Back to Huck's for a magical meal that lasted nearly four hours.
Kicking off with little bundles of joy, like birthday gifts to unwrap gleefully.
Tenggiri in otak-otak sauce. Firm, fresh and fleshy fish, well complemented by the Nyonya-influenced, herb-&-spice-laden gravy, together with what seemed like edible "daun kadok." Huck can tone down the fieriness (but not the flavor!) for those of us who are terrified of too much chili.
Spinach cannelloni. A commendable Italian-inspired effort, alluringly presented. Aromatic and addictive, though the portion might be too much for small eaters, since this is richly cheesy. But this dinner proves that even though Huck's chicken dishes are his strength, it's possible to have a fulfilling evening here that's meat-free.
Durian mud pie for dessert. Available only during certain weeks of the durian season, but it's a total triumph. Creamy but not cloying, sweet without being too stinky, enhanced by a nice nuttiness that illustrates Huck's culinary creativity.
Also worthwhile: chocolate mud pie, which ice cream & cookie lovers will adore.
Huck's signature basil seed soda, with fresh mint & pandan leaves.
Equally refreshing: a zesty beverage of lime & sour plum.
Semillon Sauvignon Blanc, suitable for both seafood and cheese.
OK, there wasn't that much food, but time flies here, since we're always having fun.
22, Jalan Abdullah, Off Jalan Maarof, Bangsar, Kuala Lumpur.