience, mood, character – Fisherman’s Cove has it for sure.

starhill gallery, fishermans cove
Cozy Spot for an Intimate Dinner
We’re just seated, yet warm moist towels and water are on our table without us even noticing their placement. Soon after a waiter appears with menus, serves us water and asks if we’d like lemon before adding a slice. We place our wine orders and appreciate their speedy arrival.

My choice, Hunter’s 2012 Sauvignon Blanc from Marlborough is pale straw in hue with tropical fruit on the nose and a lovely crisp complexity in the palate. Hubby’s Benchmark Grant Burge 2012 Chardonnay from South Australia is creamy in the mouth, with a medium body and a crisp finish. Aromas of stone fruit and melon tease the nose and, it too is a good choice for seafood.

fishermans cove, starhill
House Wine - Benchmark Chardonnay and Hunter's Sauvigon Blanc
Lightly toasted bread with balsamic vinegar and olive oil for dipping provide something to nibble on while we decide on our order. The bread is light with a thin crisp crust coated with cornmeal. Tiny pieces of sun-dried tomato add interest and the texture inside is light and fluffy.

We begin the meal with a Symphony of Appetizers chosen by the chef. The Hot Prawn Cocktail (RM32) is coated with a warm, sweet and tangy mayonnaise. It brings a smile to both of our mouths. Caramelized walnuts add a crunchy candied appeal. Hokkaido Scallop Gratin (RM54) has the potential for danger on a date. The wonderfully cheesy salty gratin tempts us to uncouthly wipe up the last drops from the plate. Fortunately we’ve been married long enough to know that the other would want to do the same thing. So there is no uncomfortable moment of bad mannered embarrassment. Pacific Oyster Thermidor and Cheesy Mornay (RM48) brings plump molluscs with a tasty creamy cheese topping and has hubby gooing and gaaing in delight. The last bite sees a dominant saltiness of Teriyaki Sea Eel (RM28) flawlessly balanced with sticky sushi rice and tiny cubes of succulent mango. (*Prices quoted are for full portions, the pictures shown are just sampling size as we had an assortment.)

Fishermans cove, starhill
Symphony of Appetizers
Service is spot on. Water is topped. Plates are cleared. Waiters enter and leave unobtrusively. When help is sought, they’re tableside. When privacy is desired, they disappear. Timing between plates is perfect.

Fisherman’s Cove Seafood Soup (RM38) comes out hot and smelling delicious. It’s their signature soup and brimming with fresh fish, shells and crustaceans. Enoki mushrooms, cherry tomatoes and garden fresh herbs add contrasting colour to the rich orange broth and white seafood. Before I’ve even dipped my spoon, hubby is blabbering of childhood beach memories and mumbling words such as “awesome,” “rock and roll,” and “incredible baby” in full Latin accent (he does this when he’s truly happy). I scoop. Sipping at first. Then hurriedly slurp as I discover what hubby is rambling about. The broth is light and delicate, not the robust brew I was expecting from the aroma. Fish flakes upon hitting the tongue and the mussels melt. I know this broth is going to disappear fast and I want my share. Half way through I further hitch up my napkin, as it’s getting messy, but I don’t slow down.

starhill, feast village
Fisherman's Cove Signature Seafood Soup
Today we’re exceptionally lucky as it’s a Tuesday. Tuesday and Thursday is fresh fish delivery day, so we’ve ordered the Catch of the Day (although with live fish tanks lining the walls you’re pretty much guaranteed freshness any day of the week). Chef prepares coral garouper in two styles. One is a simple pan fry in a cream butter sauce with a bowl of steamed veges on the side. The other is steamed with their popular Spicy Nyonya sauce. Roasted eggplant, choy sum and arcs of pumpkin are too lightly rolled in the spice. It’s a wonderfully aromatic dish. Lemongrass, ginger flower, pickled onion, calamansi and chilli padi provide the base for what hubby is now associating with the word, “volcano.” As he clears his nostrils, I heed the warning and scrape the sauce from the flesh before putting it in my mouth. Chilli leaves my tongue tingling, but we both go back for more until there is no more. We’re pleasantly satisfied, feeling energized in a way that usually only seafood and vegetables can accomplish.

fisherman's cove, starhill gallery, feast village
Pan Fried Coral Garouper
fishermans cove, feast village, starhill gallery
Steamed Coral Grouper in Spicy Nyonya Sauce
It’s time to try dessert.

Warm moist refresher towels make a welcomed return appearance as we settle back into our seats and await sweets. Warm Chocolate Lava Pudding (RM22) needs 12 minutes for baking. As we break the freshly baked dome we see why. The hot chocolate liquid oozes from the centre and spills onto the plate. A ring of chocolate biscuit crumbs surrounds the eruption and a pastry cup of vanilla gelato balances on top. It’s warm and gooey and we love the contrast of ice cold cream mixed with the chocolate sauce.

starhill kl
Warm Chocolate Lava Pudding 
Hubby predictably ordered the Lime and Ginger Crème Brûlée (RM22).  A strip of orange fruits and chocolate soil leads up to the crème brûlée, which I hear crack with hubby’s spoon already hitting the surface. It’s rich and creamy but the lime and ginger break the heaviness bringing a lighter feeling to the ending. Lucky I had my spoonful early on as I have literally turned away for a second to ask the waiter for coffee and hubby has picked up the brûlée pot and is enthusiastically gouging out the last blob.

starhill gallery, feast village, fisherman's cove
Lime and Ginger Creme Brulee
Latte for me and tea for hubby completes the meal, but our night is not done. We’re in good humour and still have space for a drink or two more. Starhill has a lot to offer, so we wonder off to find some liquid pleasure.

Reason to visit: charming ambience (for a romantic date be sure to book the cozy tables upstairs); fresh high quality seafood; excellent service.

Fisherman’s Cove
LG 10, Feast Floor
Starhill Gallery
181 Jalan Bukit Bintang
55100 Kuala Lumpur
+6 03 2782 3848

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