Weissbräu, Pavilion, KL. A Quick Lesson In Vulgar Slangs.

(non-halal)

Wiener! It's not very pleasant when somebody calls you that. It is actually the shortened form for Wienerwurst sausage and since the Wiener resembles a certain male organ, it is also used as a vulgar slang. I don't know why out of the 1500 different varieties of German sausages, the Wienerwurst has been given the honour.

Germans are also avid pork lovers. The average German consumes 72kg of meat per year. And pig in German is Schwein. The German's love affair with Pork can be illustrated by one commonly used phrase in the German Language, Schwein Haben, which literally means to have a pig. But the expressions means to get lucky!

With these two sang words/expressions. I begin this post on a restaurant that has generated s much interest among food bloggers. A cathedral to worship the Schwein in all it's glory, 9am till 12midnight, in every cooking style imaginable, right in the centre of town.


Breakfast is served all day long, which is godsend for me. Had Egg Benedict and the German word for egg is Ei or Eier (plural). One of the ways to insult another person in German would be to call them Land Ei (Country egg) or Village idiot. That's another insult to learn, another way to call your Bos when he is not around. The eggs were not poached, but fried and the Hollandaise Sauce was not tangy, but the Bacon was crispy and nice.


Country Farmer Sausage, very old world, chunky and contains Marjoram and Caraway, not unlike the not unlike the Nürnberger Rostbratwurst from Franconia. It cam served with Roesti (made from fried sliced potato wedges) and Sauerkraut. The Sausage was beautifully flavoured and fresh and erved with some deliciously lardy red wine reduction sauce. You will have to agree that German Sausages are better endowed than the wrinkled and hard Chinese Lap Cheong. There are a lot of beautiful expressions in the German language using the word Bratwurst, but in order to mantain the PG13 rating of this blog, I'll have to omit them.


Nothing much to look at, but the Sausage was served with some Sauerkraut as well. Wonder why Germans are called "Krauts" (usually derisive, don't use that term) by Americans? Sauerkrauts are rather popular n Germany and it is actually Cabbage that has undergone some fermentation and hence is slightly sour and pungent. I happen to be a big fan of pickles, and I loved it.


Well, in keeping with the General Theme in the Menu, the only seafood dish here is also served with Pork. Grilled humongous Alaskan Scallops, wrapped with Bacon and served with Grilled Mushroom, Onions and Tomatoes. The Scallops were mist , juicy and seared just right. It is served with another very traditional German side dish, the Spaetzle which was wonderfully milky and smooth.


Remember Julie Andrews in The Sound of Music singing "My Favourite Things"? One of the lines goes "Crisp Apple Strudel and Warm Woolen Mittens....". Well, the Apple Strudel here was not crisp, but leathery. But the filling was nice and tangy with a hint of Cinnamon. And the Vulgar meal with lots of Oinky Porky Dishes ended with the Strudel.

I have to say that Weissbräu is a very welcome addition to Pavilion. The food served is beautiful, rustic German Pub Grub and there is a huge variety of German Beers for the jaded Alcoholic. Items to look out for will be the German Pork Knuckle and the smoked pork loin and bacon. My LX3 after the firmware upgrade has been better in preforming under low light conditions (pics above ISO200 and 400) and the white balance has been a little bit more accurate as well.

Weissbräu
Level 3, Pavilion
Tel: 03-2142 0288

A Lazy Post, with Apologies. Elegant Inn, Dim Sum, Menara Hap Seng KL. Da On Korean Food, Pavilion, KL. Sage Menu this week.

(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.

Elegant Inn
2.01, 2nd Floor, Podium Block,
Menara Hap Seng,
Jalan P.Ramlee,
50250 Kuala Lumpur
Tel: +6.03.20.70.93.99


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,
Pavilion KL
Tel: +6.03.21.41.21.00

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.

Sage
Gardens Hotel and Residences
Tel: +6.03.22.68.13.28

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.

Celadon Royal Thai Cuisine. Level 6, Pavilion KL. Thai Food Deja-Vous?

(no pork served)

Pavilion. One of my favourite places to hang out during precious off days, after my routine of braving the wet market. What's there not to like? Lots of spaces in the mall, boulevard wide retail area and specific allocation of space dining area and easy parking. Off hand, there seems to be a lot of dining choices. In reality, there are not many good places to get good food, despite the numerous and still mushrooming restaurants that have opened there. Nestled among posh looking Asian Restaurants the Fine Dining 6th Floor of Pavilion KL, a distinctive Purple Coloured sign board stands out prominently. Celadon. Royal Thai Cuisine.


Although Thailand has never been colonised by any western countries, since the turn of the 20th century, there has been a lot of European influences in Thai Architecture and Interior Design. King Chulalongkorn, revered till today Architect of Modern Thailand had traveled extensively in Europe during his reign. His first trip was in 1897, and he had opened Bangkok as a trading hub with European Countries. Thailand was negotiated to be a political buffer for the other colonised countries surrounding it. To the north, and West, Burma was being colonised by the British who also controlled the Malay States South of Thailand. Laos and Kampuchea in the North-East and East respectively were governed by the French .

In turn, the Europeans and the King himself have brought with them prevailing Architectural trends in their home country. For those who have had the opportunity to visit the Vimanmek Palace in the outskirts of Bangkok and the Glai Kangwon Summer Palace in Hua Hin would have been able to witness for themselves the beauty of this intermarriage of Thai and European influences. Beautiful Teak mansions, while maintaining the Thai form and grammar with European inspired French Louvre windows, Bay windows and lovely white flowing lace curtains and numerous Thai object d'arts ornamenting the rooms of the Palaces.


I am seldom effusive about the interior of the restaurants I patron, but the interior of Celadon was breath taking in simplicity and was a beautiful blend of East and West at it's functional best. Lanna styled figure heads stenciled onto the dining chair cushion covers, lovely multicoloured silk cushions used to adorn the walls, beautiful lights and chandeliers and lots of woods, faux windows plus a tasteful addition of glass and steel functioning as wine racks took my breath away. The Blue Elephant in Bangkok is an example of a Thai restaurant with the same interior concept as the Celadon.

The menu, however was not very extensive for a Restaurant that is supposedly serving Royal Thai Cuisine. The ingredients and the dishes used in Thai Royal Cuisine or Aharn Chao Wang in Thai, does not differ much from normal Thai cuisine. It is generally served in smaller portions in addition to being visually stunning with a lot of carved vegetable and fruits used as garnishing. The taste is usually not too spicy (we can't have Royalty breaking out in undignified sweat during meals) and a lot of emphasis is placed on the natural taste of the ingredients used. The meat is usually small bite sized portions and do not necessitate the usage of knives during meals. An example of a Thai Restaurant serving delectable Royal Thai Cuisine would be the famous Bussaracum. Their web site has their menu together with photographs of the dishes served there.


I ordered the Pomelo Salad (Yam Som O) which came fairly rapidly. Pomelo sacs played peek a boo with blanched prawns, coarsely minced chicken meat, shallots, fried shallot crisps, dried chilli (Thai version) and mint leaves. It came bathed in a dressing of Fish Sauce and Lime Juice. Noticeably absent in Celadon's version were peanuts, toasted coconut and dried shrimp. This dish was refreshing for a hot Saturday afternoon. Cool, sourish and sweetish Pomelo sacs juxtaposed with the saltiness of Fish Sauce and Sour Lime. The Mint leaves were an interesting twist to this traditional dish, but I would have loved some peanuts and crispy dried prawns to provide some textural contrast and for some added complexity to the flavour as well. All in all, the tastes are fairly balanced and in all honesty, it was one of the better tasting Yam Som O in KL.


The Tom Yam Kung (Thick Version) or Tom Yam Kung Nam Khon came in an individual bowl with 2 prawns inside. The Tom Yam was thickened with a little bit of coconut milk, giving the soup a slight body and an aromatic, tropical fragrance. Their version of the ubiquitous Tom Yam was piquant, heavily infused with Galagal and Lemongrass but the Chef was slightly heavy handed with the Lime. Normal Medium sized ocean prawns here, which was slightly disappointing, as river prawns would have flavoured the soup more richly.


Next was the Prawns with Tamarind Sauce or Kung Makham, which was 2 pieces of huge river prawns which had been deep fried and then served with Special Tamarind Sauce. The prawns were huge and flavourful and the natural sweetness and succulence of the prawns were well maintained and contrasted with the tangy and slightly sourish Tamarind Sauce. It was served with a fork and knife. Here's the interesting part.

It is common knowledge that Rama V was the king who introduced the usage of fork and spoon in Thai dining. A famous anecdote relates one day, the King was interested to see how westerners ate. He invited the British Consul to breakfast, and observed how the Consul partook his meal . King Rama V (or Chulalongkorn, the present King Bumiphol is Rama IX) then decreed that fork and spoon is good, but added haughtily he has no use for the knife at the dining table at all, since his meat and food has already been cut for him. And so far, I have not dined in any Thai Restaurants serving Royal Thai Cuisine in Bangkok that included knives as their cutlery.


The Dessert at Celadon was really limited, which was disappointing to say the least. I ordered the lychee mint freeze as a substitute. It was good as the mint leaves tasted quite good with the lychee, but was too sweet, even though I have told the waiter that I wanted half the amount of sugar that they usually put into the drink.

The meal at Celadon evoked a kind of deja-vous for me. Where have I had something similar before? Before I could ask the waiting staff whether Celadon shares the same owners as Amarin Thai at Mid Valley MegaMall, I was presented with a customer satisfaction survey form and the listed outlets there include Flying Chillies, Bangkok Jam and Amarin.

Dining ambiance and service was very good. For me, the food was just good compared to the other Thai Dining outlets in KL, but not exceptional. And I would be hard pressed to classify it as Royal Thai cuisine. Prices here are slightly higher. All the dishes above plus a Coke Light and Plain Rice came up to RM 115.70 (plus taxes), which would have bought me a three course lunch at Sage with a welcome drink, a bottle of San Pellegrino and coffee.

Celadon
Lot 6.37 Pavilion KL

Tel: +6.03.21.48.87.08

Bosphorus. Level 6, Pavilion KL. Of Fainting Imams and Beautiful Brides.

(halal)

The Strait of Bosphorus divides up Turkey into two, separating the European side from the Asian side. Due to it's location, Turkish cuisine offers a blend of western Mediterranean cuisine with the exotic spices such as cumin, parsley, oregano and thyme from the Mediterranean and Central Asia. Eggplants feature prominently in Turkish Cuisine, together with Olive Oil, green peppers, onion, lentils, tomatoes and nuts.


There is a restaurant offering Turkish cuisine, right in the heart of the city. Located at Level 6 of Pavilion, at the central court, I can't help but oogle at it admiringly every time I pass by. Tastefully decorated interior with beautiful prints on the wall, high backed chairs and curtains beckon me with an enticing charm.

Turkish Food are often given very romantic and very exotic names. It is no uncommon to discover dishes named Dainty Fingers, Lady's Thighs and Beautiful Lips in the lexicon of Turkish Food. One of the starters in the menu of Bosphorus is Imam Biyaldi, or stuffed eggplants.

Imam Biyaldi means The Imam's Favourite and according to Turkish Folklore, there was an Imam who married a very pretty wife. On the wedding night, she cooked some stuffed eggplant for him with lots of olive oil. The Imam liked the dish so much and demanded that she cook him this dish everyday for him. On the 13th day, she told him that there was no more olive oil in the house to cook his favourite dish, and feeling very disappointed, the Imam fainted. There are many versions of this story and this just happens to be one of them.


The dish is actually braised eggplant stuffed with onions, garlic, chopped tomatoes, chopped parsley. Green peppers were served separately instead of being stuffed into the eggplant. Generously drizzled with olive oil, the version at Bosphorus was unsalted. The eggplants had a slight bitterness which could have benefited from some light salting which could have removed the bitter edge.

I had sauteed chicken with wild oregano, served with buttered rice (Dag Kekili Tavuk Sote) for mains.


The chicken was sauteed in a tomato based sauce and nuts and was rather fragrant, but again was slightly bland. It came with some buttered rice and grilled tomato and green pepper. I should have ordered the lamb instead.


For dessert, I had Damla Sakizli Firin Sutlac which is Turkish Rice Pudding. The pudding had been broiled in an oven until the top is slightly charred. The top crust had an "eggy" taste underneath the crust was a milk based (chilled) rice pudding, flavoured with cinnamon and rose scent. Almost like "Turkish Delight" kind of rose scent. Interesting.


Their coffee was interesting. It came in an authentic Turkish Espresso kind of cup and filled with bitter, aromatic, 100 proof caffeine that left me jittery for the rest of the day!

Be forewarned that I personally found the food here is bland by Malaysian Standards and you will need some time to appreciate the myriad of flavours that Turkish Cuisine has to offer. I'll probably try their lamb kebab the next round. Service was excellent, and the staff fairly knowledgeable.

Bosphorus
Lot 6.33.00 and 6.34.00
Level 6
Pavilion KL
168 Jalan Bukit Bintang
55100 Kuala Lumpur

Tel: +6.03.21.42.40.00

Grandmama's. Level 6, Pavilion KL. Grandma Wears Prada.

Grandma. My paternal Grandma who literally brought me up was definitely Old School. Loving, caring with a stoic disposition she would probably be shocked by my lifestyle. After all, she sleeps at 9pm and wakes up at the crack of dawn and any aberration from the normal would be reserved for Chinese New Year and very very special occasions. Even my Mum, with her slightly more bohemian kind of mouth and sleeping times would have upset her clockwork like lifestyle. But she does have many charms, but her dressing is always so predictable. Pajama like shirt and pants at home, and a dressier shirt and pants outside. I've never seen her wear a skirt before! I kind of think of her as a toothless guardian Angel, beaming with satisfaction whenever anything good happens to anyone in her large clan. She had 9 children and which seems like an impossibility in this Modern Age. The only Western Food that I ever saw her liking was Chicken Chop with Oriental Sauce, and the satisfied smile I see on her face at the end of the meal will be something that I will miss forever.

Clockwise from top left: The "nest" chandelier in the private dining room, seats outside, chendol, coffee granita and the refreshing umbra juice that I love!

A funkier version of your Grandma as you know her as emerged in KL. Dressier, sassy, Westernized while retaining the charms of the Old Skool Grandma, she exudes confidence and has an aura of sophistication that commands attention even as you pass her by. Grandmama's is a new restaurant opened by the famous Madam Kwan clan. It is actually opened by her daughter and run by her grand-daughter. A very hands on kind of operation, I must say. If you see a friendly, petit little girl buzzing around the restaurant unobtrusively and helps from behind the bar to serving tables, she would be the grand-daughter. The decor of the restaurant is also a funkier version of the old. Probably custom made, the chairs were sturdy and reliable and looks slightly retro. Couches with cushions made me feel at home immediately although it was a hot and sultry afternoon post Imbi Market outing.


Sang Har (River Prawns) Noodles are their speciality. I have to admit that I am a novice to Sang Har Noodles. This is also my first time eating this delectably addictive noodles. The version I ordered came with Hor Fun. Thick whitish noodles that was served in a slightly thickened broth filled with luscious Prawn Roe. The broth was extremely flavorful and aromatic, and it was oh sooo.... good. Not salty at all, and the noodles did not give me the dry parched throat and giddiness that I get after a MSG laden meal. Lovely! I was hooked, line and sinker to this deliciously rich tasting noodle.


The other version of the noodle, came with even a thicker sauce. It was poured over some crunchy noodles and it was also very good. My friend had the Yin Yeong, Cantonese style fried noodles, which was fool of Wok Hei, and served with Hor Fun and crunchy Vermicilli. It was one of the better Yin Yeongs I have tasted so far.


We also had the Satay, which was heavily infused with (Unlyrical) Lemongrass, but nothing to shout about, and Acar. The Acar was fabulously good. Crunchy, slightly spicy with some Belacan (shrimp paste) flavour. Not oily at all, slightly sourish and sweetish with grounded peanuts mixed inside, the flavours were very balanced and nice.


I had ordered the Coconut Pudding, but it was not available and I waited for a long time for it, when I enquired, apparently, they were not ready yet. The management of the restaurant apologized profusely about the delay and offered to replace it on the house with the Pomelo and Mango Custard Porridge although I insisted on paying for it. But what a lovely surprise it turned out to be. Served chilled, it was amazing. Not too sweet, the Pomelos imparted a sourish taste to it which was delightfully invigorating. I had been in the wet market prior to stopping by and was tired. This perked me up better than Caffeine! Luscious Mangos and pomelos. Never thought that would be such a blast!


We also tried the super smooth Egg Custard that was steamed without a single pock mark on the surface. It was freshly prepared, so you' have to wait a while. The Umbra juice was breathtakingly rejuvenating as well. Chendol was just so so. Service was excellent, and the owners Super friendly and charismatic. Fuss free comfort food in a home like ambiance right in a shopping mall. Brilliant concept and an even more brilliant execution of the concept. The range of the menu is quite wide, from Western favourites including Chicken Chop, Steaks and Pastas to Malaysian Favourites like Nasi Lemak and Nasi Bojari.

Read Masak Masak Boo's experience here, and Eat Drink KL Sean's here.

Grandmama's
Level 6
Pavilion KL
168 Jalan Bukit Bintang
Kuala Lumpur

Tel: +60 3 21 43 93 33

Italian on Sixth, Pavilion, Kuala Lumpur. Sixth floor is still a long way to heaven.

Italian Food. Never a shortage of Italian Restaurants in KualaLumpur and PJ. It has been mushrooming rather unobtrusively over the past 5 years. In Pavilion itself, there are 2 Italian Joints. One is Michaelangelo and the other one is Italian on Sixth.


This rather elegant looking eatery is located next to Carat Club, on the sixth floor of Pavilion. From the exterior, it looks dark and muted. Rather intimidating, if you ask me.


As I entered the restaurant, Laura Pausini was wailing in the air, belting out one of her very early hits. They have a set lunch menu, and being the ever frugal Chinaman that I am, I perusd it, and decided to order the set, Caesar Salad, Minestrone, Pork Chop and Tiramisu.


The Caesar Salad was ok. How can you go wrong with a salad right? The balsamic dressing was tangy and had the right acidity, and the salad itself was generously drizzled with cheese. The croutons were very flavourful and had a smoky bacon taste.


The clear minestrone was light and brothy, not the earthy, thick variety. Come to think of it, there are so many versions of the Minestrone! I sprinkled some grated cheese on it to add a little body. Filled with crunchy broccoli. Just so so.


The Pork Chop came with a Chorizo andOnion Sauce. The Chrorizo was heavily infused with Pimento and was quite good. The Pork was a bit tough. Sauce was a bit too Oriental for me.



The Tiramisu that was served fr dessert was not up to par for me too. The sponge was too dry for me and the Marscapone as not decadent. Not enough liquer.

Set lunch is valued at RM75.00

Italian on Sixth
6th Floor, Pavilion

+60 3 2148 2312

Deafening silence. Island cafe, Pavilion

My teacher once admonished me, "If you have nothing good to say, just keep quiet."

Had Singapore Rojak for starters.

Whistles.........

Black Pepper Fried Tang Hoon with Soft Shelled Crabs. Their squiggly signature dish.

Hums a tune..........

Oh! The peach vodka was good.

.......

Service was excellent, nice place to watch the dusk falling. Good place to oogle at people.

I want to be a Gadzillionaire!!! A virgin experience at C. Club

Have been having a shitty connection to the internet for 2 days. Maklum lah, stuck in a small town for work.

Was in Pavilion last Sunday, when the crowd has already subsided, and walked past this joint called C. Club. C for carat... Bling bling carat. Looks swanky from the outside, with chandeliers and all, but noticed that they have an outdoor terrace. Looks kinda cool, so proceeded into the place. My heart was pumping rapidly because the prices there would probably blow a big hole in my already depleted pocket, which has been emptied by my LX3.

Dressed very casually in my Sunday Bermudas and Crocs, I thought I'd probably get sneered by the Maitre D'. Ha ha... Well, anything goes. You only live once.

But what a surprise, I was warmly greeted and while I oogled at the Lalique crystals and Stark furniture at the 5th floor, it all was tres tres opulent at the sixth floor as well. I requested to be seated at the terrace as all the trappings of wealth and opulence inside was making me dizzy. It was quite warm outside. But the view was magnificent and the furniture outside was just cosy. no sparkling chandeliers and i eased up a lot. Ha Ha.

Perused their very interesting menu and was surprised to see that the prices were quite fair, considering their location at Pavilion. Most dishes were between 30 to 60, and alcoholic beverages reasonable too.

Interesting concept. They actually sell blings there amidst the fine dining concept. Magnificent view of Bukit Bintang. Ordered their Alakan Crab + Scallop salad + Yuzu Sauce. Was delicious.

As it was only 5pm, could not take a heavy meal, and furthermore, I have promised M to have dinner @ Johnny's later.

Sigh... Leaving for Kemaman later. I hate my job, odd hours, odd places. Will have to check out the place again at a later date. Must be lovely during sunset. Pity they do not have a high tea menu.

The place was so swanky, I felt like a billionaire... Service was excellent too. Last order by 10.20pm. The joint closes at 11.30pm on weekends.

Flamenco Tales... or something like that

Not working today... Decided to give my sore bums a rest today, and rejuvenate my tired soul. Too lazy to go to Imbi market for fresh produce as am going to Kemaman tonight. Have another off day on Saturday.

Wanted a gwailo style breakfast, and had to replace my crocs as well. The sole is totally worn out... (discovered it while visiting the office loo... suddenly my right foot was wet. Yikes!)

Decided to slum it out at La Bodega, a totally non pork joint @ The Pavilion because Neroteca is not open for breakfast on Tuesdays. Happily trudged on from the cark park to La Bodega, which is located at street level. The interor was quite cosy, and they had Barrels doubling up as tables and a very extensive bar. Hmmm... Looks like it's more of a drinking hole.

Plonked into an empty table, and a very affable waitress promptly handed me the Menu. Breakfast section only two pages... Oh! oh!... Not a very good sign. Choice limited and not very Spanish. No Churros or Torijjas.

Ordered a Flat, White Latte (which was from Illy) and Eggs Benedict with Smoked Chicken Ham. The order came rather promptly, and the eggs were served on top of a piece of Rye bread, topped with Smoked Chicken Ham. Eggs quite good, the yolk was still runny. Ham so so la, halal product la. Not quite as satisfying as the ones at Neroteca.

Nope, the breakfast did not make me breakout and did a flamenco, and they played top 40 music there, not much too put me into a in Spain kinda mood. Total damage was 30+.