Interlude Tapas Bar & Restaurant TTDI Kuala Lumpur - International Tapas and Bar Malaysia Review By Best Restaurant

Serving Tapas dishes are getting popular of late especially Restaurant that also serves liquor as these food usually complement well with these drinks. Best Restaurant To Eat was invited to a special preview to taste some of the special International Tapas at Interlude Restaurant and Bar at 50, Lorong Rahim Kajai 14, Taman Tun Dr Ismail (TTDI) Kuala Lumpur.

Interlude is decorated as a simple modern bar setting. It serves a wide variety of liquor drinks that spans from beer, hard liquor, Mojitos, Margarita and popular Mocktails. The ambience and soothing music will rejuvenate you after a hard day at work.

To complement these drinks; Interlude TTDI also serves a wide variety of fusion International Tapas that are master creation of the Chef.

Our first dish on the table was the Grilled chicken breast with mash and chicken jus. I am not a real big fan of chicken breast as I usually find the meat to be very tough and stale but I was surprised that the breast meat cooked with the CONFIT method; explains the tenderness and juiciness of the chicken breast. Served with a bed of buttery mashed potatoes with the chicken jus. It was the perfect start to our review.

The second tapas was the Crispy Pork Belly with Kilkenny Glaze. Super crackle crisp skin of a pork belly is a testament to the quality of a roast pork belly. The secret to this was the Pork Belly was first baked with a salt blanket for 2 hours and after removing the salt blanket; it is rebaked to the crisp. The pork belly is then glazed with a layer of Kilkenny glaze and serve with a side of pickle cabbage that add another dimension to this dish.

Next on is the BBQ Pork Ribs with Guinness BBQ Sauce. The pork ribs were braised with Cinnamon, five spice powder and other herbs for 2 hours. Before grilling the Pork Ribs, it is then glazed with an in-house made BBQ sauce that is mixed with Guinness Stout to enhance and provide the pork ribs with a special smoky malty flavour. 

· This is then followed by the Pork Burger - a thick in-house made pork patties topped with a piece of fried bacon and topped with a piece of melted cheese. Served with a side of French Fries which was sprinkled with Paprika for that added kick.

· After a few meat dishes, we then had the Citrus Chicken Salad - A plateful of fresh garden green salad with herbs i.e mint leaves, Italian parsley with Chicken breast chunks on a Lemon Vinaigrette dressing and topped with Fried Shallots.

· After that, our tastebud was ready for the stronger taste dishes, the first of which is the Baked Snapper in Tom Yam Broth. A Thai inspired dish - the John Snapper Fillet was deboned and cooked with a Tom yam/ Miso broth to gives it a sweet, sourish and spicy taste. It is oven baked and served on a bed of rice. 

For something special we then had the Carrot Parpadelle - This is a 100% Vegan dish. What looks like pasta is actually carrot strips which are finely grated to resemble pasta. Then it is tossed in the pan and added with oregano, cumin and mint leaves with orange and carrot puree to be cooked. 

The signature dish of Interlude is the 17 hours Slow Cooked Pork Belly - Cooking this dish takes a lot of patience and passion as it takes more than 17 hours to cook. The method used to cooked this dish is SousVide, which is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times and in this case 17 hours. The final result is that the meat is still tender while still retains the meat juice and its full flavour. 

Nantua of Spaghetti with a Selection of Seafood - The Nantua sauce is also known as the American Sauce which has a strong smoky prawns flavours from the prawns bisque and tomatoes which was superbly done. It is then cooked with an array of seafood which include prawns, mussels, squids and topped with sprinkle of green herbs. 

To wash down on the delicious food, we had the Herbal Mint Ginger which has mint leaf, ginger puree, ginger ale and Gingerade. 

and then Melon Berry Crush which is a concoction of Honeydew, Watermelon and Strawberry.

and lastly the Rainbow Shot -It’s a vodka drink -- and not a very strong one, it is made by layering grenadine, sweet and sour mix, orange juice, vodka and blue curacao in a cocktail shaker. Each liquid has a different density, so if done right, they'll layer on top of each other and pour out all the colors of the rainbow in perfect order.

Interlude TTDI is a place where you can chill out while enjoying the delicious International Tapas while drinking your favourite drink after a hard day at work.

DUKES and DUCHESS @ TTDI Kuala Lumpur – Chilling Out At A New Happening Place at TTDI

There is a watering hangout place in TTDI that have revamped its kitchen to emphasise on serving some original Portugese fare and Western cuisine.

We were invited by HungryGoWhere to try out this new menu of the DUKES and DUCHESS @ TTDI located at 52, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.

DUKES and DUCHESS @ TTDI Kuala Lumpur is a favourite drinking kaki hangout place in this quiet part of TTDI. The DUKES and DUCHESS @ TTDI Kuala Lumpur is everything as you imagine of a watering hole,

In the early evening, DUKES and DUCHESS @ TTDI is a nice place to dine in to enjoy the new fare.

Our review dinner started with the Roasted Mushroom Soup which was served with toasted baguette.

Helming the kitchen is a new chef i.e Chef Don Theseira with more than 35 years, which has its roots from Melaka. DUKES and DUCHESS@ TTDI introduces a few new speciality dishes like Devil’s Curry – This is a tone down version as the original version might be overly spicy to be eaten by most.

Next, we had the Mutton Curry – the chef which uses a variety of the spices have manage to reduce the gamy mutton smell significantly. It was cooked until the meat was very tender and soft.

Another specialties dish was the Chilli Padi Chicken – which have a special strong flavour thru the use of the bunga kantan which extrudes a very strong and aromatic flavour. This dish although cooked using chilli padi was not overwhelmingly spicy, I suppose the chef have tone down the spiciness index by one or two notch. Best eaten with white rice or bread.

For the western cuisine, the chef have prepared some porkylicious dishes for us. As I am a big fan of Pork Knuckles, there was no hesitation to order one to try.

The Chef had cut out the Pork Knuckles into bite size pieces, so there is not much effort to devour this dish. The only minor setback for me is that the skin was not that crusty.

This Pork Knuckles is also served with a few pieces of bacon that was fried and laden on top of the Pork Knuckles. The grilled bacon juice brings out the best of the pork knuckles meat. This dish is best eaten with cold beer.

Next, we had the Australian Sticky Pork Ribs, The pork ribs meat was very soft, The pork ribs was marinated with the Chef special sauce for 24 hours before grilling it and topped up with the Black Pepper Sauce. You can have a choice of other sauce  topping for example Mushroom and BBQ sauce too.

This was followed by the succulent and perfectly "Silence of the Lamb: which is grilled Lamb shoulder. The lamb shoulder was well marinated and grilled to perfection, We could just eat it as it is without any sauce to taste the marinade and the natural lamb taste.

We then had the Spicy Bacon Pizza which is on a dough of thin crust. The pizza was laden with a generous amount of spicy grilled bacon and lots of cheese which have emboldened in the crust. Best eaten, when it is still fresh from the oven.

Another one of a perfect beer /liquor matching food is the Nacho Chilli Con Carne. The Nachos was made in-house by the chef and was fried until it was crisp and then drenched with the Chef chilli corn carne and lots of melted cheese to top it off. The result, you can’t help yourself to the second and so forth. It was very addictive.

To end up the night, our dessert is no other than the Molten Lava Cakes which was served with either the Vanilla or Strawberry flavoured ice-cream. A piece of advice, eat this cake, as fast as possible so that you can get the molten chocolate flowing out effect. If one waited too long, the molten will then be hardened and you get a lump of chocolate instead.

Overall, the new menu item at DUKES and DUCHESS@ TTDI are very beer or liquor friendly, some of these dishes are nice to be taken with a cold beer. So, the next time you need to jam up with your buddies or associates, you might consider this joint for a change.

This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!