The Art Coffee Nexus Bangsar South

Thursday, March 1, 2018

The Art Coffee Nexus Bangsar South

The Art Coffee which used to be in Sunway Giza have moved to

Lot 1.8, First Floor, Nexus Bangsar South, Jalan Kerinchi,

Kuala Lumpur to cater to the coffee lovers.

One of the major revamp is that The Art Coffee at Nexus Bangsar South serves a full dining menu and we have gotten to taste some of this newly crafted dishes by Chef Alex.

We started off our tasting session with an order of Smoked Salmon Salad (RM16.00). This rich multi-coloured salad is a feast for our eyes when it was served to us. In the salad, you get a combination of Lolo Rosso, Lolo Bienda, Smoked Salmon, Purple Cabbage, Capsicum, Tomato Salsa, Walnut, Dried Cherry and tossed with a sesame infused dressing.

We decided to order a sharing starter which is Munchies (RM14.00). This sharing platter consists of Deep Fried Chicken Popcorn which has a nice bite crunch. Also on the platter is the fried nachos which is served with Trio Cheese Sauce and Guacamole Dip.

For our soup, we had the Soup Of the Soul (RM13.00). The soup is a clear based chicken soup while the breast meat is chopped to a nice bite size and cooked with broccoli. This soup is served with toasted baguette.

For fans of pasta, The Art Coffee offers 3 cooking style which is the tomato based, cream based and the Aglio Olio style. Being a fan of seafood; for the tomato-based, we had the Seafood Marinara (RM23.00). The seafood that was used for this pasta is the Prawns, Squid, Green Mussels, Lala and for the vegetables, the chef uses black olives, tomatoes coulis and baby spinach to add some texture and taste to the spaghetti.

For the Cream style; we ordered the Creamy Oriental Popcorn (RM21.00). The pasta that is used for this dish is the Linguine. For this dish, the Chef has infused an oriental touch to this dish by having the cream cooked with the fragrant curry leaves to give it a dash of spicy flavour. It is then topped with the deep fried popcorn chicken. According to the Chef, these popcorn are not the same as the commercially available but are in-house made by the chef using chicken tenders and are marinated by the Chef recipe.

For the mains; we decided on the Steak Diane (RM38.00). The Beef Fillet is cooked medium-well in classic Diane sauce and is accompanied by the sweet potato chip and sauteed vegetables.

To end our meal, we ordered the Chef's Signature Dessert (RM18.00) which is a fried soft dough and in it is the chilled avocado-lime paste, served with mix berry sauce and topped with cotton candy.