Where To Eat

Il Lido

by Alexa P., on Sat, September 18, 2010

"We were oohing and aahing in pleasure"

Restaurateur Beppe de Vito brought the Il Lido brand here in the hopes of changing Malaysia’s fine dining scene. With over 15 years of experience in the fine dining scene in Hong Kong and Singapore he is surely qualified to give the fine dining market here a push.

The sleek and trendy restaurant here certainly does impress. Interiors are in hues of grey, gold, black and chrome and the dim lighting with downlights strategically placed above each table elevate the experience. This is certainly the spot to choose if you’re looking to enjoy a romantic dinner, a quiet family meal, or engage in a business talk over pasta and wine.

We started off our dinner with the pan-fried goose liver as well as a rucola salad with Pecorino cheese, walnuts and pear. The goose liver here is silky smooth and seared just right. Pears, nuts, and cheese are an amazing match and you can hardly go wrong with it. We were a bit disappointed though to find that they skimped a bit on the Pecorino, which is the best part. All in all, lovely appetizers that got our mouths watering for more.

Next we moved on to the pasta course where we shared a linguine with jumbo prawns and spicy pork sausage, a pumpkin tortelli with sage, and a champagne risotto with shaved truffle. The spicy heat is much appreciated in the linguine dish, it cuts the richness of the prawn and amps up the flavour. The pumpkin filled tortelli is pure genius, the chunky sweet filling pairs well with the tangy drizzle of aged balsamic. The one that tops my list however, is the risotto. This one screams pure fatty indulgence. It is rich with the pungent shaved truffle giving it a wonderful muskiness. A total orgasm in the mouth!   More »

Food Articles

Juicing for Health

by Alexa P., on Fri, September 17, 2010
Health, Diet & Family
With all the Raya feasting that has been going on, I’m sure your body is craving for some sort of detox. Now, we’re not talking about the drink liquids all day and no solid foods detox, because lets face it, it’s almost impossible to do. No, this detox focuses on injecting your body with some vitamins and goodness in the morning and you’re free…   More »

Gastro News

Love Your Street Food - AFA Nominations 2010

by The News Team, on Fri, September 17, 2010 - 5:12:07 AM, 11 comment
"That auntie sells the BEST nasi lemak"...."No lah! I tell you the auntie near my house sells a better one"...the arguments can go on and on...

It's that time of year again where we are gathering nominations for our Annual Foodster Awards 2010 . We are campaigning for everyone to "Love Your Street Food"! and this year we have added in two more categories, the much loved Pisang Goreng and popular Maggi Goreng.

Is your favourite place not in our initial nomination list? Do drop your nominations via the comment box below. You have two weeks to comment on this...or forever hold your peace!

Look out for updates to vote once the final list is up. The categories are:-

Where To Eat

Anggrek Kuring

by Honey, on Wed, September 15, 2010

"Tender, peppery chunks of beef"

I am perpetually in search of good guramie. I remembered a short-lived Warung Guramie on Jalan P.Ramlee nestled between Beach Club and some other club. Didn't really make it. Fungsiwaty, the lovely lady who runs Anggrek Kuring shakes her head, "you can't find guramie here at all, restaurants either use ikan nila or tilapia."

You need guramie to make it curl up in those lovely wings because it's "tipis". At Anggrek Kuring they have a standing fish. A fish that is curled open and then made to stand as though it's breaking through water and rising to the surface. They use kerapu but because it's "buncit", they have to fry it with a bit of flour or else it won't stand.

Still with hot, white rice and sambal terasi a well fried fish, is a well fried fish. The stunners of our dinner today however, is the sapi lada hitam. This is NOT an Indonesian daging masak kicap as I mistakenly called it to slaps from my Indonesian designer. This is a dish of it's own, tender beef chunks that melts in your mouth with a fragrant peppery sauce riddled with onions and chillies. This dish is a come back factor for this restaurant. We kept ordering extras.

Earlier as we were entering, I saw a sign for Ayam Pressto. It looks a little like ayam penyet. I thought maybe it's 'hey pressto! Here's your chicken' or it's in someway 'pressed' so that it's tender.

Goes to show how little I know Bahasa Indonesia. And that's what I like about the language. It has all this cute, almost literal words that rolls off the edge of your tongue- similar but different. Just when you think you know it, it surprises you with twists in meanings and flavours. Not unlike their food. Take for instance Pressto (Malay? English-inspired? Or something entirely different?)- a word you think you should know and yet means something completely different. To 'pressto' in Indonesian means to steam a chicken until the bones are tender.
  More »

Where To Eat

Jassal Tandoori Restaurant

by The Charlie, on Fri, September 10, 2010

"Flavours linger on your tongue"

Brickfields is a bit of a mystery for me. I've lived in either KL or PJ for my entire life but have yet to explore the depths of this place. The smell of curry on every street, the colors everywhere, the people who smile as they jostle through the crowd. Like I said, I'm not particularly brave. But if I want good Indian food, this is probably the place.

I had trawled the Internet the night before, and the name Jassal Tandoori Restaurant popped up. Tandoori. Promising. I haven't had tandoori in a while. Plus it is barely a ten minute walk from KL Sentral which means I don't have to drive! Always a good thing.

I make the trek and arrive at the smallish but very cosy restaurant. I place my order for sizzling chicken tandoori, palak paneer (a weakness of mine), garlic naan and paneer paratha. I couldhardly wait. Smells were emanating from the kitchen, driving my saliva glands crazy. Patience is a virtue, I scold myself. When the dishes arrive, my stomach is going bonkers.

I tear into the naan with abandon. The garlic naan is absolutely delicious, loaded with enough garlic to ward off vampires or your date. It's not as fluffy as most other naans you get, but I rather like this version as the ratio of garlic to roti is in my favour. The paneer paratha is a bit of a conundrum. Last I checked, paneer meant cheese, but the menu says it contains herbs and chilis so I order it anyway. This, I thoroughly enjoy. Stuffed with chopped herbs, it is both crispy and chewy, a feat for any respectable roti maker.   More »

Foodsters' Blog

How to Make Ketupat

by The Charlie, on Thu, September 09, 2010 - 7:20:33 AM, 1 comment
Design Delish
Raya is upon us and we thought we'd give you a little "how to" pictorial on making ketupat. It looks a little complicated at first, but once you get the hang of it you'll be weaving ketupat like a pro! Go on and give it a try.


Step1: Weave the leaf on your right hand into the one on your left in an alternating fashion. Keep holding on to the leaves as you do this. This step takes the most getting used to; concentrate on getting the hang of it.

Step 2: Once done, it should resemble the photo.

Step 3: Take the narrow end of the leaf and weave it upwards, keeping to the alternating pattern. Once you get to the top, take a left turn and keep weaving to that corner. (i.e. weave along two sides of the ketupat)

Step 4: Turn the ketupat around. Repeat the previous step of going up and to the left. (i.e. weave along the other two sides of the ketupat) The narrow ends should now be at the same corner.

Step 5: Take one of the wide ends and weave towards the corner opposite the one with the narrow ends. (i.e. weave along one side)

Step 6: Repeat with the other wide end. (i.e. weave along the other one side) The wide ends should now be at the same corner, opposite from the corner with the narrow ends.

Step 7: Neaten the ketupat. Start by folding a…  Continue reading »

Where To Eat

Ayers Rock Butchery and Grill

by Edwan S., on Tue, September 07, 2010

"Medium-rare perfection and meltingly tender"

Ayers Rock Butchery and Grill is situated quite deep in the heart of Bukit Jelutong, where I reside. As a meat lover, my interest was piqued when it opened. It is a small unit, occupying one shop-lot. At first glance it seems rather out of place, but this could be because it’s in the middle of a housing area, and its neighbors are a mamak shop, a laundry and a 7-11. As the name suggests, it sells meat for customers to take home, and also grills it for you there, should you choose to buy and eat-in, which was what I did.

The first thing that caught my eye when I walked in was the meat cases. I have to say you don’t get a lot of choice, but it was a small joy to see whole sides of rib eye, striploin and a few full-length tenderloins lying in the chillers. There was also a side of Wagyu sirloin, which made me smile even more. The restaurant itself is clean and simple, with heavy use of red and wooden furniture. The décor evokes an Outback cowboy life, with hats and replica guns hanging on the wall. It was quite busy the night I came. Rather cutely, each table is adorned with a salt and peppershaker in the shape of hugging friends, and a bottle each of tomato sauce, chili sauce, mint sauce, Tabasco sauce and HP sauce.

I sat myself down and was handed a menu by a gentleman in casual attire. This is probably the simplest, most straightforward menu I’ve ever seen. No fancy descriptions, and just about two half-pages long. It simply lists the types of steak (rib-eye, striploin, tenderloin, t-bone, ‘aussie’ which is rump; and there are different varieties such as grain-fed and even Wagyu), lamb items, a few seafood items and some burgers. All of them came with a side of salad and fries or potato salad. Best of all, the steaks were VERY affordable compared to the bigger steakhouses. As a point of reference, Ayers Rock rib eye is a relative bargain at RM35 compared to RM50 at a place like TGIF.   More »


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