This is a mild way to add a tiny bit of heat to simple dishes. Use it as a dipping sauce for chicken rice and you’re good to go. It’s the lowest on the scale at 3/10. More »
The pungent cencalok in this makes it the perfect addtion to any local style meal. Eat it with ayam rempah, cucur udang or even toss it with your fried rice to give it a kick. This one scores high with an 8/10. More »
Sour and zingy this mixture is perfect topped on cooked fish or could even serve as a great dipping sauce for an Asian-style fish and chips. The heat on this gets a 6/10. More »
This concoction has a smoky edge to it that would be perfect as a relish on burgers or as a marinade for chicken. On our Rectum Richter scale it scores a 5/10. More »
"Just add yolk for a rich carbonara..."
The menu at Mezze explores the wonderful flavours surrounding the Mediterranean. You’ll find dishes inspired by France, Italy, Spain, Greece, and Northern Africa. The portions are large and sharing is encouraged. This is exactly the kind of spot where you get together with a group of friends and order a bunch of dishes to eat family style.
That is exactly what we did on our visit here. To start off with we were recommended the jamon croquetas. The manager told us that we would never taste anything like it elsewhere. We also ordered the chorizo salad and the duck liver pate.
The jamon croquetas are indeed like nothing else I’d eaten before. These little breaded deep fried balls are filled with creamy béchamel sauce and ham. I don’t even know how they manage to keep them intact when they fry them. As soon as you bite béchamel sauce gushes out. Absolutely delightful. The chorizo salad with baby potatoes and slow roasted tomatoes are also a favourite at the table. The tart dressing works well with the spiced sausage. The pate is served with a fennel marmalade that cuts the richness and I adore it slathered on my bread.
With our appetites stirred by the delicious starters we swiftly went on to order a few main dishes to try; the pappardelle with oxtail, the salmon with puy lentils and a mustard sauce, and the lamb pilaf pie. The oxtail is braised for 8hours making it meltingly soft and flavourful. This dish is an acquired taste though as the meat tends to be a bit gelatinous and gamey- if you enjoy your meats however this is the dish for you.
Roast. Check. Barbecue. Check. Deep-frying here we come! There were many detractors. Some friends sent safety videos, others cautious words of warning- one even gave statistics on how many fires the fire brigade had to put out every year in November in the deep south. Yes, the deep south of America- the birthplace of fried goodies. They'd fry a whole… More »