Friday, June 11, 2010

EEST @ Westin KL


For earlier entries on EEST, click: March 1, May 6 & May 27.


Australian Hervey Bay scallops coated with salted egg yolk. Always a treat to have seafood cooked this way; it kinda drowns out the relatively subtle flavor of scallops, but adds an intensely pleasurable taste and creamier texture.


Hokkien Mee. A unique version, since the noodles were al dente and the sauce was very sweet. But without any hint of pork in this, it just wasn't as satisfying as regular versions.


Crab spring roll. Thinner and softer skin would have made this more successful, though the stuffing tasted fresh enough, with unidentified crunchy bits laced within.


Sichuan hot & sour soup with fish maw. Had the texture and taste of shark fin soup, but with a spiciness that seemed reminiscent of chili sauce, unfortunately.


Teppanyaki rice with prawns & pumpkin. Lots of plump prawns, but more chunks of sweet, melt-in-the-mouth pumpkin would have been welcome.


Red-roasted Australian oxtail with peanuts & dried cuttlefish in claypot. A flavorsome recipe, but it might have worked better with beef slices instead of bony oxtail.


Pinot Noir & My Mama cocktail (avocado, vodka, kalamansi, beer).


EEST,
The Westin Kuala Lumpur.
Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

13 comments:

  1. avocado, vodka, kalamansi, beer? Wht a combo! ;)
    And yes yes..gimme more pumpkin instead of prawns ;p

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  2. tng: ya, one of the most creative cocktails ever! :D heheh, if i ever run a restaurant, u'd see pumpkin on the menu everywhere, from the starters to the main courses to the desserts!

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  3. Crunchy bits were croutons, weren't they? And chilli sauce? *horrified*

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  4. Lemongrass: I don't dare say for certain that they were croutons ... They could be keropok udang! Or tempura batter bits...

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  5. i have since refrain myself from ordering hokkien mee in any environment poshier than a hawker stall. So far none of the posh restaurant serves good hokkien mee! None! I hope one day some high-end restaurant will come by and make me eat my words. :D

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  6. augustdiners: heh, i know a lot of people pooh-pooh it, but i think the hokkien mee at reunion is not bad. just needs more crunchy pork lard in it :D

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  7. would have loved the oxtail pot..

    halal hokkien mee? is that even possible?

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  8. joe: the only oxtail recipe i kinda enjoy is campbell's cream of oxtail soup ... cos no need to struggle with the bones :D looks like halal hokkien mee is just as impossible to perfect as halal bak kut teh!

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  9. interesting to see scallops paired with salted eggs. nice?

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  10. eiling: the scallops could have been fresher, i think. but at least easier to eat compared to salted egg crabs and prawns :D

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  11. Hi Sean,

    Again, thank you for supporting EEST =)
    It's always good to know that we have guests leaving here satisfied after a good meal, albeit the (non-halal Hokkien Mee).

    Have a good week ahead!

    Be well,
    Yoke May
    F&B Marketing

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  12. and btw, loving the new layout. Cheers!

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  13. yoke may: thanks! will definitely be back to eest. won't stop till i've explored at least 80 percent of the menu ... but by then, u'll probably have revamped the menu again! :D

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