December 17, 2010
One of the better-looking hotel lounges in downtown KL, though its age is surely showing. Sometimes we tend to ignore the food that these lobby outlets serve, but several of them do put genuine effort into crafting their menus.
Yellowfin tuna, deep-fried with spinach & breadcrumbs. A unique recipe that turned out to be surprisingly scrumptious. Crisply battered, meaty and mild-tasting, without the overly fishy flavor that often tarnishes tuna.
Fried shrimp in a coconut-laced crust, served with guava sauce. An interesting mix of seafood and local tropical fruit flavors, this was a hearty, piping-hot portion that should please fans of fresh crustaceans. Not oily or soggy at all.
Crab meat breaded with cornflakes, served with sweet chilli sauce. The sole letdown in this trio of snack plates; the use of cornflakes sounded intriguing, but alas, it left no distinct impression. Also, you'll find crab cakes that are more moist and luscious elsewhere.
Chi-Chi (vodka, lemon, pineapple juice) & Hawaii Supreme (angostura, champagne). Would have been the perfect cocktails to sip at a seaside resort (sighhh).