(non halal at Elegant Inn, no pork served at Da On and Sage)
Sorry for another very hasty and lazy post. Been very busy, running around in circles and finally, I have got my Identity Card, 10 years down the road. Since having the Hairy Crabs at Elegant inn, I wanted to get back there to sample their Dim Sum.
2.01, 2nd Floor, Podium Block,
Menara Hap Seng,
50250 Kuala Lumpur
Their Fried Yam Rolls were wonderfully crispy, crunchy and light. The ones I have had at other places were usually badly fried and very heavy and soggy. I really have to compliment the Chef at Elegant Inn for his frying technique.
The Bean Curd Rolls were filled with fish patty. Nothing outstanding. The obligatory Har Gao and Siew Mai in any Dim Sum was palatable, although the shrimp in the Har Gao was a little bit too cooked, resulting in a very tough consistency.
The Lotus Leaf wrapped rice here is a bit special. They used duck meat and shredded dried oysters and is beautiful carbo laden dish.
For dessert, I had glutinous balls with black sesame in ginger syrup. Another beautiful chinese dessert and the ginger takes away the satiety of the brunch.
Da On Fine Korean Cuisine
Lot 6.40, Level 6,
On the same day, I had to go to Parkson at Pavilion to get finish up some shopping vouchers and by chance, landed at Da On, which is a swanky looking Korean Resturant with a cavernous interior that has somehow eluded me in the past. I had wanted to get some Thai at Celadon, but they were closed for renovation.
Photos were taken with my Mobile Phone Camera (I did not expect to be posting anything later that day).
As you have noticed, I was at nearly at the end of my meal when I hastily took some photos of the food. The Chicken BBQ was excellent and they were of course served with the little Korean Side Dishes including Kimchi, Stir Fried Vegetables, Mushroom and some pickles. The Kimchi soup (bottom left) deserves and honourable mention beacuse it was so piquant and served with slivers of beef. Dessert was some beautiful Black Sesame Ice Cream. I wmust come back and do a full meal here again.
Gardens Hotel and Residences
This week's menu at Sage is a little bit less decadent.
The Fricasse of Foie Gras with Sweet Bread and Mushrooms. Sweet Bread is the Thymus Gland of Veal/Lamb and here, it was breaded and deep fried. It lies behind the piece of Foie. The mushroom fricasse was slightly heavy with cheese.
The mains is a rustic French/Creole Meunière of Pomfret Fillet with Crab Brisque served with Vegetables in Cocotte. The Pomfret fillet was lightly dusted with flour before being fried and them served on Prawn Bisque instead of the traditional brown butter sauce.
The vegetables were served in a separate pot and consisted of French Beans, Endamame Beans, some local sprouts and choy sum.
Dessert was a spectacular Gratinated halved Strawberries with Cointreau Sabayon and Kiwi Sorbet. Masterful.