Mei Gai Hup Restaurant

The good son was "good" last Sunday. He stayed at home almost the whole day until he boarded the bus back to Singapore at night. His folks were very much delighted, without realising the fact that the reason being his buddies were busy with work that day. The good son was extremely bored.

Until his cousin called up for dinner at Mei Gai Hup. What a pleasant surprise! The good son has never heard of this place but was in desperate need to get out of the house and of course, to explore a new restaurant. Located in the culinarily interesting Kepong, this place was already crowded at 6.00 pm. However, parking was not a problem.

The wait was quite long, due to the overwhelming crowd. The Stir-Fried Kangkung or water spinach (RM10) received much applause, not because of the taste, but the fact that everyone's hungry. The cooling weather made it worse. To give credit, the portion was huge and the spinach was fresh. The well-cooked Stir-Fried Celery (RM12) was also quite generic in terms of ingredients used, such as carrot, garlic and cuttlefish.

The German Pork Knuckle (RM18) was both affordable and interesting. The good boy cannot decipher the German factor in this dish except that both are deep fried. Labelling aside, the good son enjoyed the crispness of the skin and tenderness of the meat. A dish that can do without rice. A glass of rich Guiness Stout at this point would have elevated the palates. The fiery-looking tomato paste-based sauce was rather sweet and mild, but was still flavourful, nonetheless. The good son was reminded of Ayam Masak Merah.

If the Wooden Basket Tohu (RM10-small) tasted as interesting as its presentation, it would have scored high. Despite the many ingredients used such as minced pork, scallions, shitake mushroom and carrots, the dish failed to excite the tastebuds. The gravy was starchy too. However, the tofu sitting on top of the banana leaf was smooth though.

The Steamed Assam Kam Fung Fish or Tilapia in Spicy Tamarind Sauce (RM21) was commendable as the fish was fresh and the sauce was flavourful. A tangy and spicy sauce never fail to whip up the good son's appetite. Vegetables were aplenty too, such as okra, long beans and aubergines.

Feeling rather gluttonous that night, a plate of Sing Chow Mai or Singapore-style Fried Rice Vermicelli (RM12) was added to complete the meal. The tomato sauce-flavoured vermicelli was al dente while other ingredients such as char siew (sweet roasted pork) and beansprouts provided extra textures and flavours. A typical dish but nonetheless, flavourful.

The bill came up to RM92.40 for 7 pax. Quite an affordable dinner, that was.

A simple Chinese restaurant with much enthusiasm for new dishes. However, the good son wished there was less MSG.


Mei Gai Hup Restaurant
No. 20, Jalan Ambong Kiri 1,
Kepong Baru,
52100 Kuala Lumpur.
(11.30 am to 10.30 pm)
Tel: +6012-370 1382/ +6012- 333 5118 / +6012-213 2798

Taman Batu Restaurant

Time spent with family is getting shorter with each passing day, leaving a deep sense of lament for the unappreciative attitude towards family meals in the younger days. Therefore, I make it a point to have at least one meal with my family whenever I return to KL.

This is a place that we've been dining in quite frequently for a few months now. Tucked in the rather accessible Taman Batu, it is somehow overshadowed by its more popular corner lot neighbour, Tak Wah Restaurant. Unelaborated and unpretentious, it's just a typical MSG-laden (optimally) Chinese restaurant that somehow satisfied our palate.

We started off with the Hokkien-style fried noodles (RM9). Rather weird, I'd say but it has been a staple for our family. The thick yellow noodle and kuay teow (flat rice noodle) combination provided a nice texture and was coated with a rich layer of sweet dark soya sauce. Ingredients aplenty, including mustard cabbage leaves, shrimps, pork and squids. This dish wouldn't be complete without a belacan sambal (dried shrimp and chili paste) dipping which exhibited a rather interesting spicy taste to the noodles. And let's not forget the aromatic crispy fried lard bits. What I enjoyed most was the "dryness" of the sauce, thanks to the well-controlled heat.

The Steamed Kurau or threadfin (RM24) was tender and fresh, despite the rather small portion. The juice tasted sweet with a hint of savouriness from the preserved vegetable. The tofu added texture to the dish while cilantro provided a refreshing scent and taste. A dish that went well with white rice. A Meatless Stir-Fried Vegetables dish (RM13) was up next. We specifically requested for less oil since most of the other dishes were fried in one way or another. A typical combination of Chinese kale, cabbage, mustard cabbage leaves, button mushrooms, carrot and ginger, where each exhibited a distinctive texture and taste. Simple and tasty.

The Mini-Wok Tofu (RM9) was disappointing as it was practically squared and fried local tofu drenched in a starchy gravy. Despite the many ingredients included in the gravy, such as shrimp, shitake mushroom and minced pork, the taste was bland. Cornstarch was overused, too.

The Japanese-Style Pork Ribs (RM13) tasted rather interesting as the sauce was both savoury and sweet. I failed to see how Japanese it was as there was not hint of teriyaki sauce. Perhaps Japanese soya sauce and mirin was used, hence the name. Anyhow, it did taste good. The fried ribs were tender with a slight crispness and came piping hot.

The meal cost RM72 for 5 pax.

An aunt of mine provided dessert for the night. Cakes from Eastin Hotel. The Cream Puff looked more like a dessert version of the "Big Mac" as it was really huge. Instead of ground beef, there were layers of apricot slices, which went well with the fresh cream. However, the puff was chewy, perhaps due to exposure to air. The Tiramisu was somehow typical with layers of coffee-infused sponge fingers coated with fresh cream and dusted with cocoa powder. Personally, I prefer the moist alcoholic version (like Alexis'). At this point, we were so full that we had to doggy bag the Japanese Cheesecake.

Another well-spent evening.

Taman Batu Restaurant
25 & 27, Jalan A,
Taman Batu, Off Jalan Kuching,
52000 Kuala Lumpur.
Tel: +603-6258 9768 / +6012-288 8768

Tell-A-Tale (Part 3): A Kiss Of...Truffles

Such scent,
Seductively you foment,
Urges ascent,
A kiss I never repent.

You were good with butter,
But I knew you'd do better,
Perhaps a bruschetta starter?
And a petite pasta teaser?

Onion and garlic for sweetness,
Aubergine and its creaminess,
Minced pork in all its bareness,
I long for your deliciousness.

Dutch wholegrain mustard for flavouring,
A melted mozzarella topping,
With the truffle salsa scent alluring,
A sexciting bruschetta awaiting.

Strands of angel hair,
Olive oil and truffle salsa to pair,
Minced pork to share,
Cilantro for flair.

Simple yet flavourful,
Subtly lustful,
Though not boastful,
A teaser that's quite wonderful.

An affair to remember,
A kiss to savour,
A feeling that will linger,
And a taste I always desire.

Kyomomoyama (京桃山)

The portion was surprisingly larger than expected, with reference to the picture in the simple double-sided single piece menu. That's rare.

An unexpected trip to Kyomomoyama, that was. An earlier plan to visit Waraku was cancelled due to the queue and growling stomach. Browsing through the third level of Central, the final decision was to settle in this Taiwanese joint, which was relatively empty.

Their signature tea, the Gen Mai Cha (S$1) was mildly flavoured. The distinctive feature was the hint of roasted rice aroma. The rice was supposed to provided a few types of nutrients. In fact, that's what I'm drinking during tea time, occasionally.

As mentioned earlier, my Kaisen Don and Oden Set (S$24.80) was rather huge. This was one of those rare occasions when the menu understated the size of the actual dish. Presentation was rather simple. Taste-wise?

Lets breakdown the ensemble one by one. The Kaisen Don (Seafood Rice) consisted of salmon, tuna, octopus, egg roll, salmon roe, fish (hirame or flounder, i think), and one small prawn. Despite the freshness of the seafood, I was hoping for a more interesting mixture of seafood, or at least a few more slices of salmon or tuna. Again, one prawn? Rice was aplenty though. An average taste.

The sides were rather simple too. The pickled octopus/carrots/stick crab meat combination tasted rather sweet than tangy. Not maturely preserved yet, I think. The sesame added some aroma and texture but not enough to compensate for the sweetness. An uninteresting side. The chawan mushi or steamed egg, on the other hand, looked pretty in the ceramic cup. The egg was well-salted, soft and somehow melted in the mouth. Nicely done. The almost negligible ingredients in the mushi included shitake mushroom, kamaboko (Japanese fishcake) and shrimp. The dessert consisted of a piece of dragonfruit, honeydew and cocktail fruits jelly each.

The Oden consisted of a few pieces of surimi-based morsels, a piece of daikon (white radish), konnyaku (yam jelly) and a hard-boiled egg, complete with karashi or Japanese mustard for dipping. There was no hint of fishiness to the generic fish paste morsels, which went well with the dipping. I liked the daikon the most for its simplicity and taste. The dashi soup was light. Despite the rather stereotype execution, I did enjoy the idea of compensating the coolness of the Kaisen Don with a little heat from the Oden.

I chose the black sesame ice cream as my finale. Anticipation was low as the main set was rather forgettable. And how wrong was I! The ice cream was absolutely gorgeous! Well, to me at least. The first bite revealed a rich sesame taste, complete with a velvety texture, courtesy of the ground black sesame. Sweetness was minimal with a touch of savouriness. To me, this was the "wow" factor. Saccharin slaves might detest this approach but I thought it was rather refreshing. Subarashi!

Overall, a rather average meal. There's something lacking in this Taiwanese joint. Something that keeps the crowd thronging Waraku and Marutama instead. I can't figure it out just yet. But for now, I know I need to explore other Japanese restaurants at the Central (Tom Ton, Waraku, Ma Maison, the list goes on and on) and a revisit is unlikely.

Here's my 2 cents worth review on Marutama @ the Central 3 months back.

Kyomomoyama (京桃山)
6, Eu Tong Sen Street
#03-87/100/101/110
Singapore 059817
Tel: +65-65348001

* At the time of post, UOB cardmembers receive a 20% discount off the total bill while AMEX cardmembers receive 15%.

Tetsuya's Black Truffle Salsa

How could I forget?

On that glorious morning, I also visited Culina, a premium gourmet products shop, which is just a stone throw away from jones. Of course, I was full and all, but a browse wouldn't hurt, would it? Sniggering.

Culina has been a household in offering premium goods such as wines, foie gras and other condiments. They also offer dine-in service inside the shop and al-fresco too (just like jones). Am definitely paying a visit in the future.

I had to get something. Something that will keep me tranquilized (at least until the exams are over). Something that I've been longing for. Something culinarily sexy and attractive.

And there it was. Tetsuya's Black Trufle Salsa (S$29 for 80g). I've heard so much about this wonderful (and expensive) concoction but have yet gave it a try. Thank you, FATE!

Tetsuya is a well-known restaurant in Sydney that offers fusion cuisine that combines the Japanese au naturale philosophy and French-styled cooking. Why does Cilantro comes to mind? The salsa is a merchandise from this restaurant, but is made in Italy. Talk about foodalisation.

Mixed with lightly salted Golden Churn Butter, this has been my breakfast spread for the past few days.

Honestly, I think my second picture looks bad. But how was the taste? The first impression of the salsa when I opened the bottle for the very first time was the pungent and woody scent of the black summer truffles. The salsa certainly did not lack in flavours as it contained porcini mushroom, garlic, white pepper, cultivated mushrooms and olives. The anchovy paste added slight savouriness to the salsa. The olive oil provided a nice smooth texture. Nothing much to complain expect the aroma of truffles that was slightly overwhelming for me, personally. The best truffle sauce (to me) is still the one sold by an old man in a weekend market at Campo de Fiori in Rome. That was my first and probably one of the best encounters with tartufo (truffle in Italiano).

Overall, a flavourful and aromatic spread (with butter) which went well with the soft wholemeal bread. But I'm thinking ahead. Perhaps I should bring this "new friend" of mine back to KL and have myself a little truffle salsa feast. I'm thinking pasta, bruschetta and perhaps, salad. Well, again, do I have time for all this and also jalan-jalan makan-makan? Sigh.

Culina
Blk 8, Dempsey Road
#01-13 Singapore 247696
Tel: +65-6476 4388
Website: http://www.culina.com.sg/

Tetsuya
Website: http://www.tetsuyas.com/

jones the grocer @ Dempsey Hill

The Saturday morning was glorious. But I was tensed. It’s not easy juggling between work, study and social life, especially when you have only 24 hours a day. Exams are here again. It’s the time when you can’t differentiate between breakfast & supper or ramen & la mian. The stubble becomes so dense that you’ll think it’s part of the goatee. Ok, maybe I am being a little too dramatic, but I really need a relief. At least for a few hours.

And I know where I can find it. Dempsey Hill. I have heard and read so much about this place but have never once paid a visit. Perhaps the restaurants didn’t interest me. Perhaps the hype was just overwhelming. But when jones the grocer was featured twice (consecutively in the October and November issues) in the Food And Travel Magazine, I found myself THE reason. What attracted me was the array of quality premium products sold at jones, as described in the magazine. Besides, this Australian chain (which started in Woollahra) is also well-known for its fromagerie or cheese room. And with a sit-in dining hall to boost, I can’t find a reason not to be there. Well, at least once.

When I reached jones at 10.45 am, there was already a streamline of customers, mostly expatriates. Since it’s canteen-style dining, you can just grab an empty seat and you are ready to order. It’ll be problematic if you are going in a huge group, but I was conveniently alone that morning. Most patrons chose to dine al-fresco, hence the long wait outside jones. Empty seats were still available inside. Great.

As you are seated, the ever-alert waiters/waitresses will present you with the menu. The breakfast menu was quite limited and rather simple. I had myself the most expensive breakfast dish there was; the Open Bagel With Woodbridge Smoked Salmon, Avocado, Rockets and Goat Cheese (S$13.50). The rather gluttonous me also had the side of grilled bacon (S$3). As for drinks, the friendly waiter recommended jones’ Mango Tea (S$4.50).

The tea set was huge, complete with a strainer. A sip of the tea revealed a mild scent of mango. Rather refreshing, that was.

The bagel arrived looking rather appetizing (thanks to the great contrasting colours of the salmon and rockets). The portion was generous too. The warm bagel was surprisingly soft. The smoked salmon was soft as well (almost melting texture) and fresh. Savouriness was well-controlled too. Well, Woodbridge is afterall a well-known brand. Nice. A dash of freshly ground black pepper added an aromatic touch to the salmon. The rockets were fresh and went well with the goat cheese. The bland avocado provided a creamy texture to the bagel ensemble. A dish that burst with flavours and freshness. I really enjoyed it. The grilled bacon, on the other hand, didn’t disappoint as well. It was not too savoury nor tough, with a touch of crisp to boost. I should also mention that jones uses in-house ingredients for most of their dishes. So, quality is assured.

A browse through the store revealed a multitude of interesting gourmet products including Persian Fairy Floss, filo pastry cups, assorted jams, sauces, juices, Christmas cookies & sweets and the list goes on. The fromagerie, which I have yet explored, was a temperature-controlled room by itself and was stocked with a wide range of cheese.

jones also offers lunch and dinner menus. Looks like this will not be my last visit. Well, it’s back to the books for now.

jones the grocer
Blk 9, Dempsey Road
#01-12, Dempsey Hill
Singapore 247697
Tel: +65-6476 1512

Redhill Market Food Centre

What's good in the food centre next to the Redhill Market? As with any other eateries, the queue will (usually) provide a good indication. As I browsed through the many rows of stalls in this bustling hawker centre on a Friday evening, a few caught my attention (with the long queues, of course).

One of them was Redhill Curry Rice. Situated in the front row, facing the main road (Redhill Close), the queue seemed endless. Service was efficient despite the numbered workers. Who would have though that a simple stall with a simple name (and a worn out signboard) that serves mixed rice can attract such a huge crowd? It has to be the food, good food, I convinced myself as I joined in the queue. The array of dishes to complement the white rice seemed aplenty and diversed, ranging from stir-fried cabbage to braised pork belly to omelette. However, all looked rather simple to me.

I chose the pork in curry sauce, fried pork fillet and a sunny side up egg. The slices of pork in curry were smooth and tender. The onions added crunchiness and sweetness to the curry sauce. The breaded fried pork fillet was crispy as it came straight off the wok. There was no hint of marinate in the thinly sliced fillet but was still rather flavourful, perhaps due to the freshness of the fillet. Apparently, everyone orders this fillet. The main attraction was the extra curry gravy that topped the whole ensemble. Eventhough there was neither overwhelming amount of coconut milk nor pungent aroma of curry spices, it was still very interesting. The magic lies in the gooey texture of this Chinese-style curry, which complemented the fluffy white rice very well. However, to me, the best ingredient on my plate was the free-of-charge, tad spicy sambal or chili paste. It was the sweetness that aroused my palate. The sweetness came from the generous amount of finely chopped onions added to the sambal, which also gave it an extra crunch. For S$3.30, there was nothing that I could complain about.

Another stall that was generating a long queue was Bak Kee Teochew Satay Bee Hon. Now, this dish was something new to me. Eventhough they serve other dishes such as cuttlefish & kangkung, it’s the satay bee hoon that keeps the crowd thronging in. Feeling rather gastronomically adventurous that evening, I joined in the queue too. From the display, I could see the many ingredients that will be included in the satay bee hon such as cuttlefish, tau pok (fried beancurd), kangkung (water spinach), pork and my personal favourite, cockles! Two men were in-charged of poaching and assembling the ingredients while another man took orders. Service was efficient and without realising it, I was already second in line.

One sip of the sweet and mildly spiced gravy revealed an amazingly rich taste that made up of mainly sesame seeds and peanuts. Definitely pleasing, but personally, I would have preferred a less dense taste as I would also want to taste the other ingredients. Despite the many fresh ingredients thrown into the dish, I found some of them quite unnecessary such as pork liver and pork slices. The cuttlefish was also rather tough while the kangkung was so minimal, it was almost non-existent. I love the cockles as it was cooked just right. That explained the toughness/rawness of the cuttlefish as all the raw ingredients were poached simultaneously. Cuttlefish needs more time to cook. Despite the grouses, it was quite an interesting dish with lots of flavours and textures. By the way, I chose the large portion which cost S$3.00.

I could only afford to eat that much in a night. I even scrapped the plan to make my doughnut debut at Donut Factory (Raffles City) after that. The good news is, there are still many interesting unexplored stalls, which also generated long queues. Looking forward to the dessert, fried radish cake and fish ball noodles stalls!

Redhill Curry Rice
#01-95
Redhill Lane Block 85 Food Centre
85, Redhill Lane (S)150085

Bak Kee Teochew Satay Bee Hon
#01-40
Redhill Lane Block 85 Food Centre
85, Redhill Lane (S)150085

Crystal Jade La Mian @ Lot 10

Of all the la mian (pulled handmade noodles) restaurants around, Crystal Jade is perhaps the one that I frequent the most, be it in Singapore or Kuala Lumpur. There are many reasons to that, but the most important reason is the consistent quality of the la mian and certain pastries.

It all started in 2004 with a try-out session with a Japanese ex-colleague who was hooked on the chicken soup la mian. That surprised me as this guy has, afterall, consumed more ramen in his life than my fair share of salt (how much more can I exaggerate!). The la mian must be quite a "something", I told myself. When it opened its first outlet in the once-hip Lot 10, I brought my folks (the "Gordon Ramsay"s in the family) to sample the food. Again, I was surprised that even they acknowledged the la mian and the radish pastry.

Fast forward to two Sundays ago, I revisited Crystal Jade before a walk in the Pavilion, which by the way, is overflowing with lots of exciting restaurants. Silly me? Well, not a bad decision, I thought.

The la mians were as usual, al dente and refined, with a hint of flour fragrance. However, the soup for the Sichuan Style La Mian RM12) tasted slightly bitter and burnt, despite the generous amount of sesame and peanuts which provided an interesting texture. Perhaps the sesame and peanuts were over-toasted.

The soup for the Hot and Sour Soup La Mian (RM12) tasted tangy, with the right amount of heat (for me). Shredded pork and mushroom added extra flavour and texture to the ensemble. Appetising, as usual.

A dish which I have not tried before was the Sliced Noodle In Beef Stew (RM13). The first impression of this dish was the generous amount of ingredients. The tendons were wonderfully smooth and soft. Personally, I would have preferred the tendons slightly overcooked to enjoy that melt-in-mouth collagen experience. The well-cooked slices of beef (I'm guessing it's flank) were soft and flaky. A sip of the stew revealed a rich beef stock with a faint hint of five spice herbs. The chopped scallion and cilantro added extra texture and a freshly contrasting taste to the soup. Let's not forget the al dente and consistently sized sliced noodle which reminded me of the thick pan mee (flour noodle), only shorter.

Next, dumplings galore. The Xiao Long Bao or pork dumpling with melted lard (RM 8 for 4 pieces) was well-flavoured, as usual. The "soup" was clear and sweet. The skin was thin, much to everyone's delight. I do not know how to explain this, but despite the good quality, I felt it still lacked in subtlety or refinement (in taste) as compared to Din Tai Fung's version. The Pork and Vegetable Wanton Soup (RM10) was pale in comparison with the Xiao Long Bao. It was rather bland but was compensated by the generous amount of minced pork, which was also quite fresh, by the way. The greens added texture and colour to the wantons. A pragmatic way to further enjoy the wanton (to me) was to eat it with the julienned ginger and black vinegar from the Xiao Long Bao.

Another interesting dish that made it's debut on my "tried-that" list was the Minced Pork With Rice Cracker (RM16) combination. The dish was called "ants climbing up the tree" in Chinese. I'm guessing it's due to the small bits of rice that resemble ants. Metaphor aside, it was basically crispy rice cracker with dipping. The dipping consisted of minced pork drenched in a sweet and sour sauce. Interesting idea despite an uninteresting taste.

The Radish Pastry (RM7 for 3 pieces) convinced us that the visit was worthwhile. The savoury and soft grated radish wrapped in crispy and aromatic pastry skin never failed to whip up our appetite. A word of caution: the filling is hot. What made it the champion among all the available versions is the refined taste and texture. Enough said.

The finale came in the form of Souffle of Egg White Ball (RM9 for 3 pieces). The warm red bean paste and banana slices filling was sweet with a hint of banana scent but was not evenly distributed when the souffle was halved. The souffle skin was soft and the icing sugar added extra sweetness to the dessert.

Chinese Tea cost RM2 per person (unlimited serving). The meal for 4 cost RM113.85 including an uninitiated towel costing RM1 each.

Another satisfying meal at Crystal Jade despite a few glitches. We were so full that an earlier plan to visit Bisou was postponed. Though I've been here a couple of times, I have yet to try the rice and stir-fried dishes. But for now, the grass looks greener on the other side.

Crystal Jade La Mian and Xiao Long Bao
R2, Lot 10
50, Jalan Sultan Ismail
50250 Kuala Lumpur.
Tel: +603-2148 2338

Baskin Robbins @ The Curve

A short post on the visit to Baskin Robbins (as suggested by KF and KFF) after our karaoke session at Red Box, The Curve.

I have not visited this ice cream joint in years! Though not an ice cream lover myself, I do enjoy a fruity gelato from Lecka Lecka once in a while, especially on a hot day.

Each of us had a single cup ice cream (4 oz) at RM6.90. Kim added chocolate chips topping at RM1.00.

My pumpkin and cheese (if I recall correctly) tasted rich (from the cream and cheese) but there was not even a faint taste of pumpkin despite the chewable pumpkin bits.

I must apologise for not remembering the names of the ice cream as we were busy chatting away. Goes to show that the conversation was more interesting than the dessert.

However, we did come to a unanimous conclusion.
The ice cream was VERY VERY sweet. Too sweet, in fact.

Baskin Robbins
Lot No. G51
Ground Floor, The Curve
Tel: +603-7710 9331

the apartment

Almost everyone talked about "the apartment" a few months back. An interesting concept, I must say. But the feedback on the food was not very encouraging, though. To confirm this, I paid this eatery a visit last Saturday afternoon, before another self-indulging session of karaoke at Red Box.

Together with Jason and Kim, we had lunch in the "bathroom" of "the apartment". The setting was really modern and smart. The cool sounds of the likes of Jamie Cullum filled the air. Great ambiance for those weekend catching-ups. The chairs left much to be desired though, as they were basically school chairs painted white. I certainly would not buy them for my apartment.

Settings aside, a glance at the clipboard menu revealed a wide range of starters, mains and desserts (mostly western and fusion fares). Quite impressive actually, judging from the descriptions of the dishes. Taste wise?

I ordered the Chicken In A Bag (RM18.90) without hesitation as it was one of the more well-known dishes offered here. A lazy man dish, I called it as it was basically chicken breast and vegetables cooked in cream. In a bag, of course. Despite the unfriendly comment, the dish turned out quite well, I must say. Once the aluminum foil bag was cut (done by the helpful waiter), steam unravelled. Though looked unorganised, a sip of the gravy revealed a rich tasting cream, decorated with whole grain mustard. A more generous amount of mustard would have been appreciated as the richness of the cream can be overwhelming at times. The vegetables, which included julienned leeks, cannelioni beans and new potato pieces added distinctive texture and flavour to the dish. I enjoyed the leek the most as it was not too pungent nor chewy. A very English dish (to me, at least). Bread for dipping the cream sauce would have been wonderful too.

Jason had Andrew's Pasta (RM14.90). A rather simple dish with linguine and pesto tossed together and mixed with sauteed new potatoes and asparagus. Despite the al dente linguine, Jason was rather displeased with the blandness of the pesto sauce. And I don't know who Andrew was.

Kim's Baked Fish (RM19.90) looked simple. Baked dory topped with cherry tomatoes with gratin of mozzarella and parmesan with saute new potatoes was how the menu described this dish. The taste was simple as well. The dory tasted fresh but the ensemble did not excite tastebuds. The sides of potatoes and arugula were, well, just sides.

We also ordered lemonade (RM6.50) and earl grey tea (RM6.50). No desserts for us though, as we didn't want to stuff ourselves before the karaoke session.

Serving of food was quite slow (more than the supposedly 15 minutes length) but the waiters/waitresses and their supervisors were quite friendly and attentive. By the way, this eatery is currently promoting their new weekend breakfast menu.

Perhaps expectations were too high. Perhaps only simplistic dishes are cooked in real apartments. Or perhaps the food was just rather plain in taste.

the apartment
Lot 72, 73 & 74
152 Ground Floor
Western Courtyard
The Curve.
Tel: +603-7727 8330