Snowflake @ Pavillion

I have always wanted to try Snowflake during my shopping trips at Pavillion. I see huge crowds converging and that can only mean something good is about to be served.

This is the classic taroball series with jelly. Ice is piled below. I loved the taroballs. I love how chewy they are. I didn't like the ice too much though. It was really very hard to melt and most time, I was using the metal spoon as an ice pick. The ice, I ended up leaving while the toppings were finished in record time.

This was the special of the month or week, sorry I forget. But the ice was coconut flavoured. Wasn't too much of a hit.

We moved on to the Sea Amber Jelly. I expected this to be slightly tart and refreshing but it disappointed me as it was too sweet. Not exactly bad, but not to my taste.

Lime Jade Jelly. This had the refreshing tartness I was looking for. However, it was too sour. We found out through the unwielding ice that the sugar was at the bottom and one thoroughly mixed, made for quite a delicious dessert.

While this outlet isn't bad, I just wish they would do something about their ice. It it melted a little easier, like some of the Ice Kacang we have, it would have been perfect.

Snowflake

Pavillion, KL

Ichiban Boshi @ Pavillion

My bestie came down for her annual 'shopaholic migration' trip recently and we went on a food crawl. Of course our food crawl needed to coincide with her 'shopaholic crawl' and we started the trip with Ichiban Boshi at Pavillion.

Kaiten Sushi places in KL these days sure has changed from the former two of Sushi King and Genki Sushi. These once rather affordable places have been replaced with higher end outlets.

Unagi Sushi was the first thing Bestie grabbed from the kaiten. She liked it but I have always been rather leery of eel.

We both loved this. The Chinmi was deliciously marinated.

Lobster Salad or something like that. Perhaps the mayo was  little overwhelming but I liked how it complimented what I hope was lobster meat. It was deep fried, giving it a rather crispy texture.

Kani Maki, my staple. I just like it smothered in Japanese Mayo.

Salmon on top of a rice ball and then deep fried. Bestie liked it so much we ordered it twice. Since I'm not a fan of salmon too much, it was just okay for me.

Salmon sushi. I didn't enjoy this so much because of the strong fishy taste. I wouldn't blame the fish due to my aversion to salmon.

The Chuka Itako Sushi had the marinade slightly on the thick side.

Initially, Bestie had a problem with the Chinmi. She complained that there was something 'off' about it until she ate it with the radish. I guess I had 'commoner' tastebuds where I just whacked everything with relish.

Our Miso Shiru was clear and refreshing with none of the overpowering saltiness at all.

The Spider Maki was just regular maki. It tasted okay and that was about it.

We ordered a croquette at the last minute and this was amazingly delicious. The outside was not over fried but inside was piping hot and smooth and creamy to a fault. The best thing I had all lunch.

Ichiban Boshi

Lot 1.14, Pavilion,
168, Jalan Bukit Bintang,
55100 Kuala Lumpur.

t   +60321416621
f : +60321416641

Monday – Friday : 11:30am – 10:00pm
Saturday – Sunday : 11:00am – 10:00pm
Last order 9:30pm 

C Club @ Pavillion

We were off to celebrate my cousin's birthday foodie style.

Full points for ambiance.

We decided on the 4 course menu. Our butter and olive oil with balsamic vinegar.

Our pre meal bread. It was warm and crispy on the outside and oh so fluffy in the inside.

Our drinks, Carrot Juice and Cranberry Juicy. Refreshing.

Scallops with Foie Gras. It's my first taste of foie gras and honestly, I was totally smitten. For someone who detests liver, I gobbled down the smooth richness in record time. The fresh crunchy scallop complimented everything well.

Teriyaki Glaze Slipper Lobster with Seared Foie Gras. We both think it's less of lobster and more of crayfish, but we could be wrong. 

Shellfish bisque with cognac. This was absolutely divine. The deep seafood flavour was fabulously highlighted in the thick creamy soup and accented by the slight bitterness of the cognac. I would have this again in a heartbeat!

Caesar Salad with Slipper Lobster. It was okay and we enjoyed the seafood injection more than the actual salad, which was pretty regular fair.

Aged Tenderloin in medium rare. The medium rare was a solid medium, but that was the only disappointment in the whole dish and a rather small one.

Grilled Pepper Sirloin. I found this to be slightly better than the tenderloin. I love how pink the middle is. Delicious.

The C Club Supermisu. I didn't taste any alcohol in this but I did like the creamy sweetness of the marscapone and the surprise of the crunchy pralines at the base of it.

Brownie ala mode with Vanilla Ice Cream. The chocoholic in me ignored the ice cream and went straight for the brownie. Moist and rich. 

Our coffees to close the meal. This menu gave us a taste of a little of everything. Definitely worth a try.

C.Club @ Pavillion

Angus House @ Pavillion

I found this place while I was looking for Kampachi and thought, why not? They have lunch sets even through weekends which was right up my alley. I found out they have Kobe Beef Steak sets and Wagyu Steak sets. This is the first time I learned about 'marbling'. Kind of humbling to be a self-professed beef lover and realise you're completely ignorant about some gastronomic terms.

So, I went for the tenderloin set.

 First course of the day, carrot soup. Not being a fan of carrot, I totally didn't expect to like this. But it was creamy, sweet and savoury all at the same time. I scraped everything clean at the end.

The dinner roll (since it's lunch, shall we call it the lunch roll?) was still warm when it was placed in front of me. The outside was crispy but inside was wonderfully fluffy. 

  Next on the menu was the salad. It was an okay salad in my estimation. But then I do enjoy my veggies these days.

The reason we are here today, my lovely hunk of beef. It came in a sizzling plate and you can smell the lovely scent of beef wafting up. I left the flavoured butter to slowly melt over the hot meat.

The first cut. See how pink the meat it. The perfect way to have beef. If it doesn't moo when you poke it, it's too cooked. 

The chocolate sponge was fluffy and delectably moist. It is wonderful with the bits of fruit. A perfect way to end a somewhat indulgent meal.

Angus House Charcoal Grill Steakhouse 

6.44&45 Pavilion Kuala Lumpur,
168, Jalan Bukit Bintang,
55100 Kuala Lumpur.