Busaba: Round Two. Click here for earlier entry (December 27, 2010).
Keen on enjoying an egg-ceptional meal? Read on.
Stir-fried century eggs with hot basil leaves. Creamy eggs with juicy minced chicken, tinged with peppery and herbal accents. We could have happily eaten this all night long (and for breakfast the next morning).
Green curry with fish balls stuffed with egg yolk. The fish balls were springy and tasted fresh, but the yolks left scant impression, overwhelmed perhaps by the complexity of the curry.
Fish maw soup with chicken, crab meat & quail eggs. Seemed wholesome and nutritious, brimming with plenty of ingredients _ except quail eggs, of which there were only two.
Oyster omelet. Soft, fluffy and expertly prepared with no excess oil.
Desserts were decent, though eggs had no role in them. Prices were predictably high, of course _ this mango & sticky rice with luk chub (sweet green bean paste wrapped in jelly) cost around RM20 (including government tax and service charge).
Steamed tapioca topped with coconut cream. Warm and sweet, but stodgy.
Evan & Tate Salisbury Chardonnay.
Chinese tea & hot chocolate.
Busaba Heavenly Thai Restaurant,
F15, 1st Floor, Bangsar Shopping Centre, Kuala Lumpur.
Tel: 2093-7708
