Sunday, March 28, 2010

Uncle Chilli's @ Hilton PJ


Still a defiantly old-school establishment, despite the hotel's valiant efforts in recent years to spruce up the menu with more modern offerings.


The bread looked like what a KL steakhouse might have served 25 years ago.


Complimentary crab bisque. Steaming hot and brimming with flavour.


Simmered roulade of sea bass with pommes puree. Looked like chicken, tasted like fish. Seemed like a healthy dish, with a fresh, natural sweetness.


Polenta-crusted salmon fillet. The fish was super-juicy, enveloped in a very thin, very crisp crust that added a nice texture to every bite.


Tomato-glazed black cod & seared scallops in saffron broth. Not bad, though the scent of saffron was somewhat lacking. Still, cod is always a crowd-pleaser.


Braised beef cheeks. Succulent meat soaked in an aromatic red wine sauce.


Lamb shank with onion confit & fried egg. Interesting recipe, but the lamb was too stringy. We broke the egg and drenched the meat in the yolk but that failed to enhance its flavour.


Ribeye Angus beef fillet with rosemary potatoes. Also too tough and chewy. The problem probably wasn't in the preparation but in the quality of the meat in the first place.


Passion fruit creme brulee. Lacked a proper caramelized sugar crust.


BDPR Languedoc VDP Chardonnay (France).


BDPR Languedoc VDP Merlot (France).




Uncle Chilli's,
Hilton Petaling Jaya.
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8 comments:

  1. First few was so promising, I almost hollered at unka to say we are goin nx week, then the angus plus shank stopped me in my tracks. LOL

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  2. tng: yeps, my sentiments exactly! the meal started out so well, but ended poorly. if only we had skipped the meat, but oh well =)

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  3. Complimentary crab bisque seems pretty generous. It's hard to get good beef here in our country.

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  4. lemongrass: the creme brulee was complimentary too, heheh =) hmmmm, u'll have to tell me someday why it's hard to get good beef. i thought when it should be fine if it's imported, the way angus is...

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  5. you know right that the import of meat here is monopolised and it's hard to get good grades of beef here. that's why prefer to go down to singapore for some serious beef business.

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  6. eiling: oh actually i didn't realize that. yikes, that's terrible. no wonder i can rarely find a truly enjoyable steak...

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  7. ahhh now i know about steaks... which is why i hardly eat them here!

    hey how come we din get any complimentary bisque nor dessert!!! *pout*

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  8. babe_kl: heheh, maybe the chef/manager was in a great mood that sunday :D

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