October 23, 2010
La Lot isn't Pavilion's best restaurant, but it nevertheless deserves more attention.
"Banh beo," a central Vietnamese specialty of Hue rice cakes. Wish these were more readily available in KL. The "cakes" were soft, delicate and tasted freshly steamed, while the toppings of diced shrimp, red pepper & fish sauce packed a powerful punch of savoriness.
Grilled chicken in wild pepper leaves (daun kadok). A can't-stop-eating-it snack; the tender, fragrant meat went so well with the range of crunchy raw veggies.
Pan-fried tomatoes stuffed with minced chicken & mushrooms. Looked like a sourish recipe, but turned out otherwise (thankfully); the tomatoes were ripe and juicy, making them a nice match for the huge chunks of chicken.
Baked durian chicken wings. Expertly prepared; the meat was succulent, while the taste of durian was unmistakable but mild enough to keep it from overpowering everything else.
"Summer rolls," stuffed with prawns. Forgettable; no better, but no worse, than what most other Vietnamese restaurants would serve.
Traditional pho, with beef balls, meat & tripe. Probably not the most authentic pho around, but we shouldn't complain. Brimming with enough beef to placate ravenous carnivores.
Ginger-flavored creme brulee. A sweet finish to a satisfying meal.
Vietnamese drip coffee from the province of Daklak. An aromatic Robusta Arabica blend, served with milk. We're not typically coffee drinkers, but this was gooooood.
Saint Clair Pioneer Block 7 Sauvignon Blanc 2008, purchased from wineactually.com. A surprisingly complex, very pleasant-tasting wine.
Pavilion, Kuala Lumpur.