La Bomba

March 7, 2011

With a Peruvian chef helming the kitchen, La Bomba serves South American favorites that might help reinvigorate Starhill's rarely changing dining scene.

Ceviche _ raw fish fillets marinated in lemon juice and accompanied by lettuce, corn & boiled sweet potato. Tasted fresh and tangy. Quite a bargain, costing only about RM15.

Callao-style mussels, prepared in the fashion of Peru's main port. Plump, juicy mollusks, showered with lime juice, corn kernels & rocoto peppers _ minus the heavy creams that often overwhelm mussel recipes.

Chicharron. Nicely breaded, without any excess grease. A hearty platter that should be shared, but flavor-wise, these were essentially mere fish nuggets.

Lomo Saltado _ vinegar-marinated sliced beef tenderloin with red onions, parsley, tomatoes, fried potatoes & rice. Not bad, but not quite what we expected. Seemed like a regular stir-fried bovine dish (though that isn't necessarily a bad thing).

Brazilian oven-baked spring chicken "xinxim," marinated with lime & herbs. Reputedly the best-loved dish of legendary footballer Pele. The meat was ordinary, but it went well with the not-so-typical accompaniments of creamy crayfish, peanuts, green beans & sweet plantains.

Caipirissime (rum, crushed lime, sugar) & Caipiroska (vodka, crushed lime, sugar).

Salsa Colada (rum, banana liquor, orange juice) & Batida (white rum, mixed fruits, milk, sugar, fresh lime). By the way, salsa classes are offered on Wednesday nights, but advance booking seems necessary.

La Bomba,
Lower Ground Floor, Starhill Gallery, Bukit Bintang, Kuala Lumpur.
Tel: 03-2143-9418