New Orleans @ Sunway Resort revised

July 18, 2012

New Orleans: Round Two. Earlier entry: May 16, 2012.

Jambalaya, with much rice, shrimp, chicken, sausages, celery and bell peppers and tomatoes. Akin to paella, but much more savory, for better or worse.

Red beans stewed in chicken stock with tomatoes and paprika, served with buttered rice and fried shrimp. Southern soul food, it seems like. Hearty, heartwarming.

Blackened fish, cooked in a cast iron skillet. Depending on your sodium tolerance, the crisp skin is either seasoned to terrific tastiness or salted to tongue-biting torture. But there's no disputing the flesh deserves praise for its juiciness.

Southern fried boneless chicken, marinated in buttermilk and served with honey mustard sauce. Crunchy, deliciously coarse corn batter, enveloping the most succulent fowl we've had this year.

Shrimp Etouffee, with a sauce of fresh cream and dark roux, a thickener comprising fat and flour. Creamy, though not unforgettably flavorful. Maybe the cocktails wreaked havoc on our memories.

Fried green tomatoes and okra. Same batter as the one for the chicken. Excellent, if not the healthiest way to eat veggies. Anything that evokes memories of Jessica Tandy is welcome.

Cajun-spiced rib-eye. The steak might have been a little too thin; the kitchen made a valiant effort to ensure this came out medium-rare, but it leaned much closer to medium.

Louisiana dirty rice. Ideal for fried rice fans, this has slivers of sausage, bits of beans and an orgy of other stuff. It even boasts a whiff of 'wok hei.'

Bourbon cocktails: Sazerac (with pernod and lemon) and Mint Julep (with sugar and lime).

Cognac cocktails: Arnaud's French 75 (with lime juice and sparkling wine) and Rooffignac (with raspberry syrup and soda).

New Orleans Bar and Grill,
Sunway Resort Hotel and Spa, Bandar Sunway.

Lunch and dinner weekdays, dinner only Saturdays.