PUB grub need not be greasy and unhealthy and Movida PJ Centrestage is aiming to prove that with its new menu.
Movida Kitchen and Terrace director Tracy Toh said this is the third menu they have introduced since opening in December 2014.
“We revamp the menu every six months because we want to continuously give fresh options to our customers.
“This time, we chose a menu that is focused on healthy comfort food which is affordable, because we do not serve cheap food, we serve food cheap,” she said.
Fusing Asian and Western delicacies under a seafood theme, Movida’s new menu strikes all the right chords with its salmon rich dishes.
Glazed in teriyaki sauce, the Salmon Yaki Salad with soft boiled egg is an appetising option for weight watchers.
For delicate bites with friends, the Trio of Mantou makes an excellent sharing platter, with three types of mini buns such as turkey ham, pineapple with honey mustard dressing, smoked duck with mango salsa and smoked salmon, sour cream and capers with olives.
My personal favourite was the chargrilled squid. It is difficult to find well-seasoned squid, not overwhelmed in spices and salt and Movida’s dish was both seasoned and grilled to absolute perfection.
As for the Vietnamese beef noodles, my colleague Chan Tak Kong said the beef meatballs were overpowered by the strong spring onion and mint flavours and it was too salty.
A classy touch is provided by the Salmon Enpapilotte – the flaky salmon with white wine sauce and butter reduction is a soothing dish that sits well alongside Movida’s wine list.
If you prefer a hearty meal, the Ebiko Fried Rice with an orange carpet of shrimp roe on the top offers a fulfilling bite.
Paired with flavour-rich prawn sambal and prawn crackers, this dish is a nice main course to enjoy at the bar.
For dessert, the Oreo Cheese Cake with a layer of strawberry jelly is a nice way to end to any meal.
The new menu’s variety of salmon dishes were specially crafted by chef Pele Kuah.
With more than 14 years of experience at various hotels, Movida group executive, Kuah said he wanted to serve food that was classy and uncommon but still affordable.
“I created a well balanced menu in which every dish has character.
“All the salmon dishes here are made with the finest Norwegian salmon.
“I chose to create more dishes with salmon because it does not have an intense fishy smell and has greater nutritional value.
“The salmon dishes are of course best paired with white wine but all the other dishes are good to have with Movida’s wide range of mojitos,” he said.
Ranging from the watermelon martini to the passionfruit mojito, Movida’s assortment of cocktails offers plenty of choice to the adventurous alcohol consumer.
The most recent addition to the drinks menu is the Appetiser which is a sharp combination of vodka, lime, asamboi, chilli and serai which is definitely an acquired taste while Movida’s signature Asamboi Mojito is a sweet sour combination that is sure to please anyone who prefers an Asian cocktail twist.
MOVIDA KITCHEN AND TERRACE. G23A & G25 PJ Centrestage, 1, Jalan 13/1, Seksyen 13, Petaling Jaya, Selangor. (Tel: 03-7610 0963) Business hours: 3pm to 2am (Sunday to Thursday), 3pm to 3am (Friday and Saturday). Pork free.
This is the writer’s personal observation and is not an endorsement by StarMetro.