Eatropica Cafe Menara 1 Sentrum Nu Sentral Brickfield Kuala Lumpur

Hidden Gems Eatropica Cafe at Nu Sentral Brickfield Menara 1 Sentrum

Eatropica Cafe which is located on the 6th Floor Lobby of Menara 1 Sentrum Brickfields has commenced business for the past 2 months. One of the objectives of Eatropica Cafe is to provide a place for a quiet meeting or casual meals or just chilled with a nice cup of coffee.

Unless you worked at the Menara 1 Sentrum you probably would not have heard of Eatropica. Eatropica Cafe is located next to the popular Nu Sentral Brickfields. To go there all you need to do is go to the 5th Floor of Nu Sentral which is the floor of GSC Cinema, there is a lift after the GSC cinema which you can take to the sixth floor. Once you exit from the lift take a left turn and walk over sky bridge into the next building which is Menara 1 Sentrum. You will see the cafe on your left-hand side.

Eatropica Cafe serves a variety of dish ranging from Western dishes to local fare. Their set lunch is really value for money and comes with a reasonable large serving portion with quality ingredients especially the sirloin steak which is grain fed aged beef.

Starting off you can choose some of the local fares offering. The one that caught our eyes was the Curry Laksa (RM15.00) which is served with yellow noodles, julienne chicken meat, cockles and bean sprouts. If you order this dish from 12 to 3pm; you can order a complimentary drink of either an ice lemon tea or a lemonade drink. We like the thick curry broth with a strong flavour of Santan taste.

Or for fans of rice; you can try out the Classic Nasi Lemak With Chicken Rendang & Traditional Condiments (RM15.00) served with a choice of White Rice or Brown Rice. If you order this dish from 12 to 3pm; you can order a complimentary drink of either an ice lemon tea or a lemonade drink. The chicken rendang has a nice flavour and suited with the condiment and the fragrant rice.

For the western fare, you might want to taste out the Penne Carbonara (RM20.00) which is served with Turkey bacon and parmesan. If you order this dish from 12 to 3pm; you can order a complimentary drink of either an ice lemon tea or a lemonade drink.

Next, we tasted the Pulled Lamb Burgers (RM25.00) which is served with feta cheese, tomato and tzatziki relish. This dish is served with salad and fries at the sides. An order of this dish between 12 to 8pm; you can order a complimentary drink of either a coca cola or an ice lemon tea.  I personally find the taste a little too gamey for me but I suppose fans of lamb will relish on this.

For the mains dishes, our first order was the Melting Morrocan Lamb Shanks (RM36.00) which is topped with Homemade apricot chutney and sweet potato mesh. We like this as the lamb shank was braised until a tender texture that literally melts in your mouth. The taste was nicely paired with the naturally sweet taste of the sweet potatoes.

For a taste of Japanese, Eatropica serves a Maguro Tuna Steak (RM45.00). Weighing at 180g it lightly pans seared and served with Wasabi Aioli.

Our last mains for the review is the Grain Fed Sirloin Steak (RM74.00) a 250g Australian Beef which have been aged for 21 days; rich in flavour and chargrilled to your liking. Served as medium rare it was a real delight to eat this special steak which was lightly marinated and pan seared. There are a few choices of sauces that you can choose from; which includes Mustard, Garlic Sauce, Black Pepper and Mustard Hollandaise sauce. We decided to play it safe with an order of the popular Black Pepper.

For Dessert, there are a few offers which Crispy Banana Fritters served with Palm Sugar and Vanilla Ice Cream (RM15.00).

Sticky Date Pudding with Butterscotch Sauce and Vanilla Ice Cream (RM15.00).

and finally the Matcha Magic Chia Seed with Almond Pudding and topped with Whipped Cream (RM15.00).

Eatropica Cafe Menara 1 Sentrum Nu Sentral Brickfield Kuala Lumpur Location Map Address

Kuala Lumpur Ramadhan Buffet 2018 Sedap Restaurant KLCC Pullman Hotel

Kuala Lumpur Ramadhan Buffet 2018 Enak Rasa Sedap Restaurant KLCC Pullman Hotel Kuala Lumpur

Pullman KLCC is located in the heart of Kuala Lumpur City Centre, with stone’s throw away to the city’s finest retail outlets, entertainment hot-spots and its business hub are proud to offer the Ramadhan Buffet 2018 with the theme Enak Rasa. 

This Ramadhan Pullman KLCC is launching a brand new, all day dining restaurant – Sedap Restaurant; drawing inspiration from the Malaysian phrase 'Sedap' which means 'delightful', the restaurant offers you an unrivalled hub to taste various culinary pleasures.

From 17 May 2018 to 14 June 2018 the hotels’ chefs are proud to present over 200 authentic and fusion local delights such as cured quail in turmeric coconut paste, Pahang style braised codfish, pralines – chocolate-coated date and dodol coated with caramelised nuts, all-time favourite; lamb cooked in 38 different styles – just like how the local’s do it. Exclusively for the holy month!

Featuring the finest buffet spread in town, Sedap Restaurant is ready for this year’s Ramadhan, highlighting notable, not-to-be-missed Malaysian favourites. It takes dining to a whole new level with over 200 varieties of ‘Buka Puasa' dishes. In addition, Sedap Restaurant  KLCC Pullman is also preparing a full buffet setup for Sahur, which will be available from 4:30am to 5:30am daily, serving healthy salads, pastries, cereal as well as local dishes.

Pullman KLCC’s buffet dinner will be available daily from 6:30pm to 9:30pm from 17 May to 14 June 2018 and priced at RM168 per adult and RM84 per child aged below 12 years old. For guests who prefer to host their own private “Buka Puasa” get together, or corporate event, the hotel is offering a selection of menus starting from RM150 per person for a minimum of 50 people. All prices are inclusive of prevailing government taxes and service charge. Guests are encouraged to make advanced bookings to avoid disappointment. For Ramadan buffet reservations, email restaurants@pullman-klcc.com.

Ramadhan is the season for us to come together in unity. Facebook and Instagram fans stand to win a Raya Lunch for 4 and a night’s stay in our newly renovated Deluxe Room for 2 when they post a picture of an enjoyable time with family and friends at the Ramadan buffet. Become a fan of the Pullman KLCC on Facebook and follow the Hotel on Instagram @Pullman KLCC to win.

For more information or reservations, please log onto www.kualalumpur-citycentre.com or email to enquiry@pullman-klcc.com or call +603 2170 8888.

Modern Cantonese Cuisine New Menu at Summer Palace Chinese Restaurant Marriott Putrajaya Hotel

Modern Cantonese Cuisine - A Healthy Fusion Twist New Menu at Summer Palace Chinese Restaurant Putrajaya Marriott Hotel 

Summer Palace Chinese Restaurant at Marriott Putrajaya Hotel famed for its fine Cantonese Cuisine has recently undergone a revamp of the restaurant. With the new renovation; it offers diners with a more luxurious dining ambience.

With the new appointment of Chef Dixon Lau as the new Executive Chinese Chef; he has crafted out a number of modern Cantonese dishes that has a twist to serve its discerning guest with an exquisite  Chinese Fine Dining experience. Chef Dixon has many years of experience from famous Chinese Restaurant which include Chynna Chinese Restaurant at Kuala Lumpur Hilton, Yuk So Hin Restaurant at Weil Hotel, Ipoh and more.

For him, from the many years of experience thru the tutelage of Master Chinese Chef; he has mastered the art of using natural ingredient and condiments which exudes its natural umami to enhance the flavour and taste of the dishes without the used of artificial food enhancer.

Among his new signature dishes that are presented to us is the starter dish which is Braised Bird's Nest on Steamed Eggs White. This dish reminiscent of a Lotus Pond with the full blossom. The bird's nest is laid on top of a smooth soft steamed spinach flavoured egg white together with scraped truffle that lines the sides. The combination of the light flavour of the egg white paired with the spongy texture of the bird's nest with the truffle taste was awesome. 

The next dish is the Smoked Beef Cheek With Lychee Wood and Pur-Er Tea. According to Chef Dixon, there is plenty of time and effort required to prepare this simple looking dish. The Australian chilled beef cheek is first braised with a number of Chinese spices and herbs under low temperature for more than 2 hours. Then it is smoked for 1.5 hours in a mixed combination of Lychee Wood and Pur-Er tea to infused this flavour into the braised beef cheek. The end result is a melt in the mouth, succulent moist beef texture that has a strong pleasant aroma of the smokey flavour in every bite. It is bedded with baked pumpkin and topped with fried julienne carrot together with poached asparagus to add colours and texture dimension to this dish.

This is then followed by the Baked Of Cod Fish With Organic Black Garlic Cream. Normally at the Chinese restaurant; Cod Fish is usually served by the steam cooking style which gives a nice texture to the flaky cod fish but Chef Dixon has chosen to infused a western style which is baking the Cod Fish. 

Black Garlic From Japan

The Cod Fish is sandwiched in a layer of black garlic cream with turkey ham and mushroom. We can taste the firm flaky moist texture of the codfish while the black garlic dressing with a sweet tangy taste was a nice finish that marries well with the natural taste of the fish.

The last dish we had; was the Rice Vermicelli With River Prawn and Superior  Prawn Broth. The process to prepare the broth is another time-consuming process (about 3 hours) to extract the full flavour of the ingredients such as prawns, carrots, bay leaf, tomatoes and more. The choice of noodles used is the silky smooth rice vermicelli which allows the broth to encapsulate the broth into every strand of the noodle. The River Prawn which has a bouncy firm texture is the testament to the freshness of the prawn; is lightly pan-fried. Needless to say, we slurp up every drop of the flavorful broth and noodles.

For dessert, the Chef Dixon has created a chilled dessert which is Carrot Puree With Edamame and Vanilla Ice-cream. The carrot puree is made from the blending of cooked carrot, whipping and full cream milk to provide a silky smooth texture while the Edamame is used to give the diners a crunch texture feel to the dessert & colouring while the ice-cream and chilled dragon fruit provide a cold end to this delicious desserts.

Summer Palace Chinese Restaurant Marriott Putrajaya Hotel Location Address Map