Senses @ Kuala Lumpur Hilton

Click here and here for previous reviews of Senses (February 23 & July 3).

The smoking section at Senses feels like a different restaurant altogether. We kinda prefer the non-smoking side, but this section has some quirky charms.

Beetroot macarons and foie gras pralines. The best amuse bouche in town.

Wild-caught Spencer Gulf prawns in spiced chorizo oil with coal-grilled pimento & aubergine, chilli, confit tomato and basil. We couldn't tell the difference between "wild-caught" prawns and regular prawns, but this was still a succulent pleasure.

Pan-roasted Loch Fyne Scottish salmon with pressed new potatoes, smoked cod & dill and grilled razor clam with garlic butter. Salmon may seem like a boring choice, but not at Senses. Moist, delicate and subtly flavourful _ all the attributes of a superlative salmon.

Grand Marnier Souffle. Light and airy, this seemed like the perfect souffle.

Manjari chocolate emulsion, chocolate soil, Murray River pink salt caramel, cocoa oil. Their signature dessert, this could convert non-chocolate lovers into true believers.

Senses,

KL Hilton.

Pedro's Place @ Sri Hartamas

Taking over Il Divo's location in Desa Sri Hartamas, Pedro's Place promises Spanish tapas and Mexican favourites quite unlike anywhere else in KL.

This isn't commercialized cooking; it's honest, hearty fare that deserves a visit from anyone who believes in checking out the best places to eat in our city. Even the nachos taste more wholesome than anything at Chili's and TGIF.

The flavourful chili con carne is in a league of its own, thanks to a secret ingredient whose name starts with "c" and ends with "e."

No complaints about the enchiladas _ flour tortillas rolled with chicken and salsa, then baked with cheese and served with sour cream. Comfort food that could heal a broken heart.

A snack-sized portion of paella, packed with seafood & veggies. An ideal choice if you feel like indulging in paella but prefer not to order an entire cauldron.

Scrambled eggs with asparagus. Nice, but too simple to stick in our memory.

Flamenca egg, cooked in spicy tomato sauce with peppers and a hint of tabasco. Lotsa fun mixing the half-cooked egg with the peppers, then spreading it over soft, warm bread.

Camembert cheese-filled pastry parcels with honey. Absolutely addictive. We could easily eat two dozen of these. The perfect snack for carefree munching.

Pickled anchovies in olive oil served with garlic and lemon. An acquired taste, due to the salty, fishy flavour. But worth trying if you feel adventurous.

Medium-rare ribeye steak with sauteed onions, corn-on-the-cob and curly fries. Utterly bloody, utterly juicy. Any beef-lover would be utterly satiated.

Churros with chocolate dip. A light, freshly prepared sweet finish to our meal.

Morande Pionero Merlot. A full-bodied, well-balanced, reasonably priced wine.

Pedro's Place,

Jalan 26/70A, Desa Sri Hartamas.

Tel: 6203-1147

Chalet @ Equatorial Hotel Kuala Lumpur

The grande dame is no longer a hugely popular draw, but she's aging with dignity.

There's a comforting sense of familiarity here; you can be assured of a decent meal.

Pan-fried foie gras with caramelized apple slices flamed in calvados brandy.

The Chateaubriand au Poivre, a thick cut from the tenderloin that's sufficient for two diners, is prepared at the table.

Flamed with black peppercorns and cognac. Would I dare attempt this? No way!

It's a hearty steak that would excite raging carnivores (this photo only shows half of it). The taste is satisfactory but not spectacular.

Dinner here would be kinda incomplete without the Sabayon Du Chalet, also known as the "dancing dessert" because a parade of restaurant staff members take turns to whip the sabayon into shape while dancing the twist.

They're accompanied by a house band of folk singers with a penchant for hits from the '60s and '70s, especially Elvis chestnuts like "Wooden Heart."

Ta-da! The cold egg-based dessert is a subtly sweet, silky finish to the meal.

Oh wait. We also had dainty popsicles of ice cream coated in chocolate.

Chilean Anakena Reservado Merlot. Went perfectly with the beef.

Chalet,

Equatorial Hotel.

Tel: 2161-7777

GoGung @ Mid Valley Gardens

Why did it take so long for us to visit this place? It's now one of our top-rated outlets at the Gardens _ everything from the food to the service is fabulous.

The lip-smacking array of appetisers was only a foretaste of the pleasures ahead.

Beef sashimi with sesame oil, nuts, raw egg and pears. Not much healthier than a steak, but it tasted refreshingly divine. The interplay of flavours and textures _ sweet, tender meat vs. crunchy pears and nuts _ was heavenly.

Glutinous noodles in beef stock soup. The only kind of soup that I'd eat cold.

BBQ duck breast meat with Korean traditional herbs. Succulent and smokey.

Bi Bim Bap, wonderfully fluffy steamed rice mixed with veggies, beef, egg, chilli paste and sesame oil. My favorite for the evening. So addictive.

Bul Go Gi, comprising tender marinated slices of beef with fresh mixed veggies.

Gogung by Koryo-Won,

The Gardens.

Tel: 2287-7981

Wasabi Bistro @ Mandarin Oriental Kuala Lumpur

Wasabi Bistro is worth hunting out for some creative Japanese cuisine.

The setting is elegant and uncluttered; the service is warm and polished.

Ahi Poke (Hawaiian-style marinated tuna). A bit too salty. Left us thirsty later.

Kumi's No. 1 Special (crab & avocado topped with white fish and baked in a secret sauce). Their signature dish: a gooey blend that's probably as comforting as baby food.

Super California Roll (crab meat, avocado and grilled eel). The kabayaki sauce was kinda overpowering, but we liked the warm, soft combo of ingredients.

Papaya Motoyaki (papaya stuffed with seafood in a mayonnaise-based sauce). A treasure trove of sauteed shrimp, scallops, mushrooms and peppers. Lotsa fun to dig through.

Hawaii Sunrise cocktails (plum wine with soda and crushed ice). There was some kind of light inside the crushed ice that gave the glasses a glowing effect.

Something more traditional: warm sake to wash down the meal.

Wasabi Bistro,

Mandarin Oriental.

Organic Vegetarian @ Subang Jaya

This suburban outlet proves that healthy food can be (incredibly) tasty too.

Udon in miso soup. A nourishing concoction, brimming with veggies in a thick soup that was remarkably flavourful without any excess salt.

Even better was the vegetarian bak kut teh with brown rice. The lack of pork was scarcely noticed; this piping-hot broth of herbal goodness overflowed with every non-meat ingredient essential for a terrific bak kut teh.

Hot soy bean milk and mixed vegetable fruit juice.

Organic Vegetarian Fresh Mart,

SS18/18, Subang Jaya.

Tel: 5636-2468