Promising a fresh epicurean experience in Damansara Heights, Eurasia serves fusion fare that springs several surprises here and there.
Atlantic jackknife clams (or bamboo clams or razor clams) with a pageant of sauces. A quirky presentation, engagingly colorful and fun to eat, with each clam embellished with something creamy, sweet or savory.
Unagi, all rolled up and impregnated with mixed mushrooms & chopped veggies. Also visually appealing, but the eel tasted similar to run-of-the-mill unagi teriyaki.
Foie gras. No complaints, though this won't win major accolades; two reasonably thick slices of well-prepared liver, wedded to tobiko & a chunky potato cake.
Avocado, lettuce, cucumber & asparagus maki. Who knew fish-free, vegetarian rolls were tasty? The avocado's creaminess was the perfect partner for the crunch of the other veggies.
Pan-seared salmon with Massaman curry & bell peppers. The fish was moist and meaty, but the Thai-inspired sauce was too innocuously weak to spawn a lasting impression.
Cocktails galore! Fluffy Duck (gin, cointreau, advocaat, orange juice, lemonade) & Frozen Bikini (vodka, peach schnapps, lime juice, champagne).
Moulin Rouge (brandy, pineapple juice, champagne) & Strawberry Mimosa.
Koala Bear (creme de banana, dark creme de cacao, vanilla ice cream, crushed ice) & Kahlua Cup (creme de cacao, kahlua, vanilla ice cream).
Eurasia Bar & Bistro,
Wisma UOA, Jalan Dungun, Damansara Heights, Kuala Lumpur.