Showing posts with label Modern cuisine. Show all posts
Showing posts with label Modern cuisine. Show all posts

November 3, 2019

SPG by Bijan @ Jalan Ceylon


Modern Malaysian Cuisine


Sarong Party Grill, SPG by Bijan is the latest new hotspot to dine and party on the block. An offspring by the acclaimed Bijan, SPG by Bijan aims to take diners on new heights of Modern Malaysian cuisine while letting it loose with lots of fun thrown in for good measure.


The restaurant is located next to Bijan and is barely a few weeks old. Designed with an adjoining doorway with Bijan, SPG by Bijan allows diners to experience the best of both worlds. With a creative menu filled with delectable bites and fanatical cocktails, SPG by Bijan aims to take their name inspired interpretation of ‘Sarong Party Girl’ to a whole new level of fun in the city.




The new space is beautifully decked out. From the bold renditions of colourful shades of fuchsia, blue and green through large floral batik prints on the wall to the jewel tones of furniture and lush greenery foliage, the ambiance has a wonderful laid-back retro chic vibe.

May 20, 2018

Two Hands @ Qliq Hotel, Damansara Perdana


Fabulous Superfood



It’s been 8 months since Two Hands came to our dining scene in Damansara Perdana and yet, many have yet to discover this amazing restaurant serving wholesome superfood dishes. Headed by Chef Vicneswara Thenamirtham (better known as Chef Vic to his regulars), Two Hands denotes the partnership of producers and consumers.


Located in Qliq Hotel in Empire Damansara, Two Hands serves Chef Vic’s signatures of comfort food set in a beautiful and minimalist restaurant. The restaurant caters to Qliq Hotel guests hence its open as early as 7am till 12 midnight daily.


We adored the simple but beautiful ambiance of the industrial vibe décor from its shades of dark blue walls contrasting to the off-white brick wall as well as the open red pipes and various modern lightings. Everything is in sight from its open bar to the open kitchen, what you see is what you get. A corner filled with old knick-knacks add charm to this comfortable ambiance.



The menu is filled with assorted dishes from all over the world. Not limited to anything, Chef Vic focuses on dishes that warms the tummy and soul, food that is comforting yet healthy and nutritious. He assures diners that no MSG is used and uses locally source ingredients from local producers as much as possible to ensure freshness. He also includes gluten-free and vegan-friendly dishes to cater to health-conscious eaters.


Anytime is a good time for cocktails! That said, one must try Two Hands’s list of unique and delicious cocktails. From Jack Jean Paul (RM44), Coffee Chanel (RM31) to Coconut Coach (RM32) and Cucumber Chloe (RM37), we enjoyed them all. Each one with their own refreshing flavours, these will guarantee a good evening of relaxation along with a yummy meal. My personal favorite was the Cucumber Chloe and Jack Jean Paul!



Our first starter was a pretty and colourful plate of Hummus 3 Ways (RM28). Nutty and garlicky Tahini, tangy Beetroot and creamy sweet Pumpkin, the trio of hummus are sublime. Served with bread of the day, the hummus are great starters with bold punchy flavours to whet the appetite for more to come.



The dish to rave at Two Hands is the Crispy Parmesan Cauliflower (RM22). Piled high on a bed of dill yoghurt sauce, local organic cauliflower florets is lightly battered in a mixture of chickpea, tapioca and rice flour.

Gluten free and vegan-friendly, the golden crispy florets is amazingly light with a creamy soft center. The flavours are moreish and tasty, enhanced by the blanket of Parmesan cheese and smoked paprika. Best savored hot, the cauliflower is still really yum when its cool down to room temperate. This dish is so simple but is superb in every bite!


We also tried the Apple & Walnut Salad (RM21), a light and crisp gluten free and vegan green salad tossed with Greek Yoghurt and organic honey. Easy on the palate, a healthy plate of greens to enjoy.


More sharing starters as we shared the Salted Egg Custard Prawns (RM28) and Smoked Albondigas & Cinnamon Rolls (RM31).


The Salted Egg Custard Prawns is unctuously creamy, a luscious concoction with prawns. Chef Vic serves his dish with homemade croissant. Unusual but the buttery French croissant added a lovely aroma to our local favorite dish.


The Smoked Albondigas & Cinnamon Rolls turned out even better in terms of pairing. It was odd at sight to see the delicious lamb meatballs served with cinnamon rolls. However, after savoring them together, the pair turned to be a match made in heaven in terms of flavours. The tender and juicy lamb meatballs in tangy tomato sauce was already very tasty on its own but when savored with the flaky cinnamon pastry, the combo was really scrumptious in flavours. The cinnamon really worked well in enhancing the flavours of the tomato sauce along with the other spices in the smoky meatball.


One can’t go wrong with rice and chicken, especially a flavourful one as the Grilled Portuguese Chicken & Dirty Rice (RM58). A whole Maryland seasoned with spices, is beautifully grilled and served on dirty rice. A hodgepodge concoction of liver and other spices, the dirty rice was fluffy and tasty, Served on a hot plate, the charred bits of the rice was sublime while the chicken was moist, tender and deliciously flavoured.




A sharing plate of 4-Hours Beef Short Ribs (RM112) proved that good food should be shared. Salt baked slowly for 4 hours, the beef rib has that beautiful melt-in-the-mouth texture plus delicious tasty notes. Served on a generous bed of creamy garlic and veggie mashed potatoes with a finishing of chicken floss, the beef is one dish that not only taste yummy but is packed with all the goodness of well-balanced meal. Portion is generous enough to share with at least two hearty eaters.


The Pulled Beef Pasta (RM57) faired decent with good notes of pasta cooked al dente in hearty savory and moreish sauce. Generously studded with pulled tender beef, brined carrots, asparagus and cheese, the pasta has that familiar comfort flavours that one can enjoy often…


Two Hands also has a special lunch menu. Slashes for Lunch offer diners a choice of main dish that comes with a choice of Americano or Fruit Juice. Available from 11am to 3pm on Mondays to Fridays, we tried their Thai Green Curry (RM18) served in tiffin for that extra touch. Chef Vic puts his own spin on his Thai Green Curry. Its milder than the classic version but has a delicate richness of herbs and spices that one can enjoy with rice and fried egg without feeling heavy.


We finished our meal with their house made Strawberry Jelly Cheese Cake (RM14) and Vegan Chocolate Ice Cream. Both desserts are gluten free and vegan friendly too.


The Strawberry Jelly Cheese Cake is a very moist and dense cake made from cream cheese and toasted desiccated coconut, topped with strawberry jelly and chocolate shavings. Its superb and not overly sweet, perfect to enjoy without the guilt!


Two Hands certainly won brownie points for showcasing a lovely superfood menu that is great for those who are health-conscious and yet enjoy the delicious flavours of Chef Vic’s creations. It also is a great place to enjoy a beautiful meal in its lovely ambiance. This place warrants a few returns…


TWO HANDS
Jalan PJU 8/8,
Damansara Perdana,
47820 Petaling Jaya, Selangor
Tel: 012-424 1194



January 15, 2018

Goa by Hubba @ Lorong Ceylon



Contemporary Goan Cuisine by Chef Sapna Anand


No stranger to our dining scene, the creative team behind The Soul Society group has brought us many sumptuous eateries like SOULed Out, Tujo Bar-sserie & Grill, WIP and Hubba Hubba. Their latest update is another brilliant epicurean journey of flavours at Hubba Hubba.


Goa by Hubba, a luscious collaboration with celebrity Chef Sapna Anand, flags new Goan cuisine to our culinary melting pot scene at Hubba Hubba. Located at the brand-new Ramada Suites KLCC, the ambiance is perfect for some serious relaxation and a scrumptious spread of flavours of Goa. Chef Anand is no stranger to our culinary shore. Having made her mark with her bold and sumptuous list of modern Indian cuisine in our culinary scene, Chef Anand is back again with another stint, this round at Hubba Hubba.



Introducing Goan cuisine with her own twist, foodies are in for a treat of flavours like no other. Despite only picking up her culinary skills when she moved to Malaysia, her food quickly became a favorite in our city. Her culinary talent is proven in the bold and beautiful flavours of her dishes. Not only are her dishes delicious but each one is beautifully presented in modern touches.


For those who have yet to visit Hubba, the bar cum restaurant is famous for their list of cocktails. The mixologist here exudes boldness and balance when it comes to the flavours of their giggle juices.


From the innocent Apple Mint Cooler (RM17) to the mysterious Pandhara (RM33), brazen Blue Basilico Margarita (RM38) and naughty Spiked Mango Lassi (RM36). The cocktails are not only deliciously refreshing but each one beautifully presented. From carefully calculation of balancing the Pandhara on ice to the smoked infused Spiked Mango Lassi, all I know is that one of these delicious cocktails may not be enough!


Our starter of smoky Goan Stuffed Squid (RM28) was quite a hit. Not only was the squid tender and well-seasoned with spices, the filling packed quite a punch in flavours. With just enough heat for flavours, it was the smokiness that gave the dish its yummy factor.


The next dish of Mutton Floss Mantao (RM26) was a clever twist from the classic. The mutton floss has such robust flavours of heat and spices that made this steamed bun delightfully tasty. A dish perfect with beer or cocktail…


I thought nothing of the Chowpatty Fire Roasted Grilled Corn (RM15) till I tasted it. Corn, well-charred with blackened edges, served with grilled lime, side of spice mix and cheese. The sweetness of the corn worked its magic with the sourness of the lime, the creamy notes of the cheese and the savory heat of the spices. Together, it was a bomb of flavours with much juice textures.


We moved to mains and the Garlic Butter Prawns (RM60) was an absolute drooling effort. Make sure to order a side of fried mantao buns to mop up all that unctuous salty and creamy sauce. The king prawns were cooked just right and beautifully blanketed with that fragrant buttery sauce. Finger-licking deliciousness!




Their Beef Vindalho (RM28) doesn’t taste like our local version. Instead, there is a refine note of flavours that exuded complexity of spice mix with a well balance note of tang. It has richness that is deliciously addictive. The beef chunks is tender and well-flavoured, having absorbed the hours of slow braising in the curry sauce. Chef Anand also added that Goan cuisine is less creamy but richer in spices and heat with subtle tang. Savor the beef vindalho with fluffy steamed basmathi rice and you’ll find yourself reaching out for more helpings of that gorgeous curry.



Chef Anand puts her own twist in Cochin Seafood Stew (RM68). The stew resembles more towards a very creamy mild curry that goes well with seafood. Since Kochi is popular for seafood, this dish has large king prawns, squid and scallops bathed in that luscious sauce. The stew is delicious with rice or bread. It is perfect for seafood lovers looking for some indulgence and comfort pleasure.


The Grilled Cauliflower with Smoked Sauce (RM30) not only looked enticing at sight but is deliciously tasty and easy to enjoy. Whole cauliflower is chargrilled and served in a pool of spiced up smoked tomato sauce. The light crunch of the cauliflower is delightful and the lime awakened the freshness of the tomato sauce with the flavours of the cauliflower nice. The side of creamy cheese is great to mellow down the tangy tomato sauce and add creamy richness to the dish. A great vegetarian dish by Chef Anand…



Out of both dishes of Tandoori Chicken Chop (RM33) and Kashmiri Lamb Chop (RM95), the later had more oomph of flavours. While the chicken had decent, the lamb was superb. Robust with deep rich flavours of spices, the lamb tasted sinfully yum. Tender and moist each bite of the lamb chop was like a firework of flavours in the mouth. Though not needed, the mint sauce gave the lamb another boost of herb and heat flavours. The Kashmiri Lamb Chop is simply a must-order!



The Garlic Methi Chicken Skewers (RM23) fared decent too. Garlicky and tender, the chicken skewers would be a general crowd pleaser dish for foodies of all ages.



We ended our Goan journey of flavours with Chef Anand’s house made ice creams. Select your pick from Rose, Mango and Candied Peanut with Caramel, served in copper goblets, though these may vary at days. My favorite was the candied peanut with caramel for that nutty, sweet and crunchy notes of that luscious ice cream.


A meal at Goa by Hubba takes one on an adventure of flavours. Everything from the appearance to the taste of the dishes and cocktails are exciting and satisfying. Chef Anand has certainly elevated a delicious contemporary cuisine to new heights. Don’t just take my word for this, you simply got to try it for yourself to believe how good Goan cuisine can be…



GOA BY HUBBA
1 Bukit Ceylon (Hotel Ramada KLCC Suites)
1 Lorong Ceylon,
50200 Kuala Lumpur
Tel: 017 786 7611

Website: www.hubba.asia

Business Hours:
Mondays to Sundays - 8am till 1am