Simply Thailicious

Hot, hot, hot! I’m not talking about the weather. For spicy sauces that will make you feel like you’re floating, head over to Flying Chillis at the Gardens. Their dishes are divided into three categories: ‘Flying Colour’ for mild, ‘Spicy’ for a mid-range kick, and ‘Explosive’ for those who dare to go all the way.

Located on Level 3 of The Gardens at Mid Valley City, bathed in a stream of natural light with the steady bustle of shoppers in the background, Flying Chillis is the perfect place to rest your tired feet during or after a hard day’s shopping. Stylish deco, friendly staff and a choice of cozy indoor dining or eating ‘al-fresco’ greeted us. Tempting aromas teased our nostrils, wafting over from the table next to us. I started off with a Thai Ice Tea, refreshing and beautifully presented; a layer of ‘gula melaka’ a layer of milk, a layer of tea topped off with chunks of ice.

‘For a flying start’ (it actually says that on the menu) we tried the Flying Chillies combo, which serves 3 -4. This was a selection of deep fried goodies; Sesame Chicken Toast, Thai Spring Rolls, Prawn Wrapped in Wonton Skin, and very full flavoured, bouncy Thai Fishcakes. I particularly liked the sweet chilli dip which tasted like combination of chilli, spices and honey. Moving on to the ‘Soup with a Thai Nationality’, the Flying Chillies Special Fire Pot for two was placed in front of me. This was a special Tom Yam River Prawn dish, with two large prawns in a fiery broth. Although this dish was rated ‘Explosive’ my tastebuds found it would better suited in the ‘Flying Colour’ range. Mild, but still bursting with flavour. The prawns were meaty, fresh and yes, of course most importantly, the heads were juicy and delicious!

“Right,” said Natalie Kam, Marketing & PR Executive for SeaCuisine Sdn. Bhd. “Let’s get serious,” she smiles. She wasn’t joking. The ‘Let’s get serious’ main courses were brought out. What caught my eye was the ‘Flying Saucers’ Pineapple Fried Rice with Prawn. Served in a whole pineapple, the smell makes your mouth water. Fried with saffron, herbs and spices, then baked for a short time in an oven, we could taste the subtle flavour of pineapple that had soaked into the rice. Nisha (Red FM’s Late Night Love Songs) decided that because it was so tasty it could be eaten on its own.

On the menu it says “Do you care for Thai Curry?” I think the answer there is a firm YES. I love it even more after trying Flying Chilli’s Green Curry Chicken. Juicy chunks of chicken breast and sliced straw mushrooms swimming in a pool of steaming hot, creamy curry. Mild, yet satisfying, but I needed more chilli. I didn’t get it from the Stir-fried Beef with Hot Basil, although it was delicious. Tender strips of beef, marinated in a dark thai sauce with fragrant basil leaves and tiny pieces of ‘chilli padi’. The Aly Award for dish of the day had to go to the Steamed Siakap with lime and chilli. A generous sized whole Seabass steamed in a clear, spicy broth overflowing with chunks of garlic and coriander. The sauce acts almost like a soup, and according to Kam a lot of people eat it straight from the dish. After we had polished off the fish, that’s exactly what I did. Sipped on the soup and picked on the Pandan leaves chicken.

We finished off our meal with typical Thai desserts. Coconut Cream with Sago and Honeydew and the Red Ruby Water Chestnuts in Coconut Milk. Whether you’re resting your feet after a hard day’s shopping or starting out your evening, Flying Chillis is a great place to get your fill of consistently good Thai food. It’s Simply Thailiscious!

Try Flying Chillis for yourself! Starting Monday 20th April, listeners have a chance to win RM100 vouchers in the Big Red Food Review, Eleven2Three with Aly. Only on Red FM, Today’s Best Music.

A taste of Thailand in the Heart of the KL

It took two lifts and one staircase to get there, but it was worth it. Stepping into the calm and tranquil space framed by the soft evening sun setting in the background, Soi 23 at Pacific Regency Hotel Suites is where you want to go for a taste of fiery, authentic Thai cuisine. 

We were seated at a table by the floor to ceiling windows, with a spectacular view of the city and the KL tower as you’ve never seen it before. Soft music plays in the background. With the dark wooden deco, clinking of cutlery and polite but unobtrusive staff, we watched the sun set over the horizon as we began our journey through tastes of Thailand. Starting off with their signature drink, Thai Iced Tea, I was certain we would not be disappointed with the food. Refreshing, thick and creamy and best of all ice cold. It came in handy later when the spicier dishes got the better of us.

Now I make my own Pandan Chicken from scratch and it’s not an easy dish to get right. When four neat little parcels of Kai Hor Bai Toey arrived, wafts of robust spices and herbs seeped through the pandan leaves, tempting us to devour what lay beneath. I unwrapped it to reveal piping hot, juicy pieces of chicken, so tender and tasty on its own that you almost don’t need the sweet chili sauce that comes with it. Another fantastic starter is the Goong Pan Aoi, which had deep fried minced prawn creatively served on a sugar cane stick that you can munch on between courses.

The Tom Yam Goong, hot and sour with prawns and straw mushrooms, was a favourite with Dilly (Red Breakfast) who candidly asked Sous Chef Sujinda how it was possible for a clear broth to be so spicy. He explained that the blend of spices are imported directly from Thailand, and it is the ground galangal that gives the soup its distinctive spicy kick. A must try is the Yam Poo Nim, a Crispy Soft-Shell Crab Salad with Pomegranate. It combines sweet, savoury and spicy in one and what I liked was the combination of the warm crab and the cold pieces of pomegranate flesh that pop in your mouth as you chew, with a hint of lime aftertaste.

Along came the steamed fragrant jasmine rice and the curries. Soi 23’s signature Kaeng Kiew Waan Goong Mapraw Orn, which translates to Green Curry with Prawn and Young Coconut Flesh, was my favourite. Served in little metal woks kept warm by a candle underneath, it was a tick for presentation. Extra creaminess was added to the curry by a dollop of coconut cream on each of the prawns. A favourite amongst the Deejay’s was the Kaeng-phed Ped Yang, or Roast Duck in Red Curry. An unusual combination, as the distinctive flavour of the duck really changed the taste and added more body to the curry. The third curry was the Kai Kra Ree Nua, or Chicken in Yellow Curry. Again, another surprise was that this was the spiciest of the three, when it looked the mildest. It had our eyes watering and us reaching for those Signature Thai Iced Teas, but we still went back for more! 

With the Stir-fried Eggplant in Yellow Bean Paste and Chili (Pad Ma Kuar Yaow Taow Jew) and Fried Water Convolvulus with Oyster Sauce (Pad Phak Boong) on the side, it was a feast that only got better when the Whole Seabass fried with Lemon and Chili (Pla Thod Sa Moon Prai) was brought out. From head to tail, it was lightly coated in a tasty batter that soaked up the sauce. Jeremy (Red Evenings) confessed to never having tried a fish head before, and we had a laugh tearing it apart!

The desserts were all Chef Sujinda promised us they would be, and more! Try the Rainbow Jelly with young coconut (Woon Sai Roong Ma Praw Orn), the Sweet Tapioca with Coconut Cream (Man Sam Balang).and the Pumpkin Custard (Sung Ka Ya Phak-thong). And of course, the Mango Pudding was out of this world, giving off a delicious coconut aroma.

Japanese Buffet, Gourmet Sensation

www.tenji.com.my 

“HEAVEN ON EARTH”

That’s what the name means. I swear I’m not just making it up! Okay, embellishing a little, as the direct translation from Chinese is “Tien” meaning heaven and “Ji” meaning “royal gift”. And what a gift it is to us indeed, a new phenomenon in generous dining. The largest Japanese Buffet in the country, serving up over 250 different dishes in the swanky dining destination SohoKL, Solaris Mont Kiara.

Once you walk through the doors, you just go on and on. The balcony, coated with turf to give it that ‘I’m in the middle of a Japanese garden’ feel has outdoor seating with a pleasant view. Inside, scattered tables surround an array of kitchenettes serving up more than just California rolls! Sashimi, fresh oysters, lobster, tempura, and even a made-to-order grill section. It’s a gastronomic spread of Japanese, Chinese as well as Asian fusion and Western delicacies.

A little overwhelmed by what to try first, and how beautiful the indoor-outdoor setting was, I decided that freshly flown in meats and seafood on a daily basis is the kind of thing I wanted to savour, one by one.

Spoilt for choice, I grabbed a mini coconut and started with the fresh rock oysters that were literally, the size of my palm. Cracked open right in front of you by a smiling member of the kitchen crew, the succulent fresh taste of the sea dissolves in your mouth and leaves you wanting more. After three oysters, I moved on to the selection of sushi and sashimi. Salmon, tuna, swordfish and whitebait sashimi are just some of the ones I tried, because choosing from 20 varieties of sushi was not easy. I loved the maki rolls stuffed with crab and topped off with flying fish roe. Chef Benson Foo recommends the sirloin teppanyaki and teppanyaki chicken skewer. “The secret is in the marinade,” he says. Not forgetting the crab claw in mayo and chilli served on ice and the spicy miso soup; a blend of miso paste, ginger, leek, herbs and spices, fried to release flavour then cooked as a soup. A tastebud tantalizer!

Moving on to the Chinese Kitchen, we sampled delicious homemade soups, my personal favourite being the Chinese Herbal Soup. A clear broth bursting with flavour, and overflowing with tasty vegetables. Chef Fan, head of the Chinese Kitchen sat down with me and explained his menu. It changes daily, depending on what ingredients he has or what new recipes he concocts. One of his specialties is the Taro Ring, a delicious yam cake like no other I’ve tasted before. Creamy yet light in texture, with a hint of ginger, it’s a winner.

My favourite dish from the Western Kitchen was the codfish in garlic and soya sauce, topped with a mushroom ragu. Chef Azril who heads up this kitchen explains that his background of European cooking at the PJ Hilton and JW Marriot allows him to experiment with flavours from the East that complement the West. I also loved the seafood pie, a soft, flaky crust that allows you to tear into what lies beneath; a thick, creamy filling of squid, prawns and fish.

Hardly enough room left in my stomach for dessert, I forced myself to try at least three of the chef’s special green tea cakes and pastries. The verdict – don’t overdo it on the starters and mains because you WANT to have room for dessert! JD (Red Breakfast) and I stared longingly at the delectable sweets in front of us, wishing we could eat more…

Happy, satisfied and with a slight difficulty walking, we left Tenji with a smile on our faces and the knowledge that we would be back. Very, very soon, to our heaven on earth.

Tenji Japanese Buffet Restaurant is open for lunch from 11.30 am -4.30 pm, dinner from 5.30 pm -9.30 pm and supper from 9.40 pm -1.30 am. For more information visit www.tenji.com.my and for reservations, call 1700 80 1818.

Stylishly Served Sumptuous Seafood

BIG. That’s the first impression you get when you walk into Bangsar Seafood Garden Restaurant. Funny though, I’ve never noticed it before, but it’s been around for 20 years. Tucked away at the bottom of One Bangsar on Jalan Ara, camouflaged by the new Brabus showroom on the corner, it’s easy to miss. But once you find it and you’re inside, it’s a whole different world, with high ceilings and a newly renovated water feature where you can literally dine with the fishes.

Ushered into a private room at the back, we walked into what seemed like someone’s very plush living room: cozy lighting, a flat screen TV and an immaculate round table. We plonked ourselves down on the sofa and enjoyed steaming hot cups of chrysanthemum tea and tasty peanuts. 

How naïve we were to expect traditional Chinese seafood. Out rolled dish after dish, each one with the Chefs own twist. Starting off with the Double Boiled Dried Seafood with Chicken Soup, I was pleasantly surprised at the intensity of taste in the clear herbal broth, with tender chunks of chicken adding to the flavour. This was Dilly’s (Red Breakfast) favourite, and she savoured every mouthful. 

Now anyone who knows me knows that I am a prawn lover. Especially the heads! We were ready to attack the Pan Fried Fresh Water Prawn with Ground Spices. Instead, we sat back in awe, blown away by the presentation. Intricate carvings decked the plate, and Manager Lim Meng Lee explained they have a boy who just loves carving anything, turning carrots, pineapples and even turnips into works of art. We tucked into the large prawns and there was silence (apart from some slurping noises and loud smacking of lips) as we munched on perfectly cooked flesh marinated in the spicy sauce. Even Shareena (Red Weekends), who is a little allergic to shellfish, couldn’t resist. All the prawn heads ended up on my plate and every single one was overflowing with juicy morsels of roe. The way JD (Red Breakfast) was licking his finger’s, I knew this dish was a winner.

Next, we tried the Minced Prawns with Mango in ‘Tau Foo Pok’, and I was sure I could taste something else that was familiar in the sauce. “Is it nangka (jackfruit)?” I ask Chef Ah Weng. “Ah, yes, a blend of nangka, mandarin orange peel and mango.” An interesting combination! And we continued to be surprised by Chef’s creativity, as the Crisp Roast Duck with Glutinous Rice had smears of cooked egg yolk layered in the rice. The Assorted Greens with Homemade Sauce was fresh and crunchy, with a generous helping of mushrooms in the middle and tiny horses carved out of carrot lining the dish. Just before the Wok Fried Crispy Rice with Chicken Floss was served, we were treated with another soup. This time, it was the restaurants special sharks fin soup. Special indeed! It was a Baked Sharksfin and Crab Meat Soup in Puff Pastry! A little tip: dig into the pastry and soak it in the soup, it’s just divine!

Now when the Wok Fried Geo Duck with X.O. Sauce was served we were a little confused, expecting another duck dish. Well, it tasted like a cross between jelly fish and squid, chewy with a strong shellfish flavour. They brought out a live geo duck for us to inspect, which is a large edible saltwater clam with a long siphon (jelly like neck) that looks kind of gross but tastes fantastic. Apparently it costs RM290 per kilo! This delicacy is definitely worth it!

Getting our fingers dirty, we rounded off the meal with Bangsar Seafood Garden’s signature dish, the Butter Crabs. Fresh large crab claws bursting with tender white flesh. The thick and creamy sauce is made from butter, condensed milk, kaffir lime leaves and chili padi. This was our favourite dish of the evening, and we mopped up the sauce with the light and fluffy sweet buns that were served on the side.

Hardly any room left for dessert, each of us was given a whole coconut, but not to drink. Another inventive creation of Chef Ah Weng, who adds egg whites to the coconut milk then steams it whole so it has a custard like consistency. Cold, light and sweet, it was a refreshing way to end the meal.

Well, you certainly don’t get what you expect at Bangsar Seafood Garden Restaurant. Surprise after surprise with a twist to every traditional Chinese dish, dining here is an experience that I would endure over and over again.

Bangsar Seafood Garden Restaurant is open for lunch from 12pm -3pm and dinner from 6pm – 10.30 pm seven days a week. For more information visit www.bangsarseafood.com or call +603-22822555

Contemporary Twist to Japanese Tradition
 

Set amidst a Zen garden on Level eight of the Hilton Kuala Lumpur, a brand new entrance to Iketeru opens doors to a world of traditional Japanese food with a contemporary twist, amidst a haven of serenity.
 

Terry (Red FM Drive) and I strolled in leisurely on a Saturday afternoon, taking in the lush greenery and soothing sounds from the rippling stream, our tummy’s rumbling in anticipation of the Konichiwa!! Weekend Brunch ahead. I ask PR & Events Manager Sharon Kong “Why Konichiwa?” “Well,” she smiles, “Iketeru has become a lively venue for our guests to visit over the weekends, to catch up on each other’s well being. Hence the greeting Konichiwa!!, which means “Good afternoon, how are you?”.  

And what a good afternoon it turned out to be. Greeted by a hostess in a kimono inspired suit, we walk past the Teppanyaki grill to our right, eyeing the Teppanyaki chef skillfully at work. The mouth-watering aromas reminded us that we had over 100 dishes to choose from, so we eagerly made our way to our table. The cuisine at Iketeru is exclusively prepared by Japanese Master Chef Ricky Kusuo Kamissshi (or affectionately known as Chef Ricky-san). The only rule is that a maximum of five dishes can be ordered at any one time.  

Comfortably seated at a roomy round table by large windows, flooded with natural sunlight and views out to the garden, Terry and I mulled over the menu. As tempting as it was, we decided to avoid the stylish sake bar tucked around the corner and armed ourselves instead with hot, steaming cups of green tea and a pair of sleek wooden chopsticks. Sharon proceeded to explain the menu in detail, but recommended we go with our gut and sampled things that we liked, in addition to Iketeru’s specialties. We scan through the extensive menu, divided into 10 sections according to how the food is cooked.

We started off with some Sakizuke (Appetizers) of Edamame, which are addictive crunchy steamed soybeans, ideal for snacking throughout the meal, and a Kani Mayo Salad, a light and refreshing crab meat salad. Along came the sashimi, fresh slices of Salmon, Tuna, and Yellow tail. From the grill, or what is known as Yakimono dishes, Terry was blown away by the Gindara (Grilled Cod Fish with Teriyaki Sauce), while myself, being a salmon fan, loved the crispy skin on the perfectly cooked Shake (Salmon with Teriyaki Sauce). Needless to say, he stole my portion of cod when I wasn’t looking but I returned the favour by sliding some salmon my way!

Up next was the Agemono, or fried dishes. To distract Terry from the Gindara, I waved a large deep fried Ebi Tempura under his nostrils, and it worked! The fresh, succulent whole tiger prawn coated in a light, crispy batter had him asking for more, and we wrestled over who got the last piece of the deep fried Soft Shell Crab.
 

Moving on to Teppanyaki counter, an assortment of grilled scallops, tiger prawns, cube cut sirloin and cod fish awaited us. Delicious, grilled to perfection and presented with finesse. After that, along came the makimono, generous portions of rice wrapped in seaweed, stuffed with generous portions of filling. We tried the California Roll (avocado, crabstick and flying fish roe), the Spider (soft shell crab and salad) and the Tiger Dragon (grilled eel and tiger prawn). The house specialty knocked my socks off. You have to try the Fire Dragon! As the name suggests, it is HOT, HOT, HOT! Not for the faint hearted, this makimono was stuffed with eel and chili padi. A fantastic combination, bursts of fire on your tongue coupled with the kick from the wasabe up your nose, topped off with a few slices of pickled ginger to take the edge off. It will keep you going back for more!

After all that heat, we welcomed the selection of homemade ice creams. Three different colours, three different flavours of ice cream. Try the famous Matcha (Green Tea), the Ogura (Red Bean), and my favourite, the Goma (Black Sesame). Light, yet creamy, with each subtle flavour enhancing the icy coolness that melts in your mouth and cleanses the palate. Not forgetting the bitesize Kinako Mochi, little rice dumplings coated in soybean powder. The perfect way to end a perfect meal.

So what did I make of my dining experience at Iketeru? As we regretfully said our goodbyes and walked out into the bright afternoon sunshine, the cool breeze and green leaves waving a gentle goodbye, and Terry asks me, “When are we coming back?”

“Konichiwa!!” I reply, knowing full we would both be just fine if every weekend could be spent having brunch at Iketeru, at the Hilton Kuala Lumpur…

Iketeru is open For more information visit www.kl-studio.com

Romancing the Biryani 

So it’s four pm on a Thursday, six DJ’s sit down to a mid afternoon biryani rice tasting, and 10 minutes later our plates are licked clean. I’m not kidding. Not a grain or rice or a drizzle of gravy was left on our plates. Licked clean! 

The best biryani this side of KL is what Terazza Brasserie @ Sheraton Subang serves up. In 2007 at a charity Ramadan ‘pasar malam’, Chef Faizal (formerly of the Empire Hotel in Brunei) and the Sheraton Team took their famous biryani and let it loose on the world. Needless to say, the other food stalls didn’t stand a chance and customers lined up around the block for a packet of steaming hot fragrant rice, succulent tender pieces of beef in a rich marinade and ‘ayam masak merah’. 

I ask Chef Faizal what his secret ingredient was, anxious to figure out how the bursts of flavour from the tasty chicken and beef, and the sweet sour crunchy ‘Acar Buah’ could have such and effect on my tastebuds. “Our secret is there is no secret!” he replied. “It’s in the hands that cook it, the technique.” Ahh… it all made sense. The skill is definitely apparent here. 

If ala-carte isn’t your thing, you can opt for the buffet. With the cozy ambience, impeccable place settings, natural light and a generous buffet spread, guests feel right at home. The buffet promotion changes on a monthly basis. For lunch this month you can try an East meets West spread and for dinner the Nyonya Buffet. Along with traditional nyonya curries are more unusual dishes like the Spiced Jelly Fish, Lobster Salad Santa Barbara and the Macarel with Coconut Vinaigrette. Not forgetting of course the action stations for Yong Tau Foo, or the Carving Station for juicy Roasted Lamb Kuzi, or the Noodle Station for traditional Mee Rebus. An international feast all under one roof.

Rekindling the flame of a long love, or simply testing the ground on a first date? Either way, this is the place for you this Valentine’s Day. Couples can choose from a delectable Western and local buffet dinner, inclusive of an alcoholic or non-alcoholic sparkling wine. A single red rose will be placed on your table to add to the romance.

For a more intimate February 14th dinner, sit back and enjoy a  six-course meal, starting off with pan-seared bacon wrapped baby buffalo mozzarella on slow roasted Roma tomato confit and Malibu mixed drizzle with balsamico chive vinaigrette. The butternut squash cappuccino scented with cinnamon, cream cheese sundried tomato nougat, and pumpkin soup accompanied by freshly-baked herb foccacia toast are just a taster of the feast to follow.  Finish off the meal with a sumptuous double chocolate heart cake on mix berry compote. Just for you this Valentine’s day, complete a simple slogan after dining and stand a chance to win a set of Diamoney jewellery worth RM4,000.  

Vowing to return for more great food and a chance a winning some diamonds, for now though we were more than satisfied with rounding off our meal with Terazza Brasserie’s signature Bread & Butter Pudding. This was a pudding with a twist, veering off the traditional version because pastry chef Chef Simon, uses croissant instead of bread, for that added buttery flavour and bite. Shareena Hatta (Red Weekends) and I could not get enough and wrestled over who got the last strawberry to mop up the last drop of custard! The perfect end the perfect evening, only at Terazza Brasserie, Sheraton Subang.

Terazza Brasserie is open For more information visit www.sheraton.com

The place that was the place to be. Telawi Street Bistro, or TSB, for short, was the name on everyone’s lips in the mid-90s. Chic, hip and cool, the downstairs offered an upscale solution to bistro dining, and a the more casual open air upstairs gave diners a chance to nibble later in the day, and party through the night.

Over the years, TSB has lulled into a sense of ‘just being there’, a staple that is part of our lives, just because we know it.

“That’s going to change,” says new manager Matthieu Lartigue, French by birth but Malaysian by nature. 5 years of living in KL, and with a vast experience in the restaurant industry, Matthieu is determined to restore TSB to its former glory. “The buzzy bistro that everyone knows and loves,” he adds with a smile.

I rounded up the RED crew and told them to meet me the next day at the corner of Telawi 3 and Telawi 5, Bangsar. Greeted by the familiar but unassuming entrance at 11.30 on a Saturday morning, I plonked myself in the comfy seats with glass round tables at the entrance and sipped on a mocha as I waited for my fellow DJ’s to arrive.

By 1pm, after everyone had arrived, was suitably comfortable and more awake, we adjourned to our table, past the bar and round the back. Walking through the restaurant, dark wooden tables, impeccable place settings and friendly smiles from the staff greeted us.

We started off with 4 different starters, what Matthieu felt would give us a feel for the variety available. I was surprised to find the traditional version of the Roman soup minestrone, in a clear broth rather than a tomato based soup. Delicious, with a combination of vegetables and topped off with crispy parmesan. The big hit though was the mediterranean style seafood soup. Generous portions of mussels, prawns, squid and fish piled on top of a steaming tomato broth. The country style terrine of duck and foie gras with toasted ciabatta and onion marmalade brought back memories of lunching in the South of France, while the seared foie gras with smoked chicken and spicy mango and ginger salad gave just the right balance of sweet, sour and savoury. The foie gras was cooked to perfection, just seared on the outside and melt in your mouth on the inside.

So a good start to the afternoon, and we eagerly awaited our next course, chatting to Matthieu in between courses, I asked him if he would describe the food at TSB as ‘fusion’. “No, no, no!” he scoffed. ”Fusion would be if we served foie gras on fried rice!” he exclaimed. “What we serve here is Modern Australian Cuisine, what has become the normal food to expect in a restaurant in Australia.” Ahhh… that makes sense I thought. Before I had time to delve deeper into that, out came one of TSB’s special planks to share. Literally, a long wodden plank with a rectangular pizza, one margherita and four other toppings of your choice. We tried the mushrooms, olives, smoked salmon, beef bacon toppings, all delicious on a crispy thin crust. Great for sharing or as a mid afternoon snack. Out came three more full sized pizza’s, one tuna, fresh onion and chilli, one with smoked wagyu carpaccio and the favourite among everyone, the peperocino. Well marinated spiced lamb with fresh tomato, soft mozzarella and smoked chilies. A winning combo.

Sitting back on the comfy seats, the soft clinking of cutlery, relaxing music and the buzz of conversation around me, I felt quite satisfied already with the array of food we’d tasted so far. Matthew warns me that there’s more to come. There was a groan from Dilly (Red Breakfast 6-10am) in the corner.

Yup, next up was pasta and risotto. The penne pasta with grilled eggplant, zucchini and sun-dried tomatoes was flavourful, and a great choice for vegetarians. Nisha (Late night Love Songs 10pm -1am) said this was her favourite, as she loves simple italian dishes where you can really taste the ingredients.

Next up was the spinach gnocchi with braised beef, semi dried tomato sauce, mozzarella and olives. An unusual dish, and one that I often find is hard to get right. Gnocchi, made into little coin sized balls from potato flour and wheat, can be heavy and stodgy, but the version here was light and the portion size just right. We also had fun trying to pronounce it correctly, and ended up butchering the word but cleaning the plate. Now when Matthieu place a plate of bright green risotto topped with thai style chicken in front of use, there were dubious looks passed around the table. Terry, ever the champion, dived straight in and came up with umms and ahhs… followed by a ‘Wow! That really works!”. After we’d all had a taste, we came to the conclusion that the green risotto (flavoured with spinach to give it that colour) was a winner and our favourite dish of the day. Who know that Italian rice would complement the sweet honey coated thai style chicken? Again, another sweet savoury winning combination.

For the meat lovers, TSB serves a generous portion of braised lamb shank on new potatoes with rosemary sauce. Slow cooked for 5 to 8 hrs until the meat just falls off the bone and melts in your mouth, the leftover rosemary sauce is fantastic mopped up with a slice of TSB’s own freshly baked ciabatta. For a slightly lighter meat dish, go for the mustard crusted lamb rack with garlic potato confit and spicy apple chutney. I always say that half the taste is in the presentation, and our mouths were salivating just looking at this one. Overall, the presentation of food was fantastic, with thought put into making it look modern and chic, yet maintaining a sense of it still being ‘approachable food’.

With barely enough room for dessert, we did manage to round off the afternoon with a selection of desserts, enough to satisfy any sugar craving you might have, TSB’s signature dessert, the chocolate volcano with white stratiacella ice cream & orange tuiles, was met with ‘I can’t possibly fit anymore in,” but disappeared in seconds. I particularly liked the lemon tart with Kahlua and straciatella ice cream. Hot and cold work well together, and that was the perfect way to end a perfect meal.

TSB is the kinda place you feel at home, the ambience refined yet comfortable, buzzy yet relaxing. The sun was setting and the lights were dimmed, and we finally left 7 hrs later, our stomachs satisfied and with the promise of coming back soon. That’s testament enough, so what are you waiting for?

Tune in to Eleven2Three with Aly, and listen out for her food review.

Answer a simple question, and stand a chance to win a RM100 F&B voucher, courtesy of Sky Bar at the Traders Hotel.

For more info on Sky Bar, check out www.skybar.com.my