Bijan, Kuala Lumpur

I love the first night out on holidays. Whilst it's true that it generally takes me a good 48 hours to wind down and relax, being somewhere tropical means that tends to happen a little faster. I love the heat and I also love any type of Asian cuisine.

After much online research, I made a dinner reservation for our first night in Kuala Lumpur at Bijan. The website states:

Bijan opened its doors in September 2003 to offer a unique dining experience to discerning palates. The Bijan experience is modern in presentation yet wholesome in flavour. Traditional Malay cuisine is taken out of hawker stalls and buffet lines, and served against a lush backdrop. Modern in its surroundings with distinctive Asian accents, Bijan is warm, yet chic; intimate yet spacious.

We enjoyed a slow walk to the restaurant from our hotel, through the night markets and hawker stalls which made us even more hungry by the time we arrived.

As much as I'm completely in love with Asian food, often it looks ugly in photographs! I mean a whole fish with a red sauce heaped over it or chunks of beef (tender though they might be) served in a mound just don't look pretty.

We loved Bijan. The decor was Malay in style and simple but there were canldes on the tables and clean white tablecloths as well as a good variety of wine glasses.

Did I mention just how fresh, authentic, delicious and CHEAP everything was? My plain rice was less than $1 and whole fish for main course one of the most expensive items on the menu at around $18.70

We shared a couple of entrees and the one below was completely unlike anything we had ever tasted before. We both marvelled at the lightness yet intensity of flavour and I would have happily ordered another but held myself back.

Daging Bungkus Kukus
 Delicate parcel of steamed minced meat & herbs wrapped within a layer of pancake & coconut gravy

For main course we ordered a dish each, a vegetable side and a couple of serves of rice - Nasi Putih
(Steamed white rice) and Nasi Lemak (Rice cooked in coconut milk & served with deep fried anchovies, peanuts and sambal). By the noises Sean was making from across the table, I knew his lamb had amazing flavour and tenderness. My fish was fresh and firm but was served with a lot more sauce than I had envisaged which was perhaps a little overpowering for my clean and simple tastes. The green vegetables were spicy and crisp and a great accompanyment.

Kangkung Goreng Belacan
Water spinach stir-fried with belacan sauce & dried shrimp

Rendang Kambing
Chunks of lamb shoulder cooked in an aromatic infusion of spices & coconut milk
over a slow fire

Ikan Bawal Serkam
Black pomfret grilled in banana leaf with a spicy & tangy topping of fresh herbs &
chillies

Bijan gave us the spicy and traditional dinner we had hoped for. For me, the entree was the standout and I'm on the search to find something similar at a restaurant back home.....

We dined on 22 November 2011

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The Fireplace, The Hyatt, Sanctuary Cove

After days of splashing around the pool with our two daughters and eating our meals in a rush due to early their bedtime, Sean and I were looking forward to a relaxing evening out. 

We dropped the girls at 'Camp Hyatt' and proceed to the Regency Club. The canapes and drinks on offer were standard fare (couple of dips, carrot sticks, stodgy sushi, salami and cold quiche squares) but we still ate enough so that main course only was required.

The Hyatt website states:

With cherry wood wine cabinets, classic rustic décor and signature wood-fired oven provide the perfect stage for our chefs to create delicious contemporary grill and provincial style cuisine. 

That could have been written last week or last decade..., the decor description still applies. It's simple and kind of out of context with the beach resort feel but there is that 'colonial' aspect which I suppose is where the design originates. The table settings consisted of a single clear glass tealight holder and that was about it. Nothing amazing there. The feature of the room is the wood-fired oven and I couldn't see much that wasn't plated up right on the bench in front of us all except for the desserts.

The menu was simple in layout and dish descriptions.

I ordered the Queensland snapper with cherry tomatoes and asparagus. That was exactly what arrived. All mains come served with roasted chat potatoes (in a plain white bowl, no garnish) and The Fireplace house salad (served in same plain white bowl and consisting of what I suspect was tinned corn, cucumber, capsicum and assorted greens). Whilst all the flavours and presentation were simple and perhaps a little uninspired, the crispy skin of the snapper and smokiness from the wood oven were sensational. When food is of high quality there really isn't much you need to do to it to make the meal memorable.

Sean was all set to order steak but was disappointed the largest serving on offer was only 250g of fillet. So instead he went for the Frenched lamb rack with crsip white polenta and spring vegetables. The lamb looked sensational - served medium rare and a very generous portion. Here I found the presentation and "provincial" aspect mentioned in the description to be a little more apparent.

The only other accompanyments were wood oven warmed white ciabatta and bearnaise sauce.

Whilst on first glance the prices seemed high, the side dishes were included in the price and we were dining at a major international hotel which generally means add 10%.

The service was ok but they only just squeezed our meal out before we had to collect our girls from Camp Hyatt. Mind you, they wouldn't have cared if we had stayed out another hour or two......

We dined on 8 November 2011

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press* food & wine, Adelaide

Ballsy. That's how Sean described it. "If they can sustain the quality and therefore the high levels of current patronage they will do well."

It's certainly a big restaurant by Adelaide standards and maybe that's why it also feels a little "Eastern States". The decor is warehouse cool and a bit masculine. Downstairs it's more relaxed and communal while upstairs there are white tablecloths and separate tables.., even booths if you choose.

Menu wise, this was the perfect choice for dinner to celebrate Sean's 40th birthday. The range of meat on offer is diverse and plentiful from a variety of steaks to offal and even a whole Berkshire pig if you give the restaurant enough notice.

We weren't sure how many of the 'Small' plates to order for entree but our efficient waitress suggested three would be a good number and she was right. Given it was Sean's birthday I let him choose and he went for Pork and Prune Terrine, Duck and Cumquat Boudin with Toast and Beetroot, Red Onion, Cabbage and Creme Fraiche (ok, I insisted on the salad).

Our selection of 'Small' Starters

The salad was excellent - really crunchy. The duck tasty and the cumquat's really strong in flavour. The terrine surprisingly light. We agreed that whilst it is excellent presentation to use bread boards, having three on our table at once (the bread was also served on the same board which is out of the shot above) was perhaps a bit much. Having said that, it was nice to have a variety of plates used throughout the meal in place of standard white round ones.

For main course I can never go past fresh barramundi which was the fish of the day listed under the 'Wood-grilled Seafood' section on the menu. It was served with dill mayo (which I didn't have) and Ngeringa Leaves which was a simple salad all supplied from the Ngeringa farm the restaurant owns in the Adelaide Hills. Nice.

Of course it's personal, but I always prefer my fish served with the flesh side up rather than ugly looking skin?

Sean had chosen his main course within two minutes of receiving the menu. Six hour braised brisket with macaroni and cheese. He couldn't stop raving about the brisket and made me taste some.

Not what you would call a beautiful looking dish..., unless you love meat and carbs ;)

Our waitress was excellent, particularly when it came to selecting appropriate glasses of wine for us to match our food. She was very fast and chatty without being over-bearing. I think it was the confidence in the food and wine she was serving that shone through. The restaurant was very busy but she never appearing flustered or under pressure. Certainly she was experienced.

We can't wait to go back to press* in a few months to see how things are going. There were lots more items on the menu we'd like to try and it's really nice to know there's a place like this in Adelaide - taking risks, making bold choices, and buzzing.

Finally, I love a restaurant that has Aesop products in the bathroom. press* even provides Aesop handcream which gets a big (moisturised) thumbs up from me.

We dined on 29 October 2011

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Il Ristorante, Bvlgari Hotel, Italy

One night at the Bvlgari was not enough. Firstly because we didn't get a chance to explore restaurants outside our hotel and second because we didn't have a chance to treat our hotel room as more than a dumping ground for shopping bags and dirty laundry.

So, as suspected dining at Il Ristorante was the perfect choice after a hard day of shopping the golden triangle. The bar was dark and moody and full of fabulous looking people wearing (largely) black. I've enjoyed a few Italian pre-dinner drink treats of nibbles in my time but never have a seen anything near the quality or quantity of that served at the bar at the Bvlgari. No sooner had we sat down at the bar before vegetables, dip, roasted almonds, green olives and crisps were served en masse followed by individual servings of salmon sashimi, crab meatballs, vegetable pasta salad and parma ham croissants. All delicious and when I rejected the parma ham croissant and requested a second serve of salmon sashimi instead, my wish was almost instantly granted without attitude.

Then we moved through to the restaurant, agreeing that only two courses would be required after such a substantial starter.

The simple yet luxurious space of the Bulgari Hotel Milan restaurant is the ideal backdrop for a voluptuous gastronomic journey into the aromas and flavors of Chef Andrea Ferrero’s cuisine: a creative reinterpretation of the Italian tradition, characterized by harmonies and contrasts, aesthetic research of colours and volumes. The wine list vaunts more than 500 cases of the most carefully selected vintages, as well as a fine selection of champagnes and sparkling wines. Connoisseurs of fine spirits will also find much to choose from.

Vibe
As the website states above, it's a luxurious space that somehow feels quiet and intimate whilst still open and attached to the bar area. It is relatively sparse and minimalist - I think a bit more "softness" might help but it is in keeping with the overall aesthetic and brand. 100% linen napery in beige and chocolate tones with simple white crockery and green succulent for table setting.

Menu
I probably did the restaurant a dis-service by reading and ordering a combination of meals off both the bar and restaurant menu. The restaurant menu was well presented and succinct.

Food
I felt like prosciutto and figs and simple flavours. For entree I ordered the duck salad which was presented as below. Probably too much meat and too little salad for me but the duck was tender and perfectly cooked.

Sean ordered a much more traditional entree of ravioli with meat jus and shaved parmesan. Instead of the usual high ratio of pasta dough with little filling, this was full of meat filling with light pasta casing. Delicious.

After my entree not feeling high enough on the salad and vegetables, I ordered a main course salad with side of parma ham and rockmelon. As you can see from the photo, the parma ham quantity was substantial! The salad was perhaps a little "simple" but bear in mind that it was meant to be a side, not a main meal. I requested some shaved parmesan to bulk things up and appreciated that they presented my salad dressing on the side as requested. Eaten together with the fresh bread basket, the combination of dishes worked well.

True to form, Sean selected slow cooked roast pork belly with crunchy quinoa and chantarelle mushrooms. It was interesting, not what he was expecting but good.

 

Wine

The first bottle of white presented by the sommelier was too fruity but the second a huge improvement and there was no fuss about rejecting the original pour. After dinner (but before the post dinner sweets) we moved to the garden area for a glass of red wine to finish the dining experience. I love a place that presents a variety of environments to explore.., the Bvlgari Hotel offered that in abundance.., including the lolly bar I discovered on the way back to our room.

We dined on 22 September 2011

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Verandah, Villa D'Este, Italy (Night 2)

Given the wonderful dining experience we had enjoyed the previous night, we couldn't go past Verandah restaurant for our final night at Villa D'Este. After some Veuve Cliquot enjoyed watching the sun go down over the lake, we moved inside to the restaurant.

A different amuse bouche was served tonight – raw octopus with pickled vegetables. A little lighter than the steak tartare of the night before.

Those stuffed zucchini flowers had been so good we needed another taste so ordered those to start along with the Villa D'Este tasting plate.

I hadn't had enough of a taste of the veal carpaccio Sean ordered the night before so decided on that for my second course. The veal was not raw but just quite rare and served simply with finely shaved parmesan and a sprinkling of edible garden flowers.

For main course I'm stunned to write that I didn't have the lobster. In my experience, one of the dishes Italians do best is simple grilled fish with salad. There was tuna on the menu served in just this way so that's what I ordered. The tuna was melt in your mouth tender and I particularly loved the octopus skewer which literally fell off the lemongrass stalk it was presented on.

The bottle of red wine to accompany our meal was expertly selected by our sommelier.

Knowing that the more casual restaurant served up the biscotti I preferred, I asked for that instead of the fancy pasty based plate of dessert morsels. I'm sure the staff thought I was mad, but nonetheless, my request was granted.

We dined on 21 September 2011

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Verandah, Villa D'Este, Italy (Night 1)

With views from the terrace overlooking the changing colours of the lake due to the sunset we enjoyed a relaxing pre-dinner drink. Being Italy, this was of course accompanied with a variety of olives, almonds, crackers and risotto balls presented beautifully in silver serving ware. Inside, the Verandah restaurant is a formal as dining gets, anywhere in the world, although it doesn't feel stuffy. I would describe the décor as “Italian Renaissance”. Fabric covered blue and yellow striped chairs with gold accents, carpet, mixed bouquets of flowers, soft lighting and white tablecloths. Lots of glass from which to admire either the lake or the light-up centuries old mosaic wall that is a feature of the property. Lots of waiters in short white jackets and bow ties. This was as far away as you could get from modern, industrial and minimalist styling.

Described by Villa D'Este as "Overlooks the Lake and the gardens. It is formal and elegant (jacket and tie are required in the evening). Glassed-in or al fresco, windows are automated and can disappear into the ground. In the Summer tables are also set up on the terrace. The menu is traditional Italian haute cuisine. The wine list is excellent.."

Menu
OK, the menu. I read it in haphazard format from main courses to chefs suggestions to starters and dessert – it was a lot to take in and perhaps the fact that it was presented on a very large card made it a little overwhelming. In a good way.

Food
Moving inside with the Italian waiters who invented the ability to host and entertain in just the perfect balance, we took our seats and settled in for a fine dining experience – it was one of those evenings where we  had the sense that something special was about to happen. The sommelier wore a red jacket to distinguish himself as someone to see if thirsty. Which we were. He created a wine pairing by the glass for each of our courses, allowing us the opportunity to taste each wine before pouring. No need to change though as he had it right first time.

To help with the reading our amuse bouche of steak tartare served with potato and pea mash was not something I would normally go for, but I decided to be brave and give it a taste. The texture of the meat combined with the floury potato and sweet pea mash was very good and perhaps I'll be more open to this type of dish in future.

For Sean it was like a dream come true and I could see him settle back in his chair, knowing that what would follow would be of excellent standard.

Being a seafood fanatic and also a dietary nightmare given my requests to avoid anything too rich or creamy, I decided on stuffed steamed zucchini flowers. This turned out to be my favourite dish of our entire stay at Villa D'Este. This is my idea of restaurant food. It's not something I'd make myself at home. The ricotta was fresh and light and each forkful was a melt in the mouth experience. Sean also raved and it's not really his normal type of dish selection.

The zucchini flowers were sublime. Not deep fried like everyone seems to do back in Australia in the process destroying the delicate flavours. Inside was a mixture of light ricotta and tiny chopped vegetables.

Sean had veal carpaccio. It was a textural feast - the veal was from a large fillet that had been sealed on the outside and then sliced thinly which provided a journey from fully cooked sinew through to soft and raw. It was simply served with parmesan, shaved black truffle, pepper and olive oil.

For entree I had hand-made green tagliatini with crab meat which was good but perhaps with a little too much parmesan for my liking.

Sean indulged in a rich, creamy and deconstructed lasagne that was right up his gastonomic alley. Not for me.

For my main course I had the lobster dish which was perfection. It had been shelled but somehow so that it appeared to still be intact making it easy to eat. It was sweet and juicy and a decent sized portion. Served with some wild rice and a tomato based light sauce it was like couture on a plate - designed specifically for me (or so I'd like to believe!)

Sean's duck was beautifully delivered, rare, with a red wine and master stock reduction in classic style. It was rich in flavour but light in texture.

Such traditional Italian flair with the co-ordinated lifting of the cloches! I wondered just how many times this particular waiter has done this and yet he was full of life and obvious passion for his profession.

I had noticed a fresh salad and vegetable bar as we arrived and had looked forward to exploring it as there were no side dishes on the menu to order and I find there is never enough salad or vegetables served with main courses. However, given we asked for long gaps between course, it had all been packed away by the time I got there. Not to allow for disappointment our waiter personally selected a variety of vegetables without balsamic or oil (on my request).

Flambe crepes at your table if you like.

The only mild disappointment for me was the biscotti which was rich and pastry based whereas I prefer simple and traditional.

Wine

Sean befriended the sommelier who was easily visible in his red jacket selected a Barolo for us. Silky and reasonably priced..., for a Barolo.

The most telling part of this review is that upon leaving we made a dinner reservation for the following night!

We dined on 20 September 2011

 

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The Grill, Villa D'Este, Italy

Unfortunately we had to run in the rain to the restaurant and couldn't linger along the lake front, however having arrived in the dark we didn't really know what we were missing out on. That would become apparent in the morning. The décor was up-market traditional Italian. Not too stuffy, certainly not “trendy” but very comfortable and plush. I'm sure the views were magnificent but it was dark and we were a little tired being at the end of a travel day.

Described by Villa D'Este as "Informal, yet the ambience is cozy and chic. The menu lists an interesting variety of regional dishes with a choice of the best Italian wines."

Menu

Easy to follow with a great selection of traditional Italian favourites. Uncomplicated.

Food
A basket with a wonderful variety of breads arrived and I enjoyed crunching on the bread sticks. This was soon followed with an amuse bouche of shredded roast pork salad. Fresh and light.

Amuse Bouche

I was envious of Sean's starter of plump warm scallops with a fresh combination of passionfruit, pancetta, shredded cucumber and fennel. Delicious as he shared a fork full with me. I was actually even more envious of the plate of prosciutto and fresh figs over at the next table being consumed by a man who could have been mistaken for Valentino's brother.

Scallops

The prawns in my entree were slightly overcooked but served with a good textural combination of cool gazpacho and toasted flaked almonds.

Gazpacho with Prawns

To follow, Sean almost dived into his plate of blue cheese penne. The cheese wasn't too heavy or overpowering. A beautiful way to start our Italian gastronomic journey.

Blue cheese pasta

My vegetable minestrone was quintessentially Italian with tiny chopped vegetables and a good light entree. It went beautifully with the breads from the basket that was replaced as soon as it was emptied.

Minestrone

Presentation of the main course was with flourish as the silver cloches were lifted at the same time to reveal a simple steak for Sean. This exact dish wasn't on the menu - Sean just wanted a nice piece of fillet steak with vegetables which the chef had no trouble serving up.

For me, grilled seafood medley with mediterranean salad, the salmon and scallops being the highlight.

No room for dessert, but homemade biscotti arrived and was the perfect ending. The biscotti was rustic and traditional with three pieces each.

Wine
Our sommelier selected a beautiful bottle of chardonnay from Lombardia at Sean's request that we have something as local as possible.

Service
We were made to feel very welcome by what appeared to be a never-ending army of bow-tied waiters despite arriving for dinner after 9pm. They were attentive and certainly accommodating of my dietary requirements but where real butter is served with a variety of Italian bread rolls all screaming “eat me” I even indulged in some thick butter on bread – the simple things are often the best.

We dined on 19 September 2011

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Capital M, China

Based purely on tripadvisor.com I made a dinner reservation at Capital M. I was not disappointed. The interior of the restaurant was stunning. Coloured wine glasses, hand-painted wall murals, patterned tile floors - there was artisan influence everywhere. Then we went out on the terrace and saw the view of Tiananmen Square and surroundings!

I can't recall every dish that we had, but they were all delicious. The ones we have photos of are posted below.

Restaurant interior which was classy and decadent at the same time.

I loved all the coloured glassware which seemed to glimmer in the soft lighting. The artworks also reflected the colours.

Capital M serves a delicious menu of modern European food: a collection of classics, nostalgic favourites and dishes from the Middle East and North Africa, too.

Steak Tartare - best Australian fillet of beef, finely chopped, prepared with all the accoutrements.

Seared Scallops & Crispy Bacon placed on a warm pea and mint purée

M’s Crispy Suckling Pig sitting on braised fennel, caramelised endive and roasted pears…. and a good pig sauce

I would definitely dine here again if in Beijing and am also keen to check out the restaurants owned by the same group in other Asian capitals.

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Da Dong, China

There are a number of Da Dong outlets in China and the restaurants consistently win awards such as  "Best Chinese Restaurant of the Year". I'd done a lot of research prior to our trip as both my husband and eldest daughter (who was with us) are huge fans of roast duck. Da Dong came out the winner.

Upon entering the restaurant I knew it would be good. They understood the need for soft lighting and modern decor in a Chinese restaurant! The 160-page menu is a work of art in itself (and almost as big and heavy as framed artwork) with a huge selection of duck dishes backed up by vegetable dishes, soups and more.

Then there was the amazing open wood oven kitchen where we could witness the duck roasting process. There were 4 or 5 ovens with a variety of different herbs and spices in each and all ducks go through each in a prescribed order.

"Roast duck doesn't get any better. You haven't had roast duck until you have eaten it this way and you owe it to yourself if you are serious about food to watch them cook for 10 - 20 minutes and then enjoy them carving at your table. Don't be afraid to ask for the bit you really want. The crispy salty sweet skin and fat layer underneath the meat is like fairy floss in texture. Completely melts in your mouth. Genuine BBQ smokiness throughout the bird. The accompanyments are beautifully presented and service well to intensify the flavour of the duck," says Sean.

I had to try dipping a slice of duck in the sugar provided alongside other condiments – somehow, it works beautifully.

Our duck which was hand-carved alongside our table. I have to admit that the fact that the chef was wearing gloves and a face mask was slightly strange but at least I was sure they were health conscious.

This was my favourite dish - an amazing eggplant side that was sweet and moist. No idea how they did it and one of those things I want to leave as a beautiful memory and not even try to replicate at home.

And for the finale, I have to say a kitsch fruit platter with smoke. Amelia was entranced as we all were by the experience at Da Dong.

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