Pied à Terre @ Charlotte Street, London

>> Jan 29, 2011

Pied à Terre, currently a 2 Michelin starred restaurant, specialises in French style cooking. It is also the restaurant where celebrity chef Tom Aiken worked at until 1999. Pied à Terre held on to its 2 Michelin Stars until Aiken left to open his own restaurant. The head chef position was then taken over by Shane Osbourn (who is the first Australian Chef to obtain Michelin status and is the only Australian chef to have 2 Michelin Stars at the moment). Anyway, enough of a history lesson and down to the food.



From left to right: Salmon Puree on a cracker, Shrimp puree on top of crushed peas, Foie Gras puree sandwiched by crackers.

The bite sized finger food were a rather nice way to start the meal. The presentation alone won me over. Taste wise, it was superb. The seafood purees were extremely fresh and didn't even have the slightest tinge of fishy flavor.

After the Canape, a selection of bread was served. The poppy seed bun was so good (no pictures though). The man in the table next to me was as addicted to it as how opium addicts are hooked to their junk. I could understand why so.

Poached Organic Salmon

Poached Organic Salmon

The salmon was served with a salad of smoked eel, shaved fennel and orange, sesame mirin dressing. Taking it with a bit of everything balanced the tartness of the pickled fennel and orange.

Raviolo of Braised Veal Shin and Veal Kidney

Raviolo of Braised Veal Shin and Veal Kidney

Raviolo of Braised Veal Shin and Veal Kidney

Don't be turned off by the usage of kidney in the dish as I couldn't even taste any. The sage broth was poured over by the waiter upon being serve the dish. The veal extremely tender. The cubed vegetables gave the dish a crunchy texture in contrast to the soft veal fillet. I wouldn't say it was the best dish I had that day, but it was certainly good.

Selection of Farm House Cheeses

From 1 o clock clockwise: Bleu, Goat's and Brie.

Accompaniment for the Cheese Platter

Poached fig, honey and chutney to go with the cheese.


Texture @ Portman Street, London

>> Jan 23, 2011

Good food is not only defined by its taste, but its smell, presentation, combination of flavors and its texture as well. This recently awarded 1 Michelin Star restaurant, is well known for presenting a combination of textures that teases one's palate.

The head chef of Texture, Agnar Sverrisson is the first Icelandic chef who ever won a Michelin Star. He started his career working in Reykjuvik (Iceland), before joining Petrus (one of Gordon Ramsay's single Michelin Star restaurant). He then hopped around a couple of other Michelin Restaurants and finally opened Texture in 2007.


Texture Interior


At texture, the savoury dishes are created without the use of any butter or cream. Butter and cream contain a large deal of fat, which tend to fill a person up quite easily. Upon being seated, I was served some bread and crisps.

Assorted Crisps with Yoghurt Dip

Assorted Crisps with a Yoghurt Dip

The crisps were a combination of Parmesan, rye, garlic, fish and tapioca. It more or less resembled 'keropok' without the oiliness served with a dip. The unique thing about the crisp was that each crisp had a different texture. Some of them were slightly harder than the other, whereas some of them were rather crunchy.

Fresh Bread

Fresh Bread

The warm bread was served with a mixture of skyr, lime and vegetable fat. Skyr is a Icelandic specialty that resemble something in between low fat yogurt and soft creamy cheese. It was a good change to the usual french butter one tend to get in most restaurants in the UK.

Winter Vegetable Soup

Winter Vegetable Stew

For the pre-appetizer, I was served a winter vegetable stew, containing perfectly cubed winter vegetables, a good bit of skyr and truffle emulsion. The soupy mixture was served cold. The truffle oil brought out a nice flavour to the stew and the mini vegetable pieces gave it a nice crunch.


Gaucho @ Charlotte Street, London

Gaucho is one of those higher end steak places in the UK. They actually have a chain of restaurants around the UK. Do click here for more details.

I was actually going to meet some friends for dinner. One of them suggested Gaucho. As I haven't been there before, I agreed to give it a try.

We went to the branch at Charlotte Street, which is actually pretty close to University College London (UCL). The main restaurant was a floor below the reception area. The restaurant was quite packed.

After taking our coats, we were seated at some secluded place somewhere behind the stairs. A server came by carrying a large tray of meat to explain the various cuts of meat that could be found at Gaucho. They had the fillet (mignon), ribeye, sirloin and rump. One could opt for their meat to come in a marinade of lemon, parley and black pepper.

The trouble with poor seating and a busy restaurant is the difficulty in attracting a server's attention. Finally, they took our orders and served us bread.

Note: The restaurant was so dark that even at max ISO, I could only see black. Hence the usage of the flash and not so good pictures.



We were served a Parmesan bread and a slice of sour dough each. Butter here is somehow superior to what we get back in Malaysia. Nothing great about the bread.


Sirloin in Marinade
Priced at 21.50pounds for 300grams, the meat wasn't great. I've had better meat in Malaysia. There was a nice meaty flavour (as expected of a sirloin cut). However, the meat wasn't as tender as I expected it to be. Frankly, even a grain fed sirloin from Australia taste better than this.

Note: I cooked a slab of steak (Sirloin as well) for my brother on the same night. Frankly, I thought that my steak tasted better than Gaucho's.


Edo Ichi @ Solaris Dutamas, Kuala Lumpur

>> Jan 21, 2011

Its actually close to 3am here in the UK. I'm trying to clear my backlog before actually writing about any restaurants over here (in London). Okay, I'll probably make this my last post in Malaysia until I get back.

A couple of days before heading over to London, I was suppose to meet a friend for dinner. She suggested we try the food at Edo Ichi. Somehow, we always find ourselves ending up at Solaris Dutamas for food.

Since it was our first time here, our order were based on the biggest picture that could be found on every other page of the menu. Simple logic illustrates that the better a dish, the bigger the picture. Makes sense doesn't it? No restaurant would make a crappy dish the highlight of their menu.

Anyway, we had a few common dishes and a main each.

Soft Kani Karaage to Shake Kawa Sarada

Salad topped with Deep Fried Soft Shell Crab and Salmon Skin
The vegetables (RM18) were crisp and the occasional crunchy bits of salmon skin and soft shell crab gave it a nice textural tease to the palate.

Una Cheese Roll

Una Cheese Roll

Shake Tataki Roll

Salmon, Crabstick, Cheese and Vegetable Roll

We ordered a half portion of both the two rolls above. In contrast to the usual Dragon Roll found at other Japanese restaurants, the rolls were not necessarily better, but it certainly was a nice change to the usual.

Shake, Maguro and Tobiko Sushi



Dim Sum @ Oriental Pavilion, Jaya 33, Petaling Jaya

>> Jan 20, 2011

Another backlog clearing post.

This time it is going to be about dim sum at Oriental Pavilion @ Jaya 33. I'll just put up all the pictures and say which particular dish stood out etc.

Vegetable Dumplings

Vegetable Dumplings

The dumplings were ordinary.

Siew Mai

Siew Mai

This has to be one of the better pork dumplings I've had. In fact, it is probably one of the best siew mai I've eaten in Kuala Lumpur. Thumbs up to the siew mai.

Char Siew Pau
Char Siew Pau

When it comes to char siew pau, pork buns definitely taste much better than chicken. My apologies to you guys who can't eat pork, but you guys have no idea to what you're missing out on.

Fried Carrot Cake

Fried Carrot Cake

This fried carrot cake has to be one of the worst I've eaten. The radish cake wasn't even crispy. In fact, it was more towards the soft side. It didn't have that nice crusty exterior. Thumbs down to this dish.

Glutinous Rice

Loh Mai Kai

One word - Ordinary.

Har Gao (prawn dumplings)

Har Gao

The har gao dumpling skin was too thick for my liking. I still prefer the prawn dumplings from Jaya Palace.

Fish Maw dumpling

Fish Maw Dumplings

Didn't try this, so no comments on my part to be fair.


Dim Sum @ Chynna, Hilton Kuala Lumpur, KL Central, Kuala Lumpur

This is my 2nd time writing this post up thanks to blogger that just screwed up again. Maybe it is time I changed to wordpress instead.

Anyway, for my dinner post at Chynna do click here.

This post is going to be extremely short as I already spent an hour on it this morning.



Steamed Siew Mai

Siew Mai

The chicken dumpling RM14 (supposed to be pork, but Chynna is a halal restaurant) was ordinary. Oriental Pavilion serves a much better siew mai (that is non-halal though).

Steamed Har Gao

Har Gao

The prawn dumplings (RM14), was rather ordinary as well. Jaya Palace serves a better prawn dumpling.

Steamed Fish Ball

Fish Ball

The fish ball (RM11) was one of the better dishes of the day. It was nice and 'bouncy'. Someone once told me Chynna is famous for their fish ball.

Steamed Char Siew Bao

Char Siew Bao

The chicken buns were ordinary as well. No biggie.

Salad Prawns

Left: Salad Prawns, Right: Cheese Prawns

Both prawns were crispy on the outside. Salad prawns are usually taken with some mayonnaise whereas cheese prawns are eaten on their own. Both dishes were alright.


6 to 10 Grill & Nasi Lemak @ Happy Mansion, Section 17, Petaling Jaya

>> Jan 19, 2011

The day before I left to the UK, I needed to some stuff from One Utama for my siblings. I initially decided to go to Run Run Chicken Rice for lunch. However, the crowd was a serious turn off. Then again, it was 1pm (the busiest time to ever go to any hawker stall). Hence the decision to walk across the road to 6 to 10 Grill and Nasi Lemak.

After having heard lots of good reviews from friends, I felt it was worth giving a shot. How wrong was I. The nasi lemak came with 1 to 3 dishes (RM8, RM11.50, RM15). One had a choice of chicken curry, beef rendang, cuttlefish, mutton curry, pork rendang or dried shrimp with pork sambal to choose from.

I opted for the mutton curry and pork rendang.

Nasi Lemak

Nasi Lemak

Mutton Curry

Mutton Curry

Pork Curry

Pork Curry


Sanbanto @ SS2, Petaling Jaya

>> Jan 14, 2011

My aunt told me about this place quite some time ago. Being a big fan of pork, I've been wanting to check this place out for a while now (Just couldn't find the time). Anyway, do look at the map below if its your first time to Sanbanto or you'll almost never find the place. Parking here solely depends on the time, day and of course luck.

Pork Belly Salad

Pork Belly Salad

The Pork Belly Salad (RM13) was a rather generous portion. Taste wise, it was pretty good as well. The pork belly was a little hard though.

Pan-Fried Pork Chop Cutlet with Grilled Corn, Fries and Apply Sauce

Pan-Fried Pork Chop Cutlet


Famous Chicken Wings @ Restaurant Wong Ah Wah, Jalan Alor

>> Jan 13, 2011

Restaurant Wong Ah Wah is probably the most famous chicken wings stall in Kuala Lumpur. As we were here for dinner, we decided to try a couple of other dishes as well.

KangKung with Garlic

Kangkung Fried with Garlic

Marmite Pork Ribs

Marmite Pork Ribs

Bamboo Clams

Bamboo Clams 'Kam Heong' Style

Chicken Wings

Chicken Wings

The highlight of the night is probably the chicken wings. The wings stood out compared to the previous 3 dishes. It had a nice smoky flavour, and that sticky skin due to prolong grilling made it even better. The wings were not burnt at all. The meat inside was rather succulent as well.

All in all, most dishes average with the exception of the wings. I guess dropping by for wings and a beer wouldn't be such a bad idea..


*Opinions expressed are solely based on my personal experience

Map to Restoran Wong Ah Wah

WAW Restaurant (Kedai Ayam Panggang Wong Ah Wah)
No. 1 & 5 & 7,
Jalan Alor (Off Jalan Bukit Bintang)
50200 Kuala Lumpur,

Telephone number: 03 2144 2463 / 2148 3413

Opening hours:

Dinner daily


Revisit to Nathalie's

This post is basically for pictures. The pictures were from Nathalie's December menu, which is no longer being served. For my previous post on Nathalie's, please click here.

Apple Tartin Tart

Apple Tartin Tart on a Brioche Base, Pan-Fried Duck Liver, Apple Juice Sauce

Lobster Bisque Soup

Lobster Bisque Soup with Lemongrass Emulsion

Grilled Beef Tenderlion

Grilled Beef Tenderlion and Stuffed Potato with Porcini and Duck Liver, Porcini Emulsion

Duck Breast

Duck Breast stuffed with blueberries and Italian Parsley, creamy hazelnut polenta, Hazelnut Emulsion

Raspberry and Chocolate Buche

Raspberry and Chocolate Buche with Raspberry Coulis


Mont-Blanc and Chestnut Sorbet

Thumbs up to all the dishes. The Mont Blanc had an aftertaste that didn't resemble chestnut. However, it was unique in a way of its own. Service wasn't as bad as my first visit. Do take note that the service at Nathalie's is like as temperamental as a woman (no offense to anyone). So, eat at your own risk.


Chili Pan Mee @ Super Kitchen, Taipan

>> Jan 12, 2011

Sorry for the long absence. I am actually in the London at the moment. Hopefully restaurants over here do not mind me taking pictures of their food so I can share them on my blog. Anyway, its almost 0 degrees Celsius every single day. Its so bloody cold that sometimes I'm actually too lazy to even go out.

I'm trying to clear my backlog on Malaysian post, so do bear with me. Since its 2am over here, I shall make this quick and easy.

Restoran Super Kitchen is actually Kin Kin Chili Pan Mee's competitor. Their main branch is very nearby Kin Kin's main branch along Jalan Tar.


Chili Pan Mee


+Wondermilk @ Damansara Utama (uptown), Petaling Jaya

>> Jan 8, 2011

I have been backlogged by pictures after pictures during the past month. I guess its about time I started clearing them. After Vicchuda Tom Yam, we headed over to +Wondermilk to get some cupcakes.

Frankly, I'm not really a big fan of cupcakes. There are so many other cupcake shops popping up around town. Most of their cupcakes are just decorated well and are topped with a hefty price tag. +Wondermilk was no exception. The cupcakes were rather ordinary. On the bright side, they were not overly sweet. Tastewise, it wasn't dry, nor was it that moist. Nothing outstanding if you ask me (My friend claims she can make better cupcakes which I seriously doubt).



A dozen of Wondermilk Cupcake


Vicchuda Tom Yam @ Damansara Utama (Uptown), Petaling Jaya

Vicchuda Tom Yam resembles more of a hawker stall wannabe Thai restaurant type of place situated along the busy stretch of shoplots facing the LDP expressway. All I'm trying to say is that the restaurant's environment is a little bit of a let down. Then again, for the price you're paying, don't expect too much.

Tom Yam Soup

Tom Yam Campur

The soup was well flavored. The prawns were rather small. Then again, for RM4 per portion, its rather reasonable. Not a bad bowl of soup I must say.

Kangkung Belacan

Kangkung Belacan

One word - Ordinary. Any Chinese 'Tai Chow' could easily fry up something better.

Siakap steamed with lime and Chili Padi

Steamed Barramundi with Lime and Bird's Eye Chili

Related Posts with Thumbnails