Thursday, August 17, 2017

Magia Cafe Bar @ Krakow

Magia is a beautiful oasis of calm in bustling Krakow, nourishing the body with a tasty maczanka (this city's street-food speciality of a saucy chuck steak stuffed in a bread roll) & soothing the soul before the obligatory visit to nearby Auschwitz.


Magia Cafe Bar
Krakow, Poland

Trust Issue @ Bandar Sri Permaisuri

Trust Issue implores patrons to place their faith in Italian-Malaysian fusion novelties such as kari risotto burung puyuh (RM19; the quail is tender, complementing the curry-saturated rice) & aglio olio ayam percik (RM20, with the classic Kelantanese grilled chicken soaked in creamy coconut sauce over spaghetti). If you prefer something a bit more traditional, the Terengganu speciality of Nasi Hujan Panas features buttery, rainbow-hued rice paired with sweetly marinated boneless lamb slices (RM47).

Trust Issue
02, Jalan Dwitasik, Dataran Dwitasik,, Bandar Sri Permaisuri, Cheras, Kuala Lumpur. 
Mon-Thurs, 12pm-12am; Fri, 4pm-1am; Sat-Sun, 12pm-1am. Tel: 019-428-5800

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Wednesday, August 16, 2017

Dewakan x Andres Lara x Omakase + Appreciate

A nine-course dinner of purely desserts, chaperoned throughout by cocktails, might sound like overkill, but when the masterminds of this one-night-only event were Darren Teoh (founder of Malaysia's Dewakan restaurant), Andres Lara (French chocolate brand Cacao Barry's executive pastry chef for Asia-Pacific) & Shawn Chong (owner of KL's Omakase + Appreciate bar), it had the makings of a meal to die for.

The 11 August gathering at Dewakan was suffused with mystery & mystique from the start. A tantalisingly succinct menu hinted at what-could-that-be temptations like 'Oouhaa Live It Up Yo" & 'Seaside', keeping the intricate veil of secrecy intact. 

What followed was a playful two-plus hours that teased & engaged both the imagination & the senses, weaving together nuanced elements that ricocheted from coconut jam to mulberry puree, seaweed & sorrel to sweet potatoes, Parmesan cheese to pickled mangoes, black rice to white chocolate, cured egg yolks to fermented soy beans - spun into sorbets, tartlets, meringue, panna cotta, porridge & ice cream camouflaged amid shiny black pebbles, buoyed meticulously by potions conjured with the likes of Italian Amaro herbal liqueur & Sarawak-made tuak rice wine fermented for up to a year. 

We ate rapturously, occasionally with fingers & often with forks; we had our palms fragrantly sprayed with a 'cologne' of Philippine decade-aged small-batch rum. We contemplated & debated; we let familiar flavours linger lovingly on our tongues & willed newfound ones to cling tenaciously to our memory.

Dewakan
KDU University College, Shah Alam.

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