Keeping fresh with regular tweaks


  • Food News
  • Wednesday, 01 Jan 2020

Oxtail Soup (foreground) and Salmon Prawn Ceviche.

ANTICIPATING the needs and wants of customers is the cornerstone for any successful restaurant.

Tapas Bistro & Bar is one establishment that has excelled at this.

Located in Micasa All Suite Hotel Kuala Lumpur, the restaurant understands that it cannot rest easy on only its tried and true dishes and has to constantly reinvent itself.

To that end, it has debuted a revamped menu, complete with new dishes as well as improved versions of its old favourites.

Chef de cuisine Adrian Lai said the idea with the revamped menu was to refine the selection of food offered as well as focusing on improving the flavours and texture.

“We are trying to appeal to everybody and we want to take care of the locals, tourists and long staying guests.

“We have also introduced several dishes that can serve as appetisers or accompaniments to the main meal, ” he said.

These include dishes such as the Balsamic Honey Smoked Duck, Salmon Prawn Ceviche and Prawns “Aglio Olio”.

The prawn dish in particular is a crowd-pleaser as it combines the traditional flavours of a prawn aglio olio pasta, just without the pasta.

Grilled prawns are tossed in olive oil, garlic, chilli flakes and tomatoes. The prawns are succulent and juicy, its sweetness complementing the spicy chillies and garlic.

Other suggested starters include the sweet and creamy Roasted Pumpkin Soup and the Oxtail Soup, redolent with spices and vegetables.

A new addition to the menu is the Spinach and Mushroom Quiche, with a flaky crust that is loaded with flavour.

Lai uses several varieties of mushrooms like shiitake and button, as well as fresh spinach and herbs before it is baked.

“This is one of our new vegetarian options, but it is still hearty and flavourful, ” he said.

As for the mains, there is Pan-Fried Halibut Fish served with boiled potatoes, Hong Kong brassica, tomato salsa and lemon dill cream sauce.

The fishy taste was offset by the creaminess of the tangy sauce. The skin was left on the fish and had a crunchy texture that complemented the flaky fish.

In contrast, the Mutton Masala packed a punch in flavour and heat.

The spicy mutton is served with steamed rice, chutney and pickles and papadam.

The meat was tender, while the fried curry leaves added texture to the dish.

Other signature dishes include Mushroom and Pesto Pappardelle and Lamb Chop, with Raspberry Chocolate Mousse, New York Cheesecake and Mango Crepe with Pistachios rounding out some of the dessert options.

TAPAS BISTRO & BAR, Micasa All Suite Hotel Kuala Lumpur, 368B, Jalan Tun Razak, Taman U Thant, Kuala Lumpur. (Tel: 03-2179 8000). Business hours: 6.30am to 1am.

This is the writer’s personal observation and not an endorsement by StarMetro.

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