Eat Drink KL: Cava

Saturday, April 16, 2011


Reservations are recommended at this oft-packed restaurant, where the setting is charming, the service team is cheerful and the food is mostly commendable.

Tapas are the highlight here; Cava's braised oxtail is as good as it gets _ less bony and more succulent and flavorsome than many versions elsewhere.

Bacalao with tomatoes, kalamata olive salad & lemon coriander dressing. Works well as a light, refreshing starter, but there seems to be very little salt-dried cod mixed in this.

Lamb boulette, with a minty pepper sauce to counter a smidgen of gaminess.

Paella. Packed with mixed chorizo, lamb marquez sausages, broccoli & wild mushrooms, but should be suffused with a stronger scent of saffron. That would help.

Aussie 1824 rib-eye. Meaty and rich in flavor, though a tad too tough.

Freixenet Carta Nevada Semi Seco Cava. Bubbly, bubbly, no toil or trouble.

A long list of sangria is laced with delicious ingredients. The honeyed red wine comes with drambuie, orange juice & sweet-&-sour; the white wine one with gin, honeydew & lime juice.

Jalan Bangkung, Bangsar.

This restaurant is available for bookings under TABLEAPP, which enables customers to make instant reservations at Malaysia's top restaurants, while saving time and money in the process. Reserve your table at this restaurant by clicking here.