Ohla Tapas by Providence @ The Intermark
October 3, 2013
Returning to Ohla, Kuala Lumpurs snazzy new tapas bar. Earlier entry: August 28.
Bacalao al pil pil, a Basque staple of salted cod confit with a garlicky cod emulsion traditionally derived from the gelatin of the fishs skin. RM42 nett for two servings of the above; Toni & Mario, Ohlas Spanish chefs, split the portion for us to savor separately.
More fish, this time tuna, elaborately pan-fried with caper dust, laid atop samfaina, a mix of thyme-roasted eggplant, red peppers & onions thats nicely reminiscent of ratatouille. RM38.
Here comes the pork, suckling in stature, slow-cooked with marinated veggies. Lovely. RM40.
Grilled duck breast might sound like a cliche, but Ohla is one inventive outlet, preparing the meat with three textures of pear: pureed, grilled & sauteed with vanilla. RM46.
Lamb with pa am tomaquet, basically bread with sun-dried tomatoes, aioli & olive oil. RM68.
Fish, pork, duck, lamb ... whats left? Oh right, beef: Sirloin with gratin mustard, herb butter, meat sauce & roasted baby potatoes. RM80.
Some salad to balance all that meat: Spinach, lettuce, grapes, honey & nuts vinaigrette. RM35.
Desserts are not extensive, but theres the obvious offering of creme catalana (RM25).
More unusual: Chocolate cookies & caramel with banana ice cream & meringue. RM30.
Ohla serves a remarkable range of wine, cava & more by reasonably priced glasses.
Ohla Tapas & Cocktails,
G-18, Ground Floor, The Intermark, Jalan Tun Razak, Kuala Lumpur.
Currently open daily for dinner starting 6pm. Will open for breakfast & lunch eventually.
The Oct.-Dec. inaugural edition of Eat Drink KL: 100 Favorites is now available in an eBook for free, convenient reading on computers, tablets & smartphones. It comprises reviews & information for 100 pretty nice eateries that span various locations, cuisines & budgets.
Please click here: http://eatdrinkkl.publ.com/Eat-Drink-KL-100-Favorites-Oct-Dec-2013
This link expires Dec. 31, 2013; see blog entries after that date for new link.