Foodie Blogroll

Showing posts with label Damansara Height. Show all posts
Showing posts with label Damansara Height. Show all posts

Wednesday, 1 March 2017

Sticky Wicket @ Bukit Damansara - English Style Cricket Bar

Cricket used to be a very popular game in Malaysia during the 50's thru 70's.Being the first cricket bar in Kuala Lumpur, Sticky Wicket takes pride in its British and cricket-themed menu! The restaurant is located in the cosy neighbourhood of Bukit Damansara, where you can find a plethora of restaurants and bars as well.

Sticky Wicket Address; 
34, Plaza Damansara , Medan Setia 2 , Bukit Damansara
Kuala Lumpur, Malaysia

A new player in this field, Sticky Wicket opened its doors in August 2016. It is already a favourite among cricket (and sports) fans! An elegant setting greets diners the moment they walk in. The dark wood and leather furniture exude a level of comfort and classiness.

Adorned the entire restaurant are cricket memorabilia; some of which are limited edition items.

We started our review with the SACHIN GARLIC PRAWNS (RM38.00) - the prawns were succulent with a firm tender texture. We loved the strong garlic taste with a slightly spicy taste to whet our appetite.

Most of the food that is served at Sticky Wicket are really nicely paired with the drinks. If you are a beer lover, this is a real good place to indulge in which our next dish MORE-ISH CHIPS (RM 17.00) that come with the rich creamy spicy salted egg yolk dip. We really like the dip that goes perfectly well with the in-house made french fries.

Next is the JALAPENO YORKERS (RM20.00) which is wrapped with cheese and turkey bacon and then sent to the griller.

Our final starters are the BAILS (RM 20.00) another in-house made dish made from 100% lamb sausage rolls that are wrapped in a light crusty pastry. It was well-seasoned with Jamaican jerk spices and came in a bowl of 5 sharing pieces.

For the mains, you really have got to try out THE GREAT BRITISH COD & CHIPS (RM 42.00). At most places, they would serve the fish chips using the popular Dory fish, but here you get the COD fish which has a much better texture and taste. Each cut, you will be able to see the white flaky flesh of the Cod fish. Served with the in-house fries, this is indeed the star of the night for us.

Next is the CRISPY LAMB SHANK (RM 55.00). The best cooking style for Lamb Shanks is braising, but here at Sticky Wicket, the Lamb Shanks is cooked using the deep-fried to a light crisp and served with a herb-infused mash potato with naughty bean sauce. To truly enjoy the meat, we have to resort to using our hand to tear off the tendon and the meat that lingers around the bones.

Another traditional British dish served here is the TOAD IN THE HOLE (RM 29.00) It is cooked with good quality sausages in a Yorkshire pudding batter, and served with onion gravy. This is Make-to-order dish, so you have to allow 20-25 minutes preparation time.

Our final mains is THE GASTROPUB BEEF RIB BURGER (RM 39.00) It is a braised short rib on a burger bun with caramelised onions, and rocket, topped with a Mac n Cheese.

To end our lovely dinner, we had 2 desserts, the first of which is the ETON MESS (RM 19.00) a Crispy Meringues with softly whipped cream, macerated and topped with fresh berries!

Our finale was the STICKY DATE PUDDING (RM 22.00), our first thought is that this dessert will be very sweet, but the chef has delicately prepared to served this with a low sweet level which was just about right for me. Served with the Madagascar vanilla bean crème anglaise cream sauce that accentuates the taste of the warm date pudding.

One of the main speciality at Sticky Wicket is its cocktails: a total of 12 special cocktails is on its menu, which is named after popular cricket players like The Smiling Assassin (Muttiah Muralitharan), Dickie Bird (Harold Bird) or the F*****g Old Tart (Dennis Lillee) to name but a few. If you are a fan of cocktails, you are in for a treat.

Overall we like the ambience and atmosphere at Sticky Wicket as it is quite relaxing. Great place to meet with friends and associates over a glass of your favourite drinks and watching those cricket games.

Friday, 23 December 2016

Italian Restaurant Kuala Lumpur Via Pre KUL Bukit Damansara Affordable Authentic Italian Cuisine

Fans of Italian Cuisine, you can take note, that there is a new Italian Restaurant in Kuala Lumpur Via Pre KUL located in the quiet neighbourhood of Bukit Damansara.

Via Pre KUL Address
25, Lorong Setiabistari 2
Bukit Damansara
Kuala Lumpur, Malaysia

Via Pre which stands for Jalan Pre in Italian is the name of a road in Genova Italy. Their Penang Restaurant Via Pre Penang has been operating for more than 3 years now.

The owner has decided to start the KL branch to serves affordable and authentic Italian cuisines to folks in Kuala Lumpur. By the way, Via Pre KUL is a pork free restaurant.

Its root can be traced to the co-founder of the popular Italian Restaurant which is Neroteca. All the menus are scrutinized by him to ensure that you will be able to enjoy an authentic Italian taste.

To ensure the authenticity of the dishes, almost all the ingredients used in the restaurant are imported especially from Italy, up to the flour that is used to bake the bread while the pizza flour which hails from Napoli are fully imported and freshly made on a daily basis.

Our review started with a starter which is Bresaola (RM29.00). The Air dry beef loin which has a slight salty taste is used to wrapped the fresh mozzarella cheese and then served with button mushroom pikes, with a light touch of Evo oil and fine balsamic dressing making the right blend of texture and taste to this appetizer.

Sunday, 4 October 2015

Ploy @Work Clearwater Fusion Thai Japanese Cuisine Review

Fusion food are much of an in-thing now; but to serves it with top quality ingredient and with a special taste that lingers on your tastebud is not an easy thing to achieve. +BestRestaurant ToEat was invited to taste; new fusion dishes created by their Master Chef at PLOY @Work Clearwater located G-02 Ground Floor WORK@Clearwater Changkat Semantan Damansara Heights 50490 Kuala Lumpur.

One of the unique thing about PLOY is that they put a lot of emphasis in the science of food preparation; i.e thru the use of special cooking techniques to create these dishes to tantalize your tastebud.

At PLOY, the emphasis is on elegant dining experience; here you can enjoy the quaint and modern decor while nibbling sharing platters dishes specially created for better bonding experience.

One of the concept of dishes served at PLOYs' are of snack plate sizes where you can share these dishes while having your favourite drinks and chatting away. The first dish on our table was the Sliced Cucumber (RM 8.50). Served as a cold dish the sliced cucumber are chilled and arrange nicely on the plate and topped with an aromatic sesame oil dressing with a special flavouring.

Next is the Thai Spice & Miso-Butter Fresh Corn Wedges (RM 10.50). It comes with 2 flavours i.e. Thai Spice and Miso-Butter. A special taste for you to experience compared to the standard corn on the cob butter style.

Next comes the special Chicken Curry Popcorn (RM 8.50). Smothered with curry powder and chicken seasoning, it is indeed a special preparation of popcorn. For this dish, you have to eat it real quick as the popcorn will lose its crunchiness after sometime. According to the chef, they probably have to add more caramel to maintain the crunch.

This is then followed by another Japanese appetizer with a twist i.e. the Sambal Miso Edamame (RM 10.50). Marrying the popular steam Edamame with pan fried sambal paste and topped with sesame seed gives you a spicy taste to this bean.

After the appetizer dish, we move to some quick bites dishes, the first of which is the Tender Honey Pepper Wings (RM 14.00). The winglet which was pre marinated with the chef house made broth to ensure the full penetration of the broth flavour right to the chicken wings. Before serving the winglet; there are then fried with a honey-based soya sauce and topped with fragrant sesame seeds.

The Seared Wagyu (RM 46.00) is a pretty interesting dish, as the beef are lightly pan seared to enable it to be slightly charred on the outside while the inside meat is still medium done. This ensures that the meat still retains the juicy texture and taste of this top quality meat. It is then seasoned with orange Ponzu, chili miso and chopped crispy garlic.

Well, to many Japanese seafood fan, octopus are usually served sashimi style but at PLOY, this thinly Sliced Octopus (RM 24.50) are served with seaweed. It is served with a sourish concoction sauce of shoyu, lemon, mirin and sake.

Next on is the Spicy Cold Tofu Blocks (RM 10.50) This dish reminds me of the Chinese style steam tofu but with a Thai inspired creation. The tofu are served chill with a special 'Thai XO sauce', ginger and crunchy ground almonds for a different feel and texture. Simple as it seems, we love this dish.

Tofu Agedashi (RM11.50) is another popular Japanese dish, but at PLOY it is served with a sweet and spicy broth which is made out of dashi, mirin, shoyu and a special imported togarashi (Japanese word for red chilli pepper). It is then topped with finely shredded scallion and a dash of fine grind turnip.

For the Main Dishes; we were served with the Stirred Fried Lemongrass Beef (RM 46.00). The tender Wagyu beef are fried with Japanese Shishito Pepper, Thai herb oil and tamarind sauce. We love the juiciness of the meat and this dish should go well with some white rice.

For the fish dish, we had the Assam Steamed Seabass (RM 27.50). We love the taste of the Assam, as it has a well balanced spicy level with the right sourish taste. As again, would have loved it eating with white rice.

The next dish is very special; it is called the Flaming Red Fish Curry (RM 42.00). This dish comes with a glass of whisky. When served to you; the waiter will first light up the whisky and then poured onto the curry. You can still see the lighted whisky on your curries. It is quite an experience to savour this dish which has a strong whisky taste.

Next we had the Crispy Negihama Maki (RM 25.50). The Hamachi is wrapped in the sushi and topped with Onions, Scallions and Crispy Rice.

As mention earlier, Ploy like to employs special cooking method, the next dish is a sample of their chef creation of special raw dishes which is the Tuna Ceviche (RM 35.00) The tuna is served with lime, shallots and cube turnip on a coconut shell.

Next is the Lemongrass Tuna Wraps (RM 27.50), This looks like the Vietnamese roll, but the actual wrap used is a super thin slice of  'Sa Kot' - turnip with avocado, chilli paste and crispy rice.

At Ploy, you can have a taste of some special rice and pasta dishes, which we got to taste; it was the Unagi Meshi (RM 49.50). We love the Japanese rice as the white round steam rice are mixed with sauteed fresh shiitake mushroom seasoned with a housemade sauce with pickled turnip to add a new dimension to a slight sourish taste of the rice. It is then topped with grilled eel with teriyaki sauce.

Next, we had a western style dish which is called the  "FUN GUY" Spaghetti (RM 31.00). It is cooked al dente with a generous amount of oyster and button mushrooms and topped with some special truffle oil to give it that extra mushroom flavour.

To end our review, we had 2 desserts the first of which is the Cracked Coconut (RM 21.00). We love the presentation of this desserts as it is decorated to resemble a beach sea theme style. We love to experience the creative use of the chocolate based ingredients in this dessert. This dessert is not only very pleasing to our eyes but also very nice to eat especially the coconut sorbet.

The final dessert is the Japanese Cheese Cake (RM 11.50). This cake is served with a raspberry sauce.

For those that really loves to explore new tastes and have adventurous taste buds, PLOY (Gems in Thai) will not disappoint you. 

Sunday, 16 August 2015

WAY Modern Chinois Restaurant @Clearwater Damansara Heights - New Premium Specialty Dim Sum Review

There are many restaurant in the Klang Valley that serves Premium Dim Sum, but WAY Modern Chinois located at G-1, WORK@Clearwater, Jalan Changkat Semantan 50490 Damansara Heights Kuala Lumpur.

This WAY Modern Chinois @Clearwater Damansara Heights has a very distinctive first impression as the entrance to the restaurant is via a lift door access. A very intrigued way as you will not guess that the restaurant is just behind the door of a lift.

The decor is a dimly lit and exudes an elegant, comfortable and posh European dining ambiance unlike most other Chinese restaurant which are usually brightly lit.

Our review is to taste out the new menu Dim Sum menu which the first is the in-house made specialty i.e. Skinless” Shang Hai Soup Dumpling (RM 6.00 per piece). It is a one of a kind Xiao Long Bao that we have tasted. The skinless texture is crafted out using molecular cooking method that uses chemistry reaction to create the skinless texture of this Xiao Long Bao. Eaten as one spoonful, your first experience is the bursting of the flavourful broth which are intertwined with the ginger vinegar taste to gives you an explosive feel.

The next dim sum is the Truffle Crab Soup Dumpling (RM 14.00 for 4 pcs). Taking it in one mouthful you get the intense earthy aroma of the truffle and the comforting warmth of the enclosed fragrant broth.

After the Xiao Long Bao, we had a fried Dim Sum which is the Fish and Chips (RM 16.00 for 3 pcs). It has a golden brown fluffy crisp skin with a filling of a batter of mashed potatoes and a mixture of cod fish paste and top with a special vinegar powder to gives it a slight sourish taste.

This is then followed by a steam Dim Sum which is the Crab Roe Dumpling (RM 19.00 for 3 pcs) is wrapped in a pumpkin flavoured and artistically plated as the dumpling is topped with special net design which made the dumpling very appealing to the eyes.

Another Dim Sum specialty dish is the Way’s Lotus Leaf Steamed Sticky Rice with Duck (RM 10.00 for 2 pcs). Normally the sticky rice is paired with Chicken, much like the Loh Mai Kai, but the chef choose to add one of WAY Modern Chinois @Clearwater Damansara Heights signature delicacies which is the aromatic Roast Duck as the core ingredients and paired with mixture of mushrooms, carrots, salted egg and water chestnut into the glutinous rice.

Another unique Dim Sum is the Sticky Rice Lamb Siew Mai (RM 19.00 for 3 pcs). The lamb meat are chopped and shape into solid meat ball shape. It has a strong gamey taste of the lamb and this would be a favourite for lamb lovers.

The next Dim Sum is another creation by the Chef Ken, which is the Wok Fried Cheong Fun with Original Spice Paste (RM 10.00). Normally you would eat the Steam Chee Cheong Fun; but here the Cheong Fun are pan fried with a special in-house dried shrimp paste which has a very tantalizing spicy taste;

Next is The Crab Claw Dumpling (RM 15.00 for 3 pcs).

Even the plain Char Siew Pau have an added fusion which is the addition of coriander which are finely chopped and sprinkle of the bun. This Coriander Char Siew Bun (RM 9.00 for 2 pcs) filling too have been added with some additional finely chopped coriander stalk to make it a little more aromatic.

The next dim sum served is the Crispy Bean Curd Skin Roll (RM 17.00 for 3 pcs).

followed by the Prawn Dumpling with X.O (RM 16.00 for 3 pcs) - a very spicy steam dumpling with succulent and bouncy shrimp.

and lastly the Crispy Dumpling with Wasabi Mayo (RM 15.00) which the wasabi infused sauce are seated below the dumpling to gives you a special punch which marries perfectly to the crispy skin of the dumplings.

Way Modern Chinois @Clearwater Damansara Heights is currently running a dim sum promotion set at RM 29.00++ per pax; Head over to experience the exquisite taste and the hospitality of Way Modern Chinois.