Category Archives: KL

Brolly Restaurant and Bar, Menara Felda

It has been quite some times I went “crabbing”. Yes Crabbing …. my personal terms with my gang to go eat crabs. Penang kias love our crabs a lot and usually we just BBQ it over the fire and a pinch of salt to make it taste better. That is in Bukit Tambun seafood village. But now I am in KL and Selangor area and to eat crabs are very hard to determine which restaurant serves the best. For the past I have tried a couple of it which they are famous with the salted egg yolks version

I recently was introduced to SS2 Crab Factory that serves Lousiana Boil type that are having special sauce to go along with boiled crabs. But I never been there till I went to their second outlet after the first success one. The second one are located at Menara Felda, Platinum Park KL. A stone throw away from KL best photography spot of the Twin Tower KL CC and Menara Maxis. From far you will be greeted by a Mini Bus parked in front of the restaurant which turned into a bar that serves some kick ass range of cocktail.

Brolly Restaurant and Bar are a perfect spot to hang around while waiting for the traffic jam to subside after 6pm around KLCC area. It is not a good idea to go and waste time in the jam as which ever angle you go also will get stuck. So why not sit back and chill out and take your dinner here.

Under a roof there are several type of foods which combines a crab, pizza, fried chicken wing, salad bar and wide range of great cocktails to greet you.

After push the door, I thought I entered a car workshop as there’s an old Datsun (Now known as Nissan) car hung upside down on the ceiling. All the walls were decorate by basic sport rims gives you a very sophisticated yet comfy ambiance without the dirty lubricants on the floor.

The hand wash basin also were made from tyre and the water tap are petrol pumps.

Further in there are a wall of old black records which make the place feels like Hard Rock Cafe but they are not related to them. Just a simple and nice decor. Since I was there to crabbing, for sure I will checkout which is my victims of the night.

All the seafood mostly were air flown alive weekly to the restaurant.

LIVE snails which usually serve as escargot still moving in the aquarium.

This is how fresh the oyster in Brolly. A pop cost you RM12 but minimum they serve half dozen. It is the juiciest and sweetest oyster you can find in Klang Valley. All the oyster still alive preserved in temp and water quality controlled aquariums.

Say hi to the Big Brown Crabs air flown weekly to Brolly. This fella is the chosen one.

While waiting for our food to be prepared we ordered some cocktails and bar foods to start the evening.

This is one of their signature drinks. Beergarita (RM30) where a combination of fruit juice with beer. It is served with the beer bottle upside down into the glass. While the foam on top of the glass were actually ice blended with fruit juice like peach or pineapple. It taste very good as the juice remove the bitterness of the beer while maintain the gassy feel of the beer that resemble a soft drink. Go slow with this as you do not want to pass out with your first glass.

High Ballrus – A Japanese inspired whiskey mixed with fruit juice drink which taste more like a mocktail than a cocktail.

Keropok Lekor and house special dipping sauce

Fried calamari tentacles with dried chilli which I would vote the best bar food that can get along with any drinks on the bar.

onion flower

Another bar food highly recommended is their onion flower (RM18) which is a deep fried big battered onion and dip with special brown sauce.

After all those deep fried stuff need to be balance with some greens. A wide range of special salads are there for you to choose as a starter.

Spinach & Feta Melon Salad -RM22

Grilled Caesar Salad -RM15

Fried Cencaluk Chicken Wings

Fried fish cakes

Smoked Duck Yakitori

Garlic Escargot – RM24 for half dozen

The crabs were served not long after we place the order. Their signature flavour were the Southern Bank and follow by the Butter Garlic flavour. For first timer who visits Crab Factory SS2 or Brolly for crabbing should go with their Southern Bank. Southern bank is a spicy tangy flavour sauce that best to go along with any seafoods served. If you don’t want to eat crab, you can go for mussels, prawns or even lobsters. Price are displayed clearly on the menu and you can decide from there. I would suggest you to go for the MEAT CRAB for a start.

Range of sauces : mustard, garlic butter, garlic aoili, zesty lemon, signature southern bang and jamba-jamba


For the seafoods, you can top it up with potatoes, chicken sausages, king mushrooms, corn, enoki mushrooms and button mushrooms

If you are a meaty person, there are steaks on the menu as well. Not to mention also their pizza menu that are different from the other restaurants in town.

Grilled Beef Sirloin -RM34

Thai Beef Guava Salad -RM28

Hawaiian -RM23

A dinner won’t be complete without the company of desserts. Here at Brolly they surprise us with :-

Ribena Poached Pear, Rocky Road, Chunky Peanut Butter Granola and Creme Brulee

Grilled Green Pear Parcel

Grilled Montel Banana Parcel

Do checkout Brolly! Do follow Brolly on Facebook to check out all their current promotions! Currently they are selling 1 Dozen of Oyster on Sunday which cost RM10 a pop.
Ground Floor, Menara Felda, Platinum Park,
Persiaran KLCC, Kuala Lumpur.
Opening Hours: 11am-11pm
Tel no: +603 – 2181 4122
Facebook: Brolly | Instagram: @mybrolly

Japanese Hakata Tsukemen Dipping Style Pork Ramen

In the F&B industry for the year of 2013 and 2014, the hype of high quality fine foods started with gourmet burgers and now with pork ramens. More and more high quality ramen surfaced in all major shopping malls around Klang Valley and Selangor. Hail from Hakata, Fukuoka City Japan which is the famous place for ramen. Ippudo was started by Shigemi Kawahara a.k.a. the Ramen King who is also the founder of Chikaranomoto Company (The brand owner of the global chain of Ippudo).

Ippudo started its first outlet in Pavillion KL follow by The Gardens Midvalley and latest at Bangsar Shopping Centre.

Yosuke Nishiguci san the operation consultant from Ippudo Japan briefing us a little about the company and showing us the right way to enjoy Tsukemen ramen. You can rest assure the quality and authenticity of the ramen served by Ippudo as they station their Japan staff in KL for quality and management.

For beginners who first indulge in ramen, ALWAYS try their SHIRO or better known as white soup. These white soup is the signature for the ramen brand which need a long time brewing using best quality pork.

For season connoisseurs would want to opt for the Tsukemen which is a dry version that accompany with a Thick Broth.

Hakata Tsukemen – RM26

Do not drink this broth directly. It is highly concentrated and salty. It is meant to dip with the ramen which is literally tasteless and depend on the broth to spice it up. If you find it overly salty for you, you may add hot water in it that make it more easy to consume. The hot soup were the finale to be finish off with hot water to complete the meal hence you see in Japan sometime customers do not order drinks. The soup itself is pleasant enough to be drink as a drink itself.

If you find that the ramen is too little for you, you may order the sushi to accompany it. There 3 sushi above is Spicy Tuna Roll, Unagi Cheese Roll and Salmon Avocado Bacon Roll. Each are served on individual portion based. The photo above were taken during blogger intro and we get to sample 1 each.

I personally rank this as one of the Top 3 ramen in Malaysia and KL/Selangor area. So what are you waiting for? Head to Ippudo Ramen and try them out.

For more promo and info do checkout their Facebook Page.

Pizza Gallery Restaurant Class Quality Food at Fast Food Price

Tucked along the famous cafe block of Publika, there’s a pizza restaurant that stand nearby The Coffee Stain and Coffee Societe.

The name may sound common to you which is called Pizza Gallery.

The restaurant are very spacious and colorful. It gives you a comfortable ambiance and cozy feel to dine in.

There’s a fruit juice counter and coffee bar that serves gourmet coffee upon order.

I prefer to have lime juice than soft drinks as this helps me in digestion.

House Special Caesar Salad that can beat all the fast food restaurants quality. Price are reasonable and the salad a prepared with top grade ingredients. A good starter to begin with.

Soup Of The Day

Cheese Bread that goes along with any soups. At first I thought this going to be crispy but after taking a bite to my surprise it is still warm and fluffy with a melted cheddar cheese on top. My favorite!

House special chicken wings – Bread crumb breaded BBQ chicken wings which are then deep fried and dipped with BBQ sauce upon serve.

Chicken Burger

One of the bestseller aside from their pizza in this restaurant. This is due to the size of the burger where the whole patty were actually whole piece of chicken meat.

For those who don’t want to eat pizza, you can try out their range of spaghettis which are as good as other Italian restaurants at a fraction of their price.

Seafood Pasta

Cream based pasta tossed with clam, squid, prawns and olive oil are for those who love the freshness of the seafood. The chef here are experience in preparing all sorts of dishes that relates to Italian main course.

Aglio Olio that are most basic yet the hardest to prepare. The pasta are done al dante which perfect for me liking and by adding more chilli flakes will be perfect.

Macaroni Cheese is the ideal choice for kids that don’t like pizza. But I never heard of kids don’t like pizza so far.

Tom Yam Pasta. Spaghetti done with an Asian twist where they use chef’s specially own made Tom Yam paste. I am kinda picky on my tom yam taste. I can easily tell the difference between Maggi tom yam paste and authentic freshly prepared version. Here they pass with a flying colors and the tom yam paste is as good as I had in Thailand.

That’s all from the pasta menu and we are going into the pizza menu. The pizza menu are rather simple and straight forward with the common names that you see at other pizza restaurants.

Beef Pepperoni – One of the most basic pizza that test the skill of the chef tossing/preparing the dough and the tomato margherita sauce. The thin crust pizza are prepared from fresh and bake on the spot upon order.

Island Seafood Pizza

Satay Pizza which is the house specialty and most ordered so far. It is using the satay peanut sauce as base then with satay meat bits were added before baked with mozzarella cheese.

Tom Yam Pizza

I vote for this as my personal favorite. It taste sooooo good! Spicy, tangy and packed with plenty of oomph. It maybe a bit spicy for people but I love it. I may sound weird, but if got a slice of kafir lime squeeze on top will perfect it to the max.

Sweet and Sour Pizza – Hawaiian Pizza like but this is their house specialty for the hawaiian die hard fans.

Classic Crust Pizza Supreme pizza that are there to fill in the gap of the thin crust pizza. I don’t feel the satisfaction of being full without something filling. This also are baked from scratch upon order and is not ready made bread like those made in Pizza Hut’s.

On the same night we are introduced to a home baker as well by the name of Chewies Delight. The baker behind the name was Kyrina where she creates a range of cute designed mouth sized desserts which are looking good and cute.

Lollipop looked cakes which are ideal to be given as corporate gifts.

Beneath the fondant, this is a dark chocolate cake.

Cupcakes with chocolate toppings

Home made cakes can never go wrong and taste good. But just that on my personal preference, the toppings are slight overly sweet.

Pizza Gallery
Unit 02, Jalan Dutamas 1,
Solaris Dutamas

Chewies Delight :

HK Pak Loh Chiu Chow at Starhill Gallery CNY Menu

Step into the splendor of Pak Loh Chiu Chow Restaurant, Starhill Gallery which is the “Golden Sister” of the renowned Hong Kong same restaurant.

The striking red, gold and green colors are similar to the restaurant in Hong Kong. Stepping through the giant Chiu Chow style sauce pot, diners are welcomed by a cozy atmosphere amidst furniture especially brought in from China.

To dine here, I would recommend you to lay back and sip on their famous Ti Kuan Yin tea from small cups between courses to enjoy the meal better. Favorites include the Chiu Chow signature of cold flower crab, pan fried oyster omelette, braised goose fillet and wok-roasted pork. Pak Loh Chiu Chow is helmed by the acclaimed Chef Alex Au, who says “We have imported more ingredients and fresh produce now as the latest menu offers bigger variety of CHiu Chow dishes, for example goose, bombay duck fish and much more”.

Teochew cuisine is particularly well known for its seafood dishes and is often regarded as being a healthier alternative among other Chinese cuisine. Distinctive preparation and cooking methods are used to preserve the freshness and quality of the ingredient. Signature Teochew dishes are often prepared over a slow fire, stewed, steamed, stir-fried or pickled to perfection. This brings out the best in every Teochew dish without heavy flavourings.

Golden Crispy Deep Fried Prawns

It may look simple but every bite brings back memory from olden days where this normally greet all the tables as a starter.

Deep Fried Sea Moss Roll @ RM 18(s), RM 30 (R)

This is another version of starter which having a more distinct taste that has water chestnut and sea moss.

Double-Boiled Shark’s Fin Soup with free Range Chicken and Yunna Ham @ RM 78

Sharks fin is a long time tradition till recent that is a MUST to have on a banquet table. Teochew people are famous for their shark fin recipe. In this restaurant, chef Alex brew a top notch version of it which using black spring chicken in superior soup base prepare with premium yuna ham. Instead of being starchy, this version is clear and diluted. No need to add mustard and vinegar and taste soooo good!

Braised South Africa Abalone with Sea Cucumber and Fish Maw @ RM 108

Abalone all the time famous for pairing with premium ingredient sauce based are braise together till it is generating a perfect harmonized dish. No matter which items you eat first, the taste are jive together.

Stir Fried Tiger Prawns with Plum Sauce @ RM 22 / each with minimum 2 pieces

Braised Sea Moss with Dried Oyster @ RM 78

Fried Chinese Glutinous Rice Cake Chiu Chow Style

Clay Pot Mixed Waxed Meat Yam Rice @ RM 26

This pot of rice are famous among the Hong Kie. The rice are cook together with premium wax meat, liver sausage, wax duck and then topped with chef’s special soya sauce. The rice are filled with the wax meat fragrance which circulated within the pot during the cooking time.

You can imagine till the rice bits also are not spared. It is scrapped and re cooked with stock soup. Chinese coriander added and we finish the whole thing in a jiffy.

Double Boiled Black Sesame Dumpling with Ginger

Chiu Chow Warm Yam Paste with Gingko Nuts @ RM 12

The set menus at Pak Loh Chiu Chow (available from 18th January to 14th February 2014) are priced between RM116++ per person, RM118++ per person and RM148++ per person. For further enquiries, call 03-2719 8330 or email

Pak Loh Chiu Chow
Feast Village at Starhill Gallery
181, Jalan Bukit Bintang,
55100 Kuala Lumpur


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Chinese New Year Reunion At Mandarin Oriental KL 2014

Merry Xmas and Happy New Year in 5 more days. I just finish carving my first turkey of the year since I declined all the festive hotel food reviews this year due to hectic work schedules. I just love Malaysia with its diverse culture and religion that no other place you can get these experience. I get to celebrate 4 different major festival from different races. So Xmas was yesterday and next month we going to have Thaipusam and Chinese New Year.

To welcome the year of horse, I was invited by Lai Po Heen Chinese Restaurant of The Mandarin Oriental Hotel KL to sample and share the info of what you can expect from this award winning restaurant from 16 Dec 2013 to 28 February 2014.

Chef Ricky Thein and his team are whipping up flavourful dishes specially designed for this celebration with a healthy body and nutritious in mind. Most of his dishes were created with finest ingredients obtained locally and imported from around the world.

Yee Sang with Soft Shell Crab and snow pear

This is the signature culture which we called it Yee Sang tossing ceremony to commemorate the prosperity year ahead.

The special premium sauces prepared by chef Ricky’s team ie. Plum sauce, sweet sauce, sesame seed, crushed peanuts, extra virgin olive oil, crispy crackers and spices as the main dressing for the yee sang platter.

The culture which origin from KL Pudu were a culture that signifies more prosper if you toss it higher. Each of the colors and spices when mixed together by the captain of the restaurant brings a special meaning.

This is how it looks after the toss. It may look all messed up but it is all OK and symbolise flourish year ahead. Huat Ah!!!!

The Yee Sang were priced starting from RM88++ to RM338++ for half portion and full portion respectively.

The restaurant will be serving 3 festive set menus this year where the Fortune Set menu includes Salmon Yee Sang with assorted vegetables and shredded fruits. In Chinese Tradition, any festive banquet table must have YUE, HAR, HAI which is Fish, Prawns and Crabs in Cantonese.

Double boiled 6 head abalone soup with fish maw and “Ming Mu Fish”

The semi transparent soup displayed a clear  look of the seafood treasures which used to boil this bowl of wonderful soup. Being a shark friendly hotel, they stop serving sharks fin soup which is a Chinese MUST HAVE delicacies during festivals lunch/dinner. This soup were a combination of various sun dried premium seafoods ie the abalone, fish maw, large dried scallop, ming mu fish, cordyceps and pak choy with wolf berries. Every spoon is filled with the taste of the well balanced combination of all the ingredients. The abalone and fish maw were always give the impression of being like a rubber are done perfectly here. It is just nice and not too hard and nor too soft.

Steamed Cod Fish With Yellow Fungus, morel mushroom and asparagus

The cod fish fillet are thick and that piece of morel mushroom with prawns filling are making the whole good luxurious impression to your guest alongside with the abalone soups. The asparagus also fit in just nice that absorbs the premium light soya sauce with the fish juice from the steaming process.

Simmered corn fed chicken with Chinese Herbal in supreme golden broth, baby Pak Choy paired with highly nutritious sea cucumber are a norm served on any big day celebration.

The chicken meat were tender and best enjoyed with the ginger garlic mix prepared just for it.

The garlic ginger mix for the chicken that getting rid of air inside our body.

Wok Fried prawns with Chinese BBQ sauce and almond

Lai Po Heen’s Chinese new year “Fat Choy” sun dried seafood pot  that comprise of thick black mushrooms, scallops, bean curd skins.

Fried glutinous rice with seafood and golden yam

Chilled pear with bird’s nest and osmanthus syrup

A great choice of tuning our body back to the perfect  balance internally. You can taste and taste the birds nest strip texture piece by piece. Normally birds nest are served warm but Chef Ricky turned it into a refreshing dessert with an edible gold leaf as decoration.

Glutinous rice cakes are crafted into a fish rather than the typical old school shaped rice cake. The green lines were not just for decoration in fact it is the dipping sauce for the rice cake. It is a passion fruit sauce which goes along perfectly with the rice cake.

Rather than the traditional rice cake which deep fried with batter and sweet potato. At Lai Po Heen, this is made with a twist that are done with mozzarella cheese. Still this is one of the best dessert during Chinese New Year.

A range of set menus were tailored for the guest who want to celebrate CNY in KL. As you know that most of the restaurants will be closed during the CNY period and hotels is the best place and convenient for family and guests to gather to dine in comfort without letting down on the foods quality and presentation.

For dining and reservations, please contact +603 2179-8885 or email

Hakata Ippudo Ramen Opening at The Gardens Mall

Early last week, I was invited to attend the new opening of Hakata Ippudo Japanese Ramen shop at The Gardens Mall, Midvalley. I am a big fan of Japanese ramen where Ippudo are the top ranked ramen shop which I frequently visits.

The opening was officiated by HE The Ambasador of Japan in Malaysia.

The interior design of the restaurants were classy and a bit like a bar. However it still maintain its signature design that carries from their first outlet located at Pavillion KL. There are currently 98 IPPUDO stores in 9 countries all over the world, and this second branch in Malaysia will be the 99th store.

Pork Bun

Steamed bun with braised pork and ippudo’s original sauce. This pork buns were good but a good starter before the meal. This won’t get you full nor satisfy you. It will get you crave for more porks. The meat were tender and tasty which resemble a Chinese Man Tau with a piece of fine pork patty.

Buta Karaage

Deep Fried pork loin with special sauce for a change. You normally get tori karaage at Japanese restaurants. I love their Buta! Pig!

Goma Q

Fresh cucumber with sesame dressing

Curry Cheese Haru Maki

Deep fried curry and cheese spring rolls

On the ramen menu side, I love their simple and straight to the point direction. With 1 soup based with added additional soup paste, it transform into another fantastically crafted bowl of noodles.


Original tonkotsu based broth with special spicy miso, cashew nuts and ground pork.

Hard noodles is the signature which I find it resembles the wantan mee which I normally had at Koon Kee Uptown. Every slurp up are satisfying to the max! The best way to enjoy it is a slurp up the noodle then follow by a mouth full of soup.

Shiromaru Motoaji

Ippudo’s original tonkotsu broth served with ultra thin noodles, pork loin, bean sprouts, kikurage and spring onions. Classic Hakata-style ramen. I would recommend this for first timer here. This is my personal favorite out of all. However I would advise you to try it without the bean sprout as it is overpowering the soup and kinda miss the kick.

Akamaru Shinaji

Ippudo’s original tonkotsu broth enhanced with special- blended miso paste and fragrant garlic oil. Served with thin noodles, belly chashu, kikurage and spring onions. A refine modern style ramen.

Ippudo Veggie Noodle

Classic silky noodles tossed in Ippudo’s house special sauce served with assorted veges. A crispy and refreshing combination where the textures are light and balance.

1) Pavilion KL – Connection Level 4 (11am – 11pm)
2) Gardens Mall – Level 3 (10am – 10pm)

Facebook :

Manmaru Home Made Udon at Midvalley Megamall

Japanese noodles are kinda norm in our culture lately. A varieties of ramen shops has surface around Klang Valley. One thing for sure you hardly hear about a restaurant that dedicated to udon.

Located above Madam Kwan’s restaurant at Midvalley, Manmaru mark it’s first outlet.

Transparent kitchen was a culture in Japan where you can get to witness how your food were cooked and prepared. It was the same here at Manmaru.

Upon walk in to the restaurant ON THE LEFT SIDE where you will need to order food first, before seated. You have to make a decision which udon type to order.

All the udon were basically the same made from the same high quality flour air flown from Japan. All were hand crafted to perfection with precise number of ingredients ratio without adding any preservative and seasonings. You can assure that the udon do not have any lye water in it.

Then it is tossed to the same traditional method.

Grab yourself a tray and get into the que to place order.

Each bowl of noodle has 2 sizes. You can opt for 180 gram or 250gram. Do not belittle the udon …. it is solid and filling. They weigh every single bowl to precise amount on the price you paid for. It is very affordable where small and big size are just RM2 difference.

Then you can choose your favorite tempura add on.

Each piece are priced individually rather than a set which commonly done at any other Japanese restaurants.

Next you will be directed to order your drinks.

And finally pay. All that can be done in less than 10 minutes if you are sure what you wanna have in advance. You may notice that there are Muslims patron here as this is a NO PORK & NO ALCOHOL Restaurant.

After you done with the payment, you will be heading to the cutleries section to get your chopstick and spoons or green tea hot water refill.

If you purchased tempura, you can collect your tempura condiments and sauce at the far right section.

This restaurant resembles a fast food restaurant where they only clean the tables. The rest basically you have to get it your own. This way, the movement and the table turn around are faster and inline with the fast pace life style that we have. During the review session, I saw a couple of Japanese patrons which they work at the AEON dine here. From ordering to finish eating in 15 minutes. That is how fast the Japanese life pace is.

Kamaage Udon – RM12.90

An Al dente style udon served in a bowl of warm kamaage sauce (The water that use to boil the udon). This is the most basic and traditional method of enjoying udon. It taste like chee cheong fun in a thicker noodle.

Zaru Udon – RM8.90 / RM10.90

All time favorite cold Udon

Bukake Udon – RM9.90 / RM11.90

Cold Udon dash with thick fish broth

Niku Udon – RM12.90 / RM14.90

Hot udon soup with thin sliced beef and spinach

Ume Udon – RM10.90 / RM12.90

Refreshing udon served with pickled plum

Cream Corn Udon – RM12.90 / RM14.90

Light & creamy sewet corn udon soup

Kake Udon – RM8.90 / RM10.90

Classic Soy Udon

Japanese Curry Udon – RM10.90 / RM12.90

Hanjuku Tamago – RM2 per piece

Soft boiled egg marinated with soya sauce. This is perfectly done and highly addictive. A female friend of mine had 4 eggs just for her alone.

White Fish Tempura – RM3 per piece

Location: Manmaru Udon Lvl 2, Center Court, Mid Valley (Next to Apple Center)

Operation hours : 10am-10pm

Cooking With Attitude at Lai Po Heen & Mandarin Grill MIGF 2013 Menu at Mandarin Oriental Kuala Lumpur

The month of October is a month filled with gourmets and booze for all Malaysians. This month we have 2 big events where the whole month are celebrating the beer month Octoberfest and also the MIGF (Malaysian International Gourmet Festival). I am not going to talk about the Octoberfest. Here at Mandarin Oriental Hotel, the 2 renown Chinese Master Chef Of Lai Po Heen Ricky Thein


Chef De Cuisine Reto Webber has prepared 2 sets of art of their own covering lunch and dinner respectively.  I had the opportunity to be invited to try out their dinner sets which I find it is worth every single cents spent for customers. Top notch quality ingredients alongside with MO famous hospitality service and classy ambiance are the top reason for checking them out for private or business function.

Upon arriving, I was greeted with welcome drinks which you can either go for alcoholic Cosmo cocktail or the fruit punch for those who are not into booze.

Cosmo cocktail

Fruit Punch

The Chinese sets were accompanied by Chocolate Pralines which the leaf shaped one are nutty based while the round one were mint based. It was not overly sweet and top quality cocoa were used to prepare this.

Let start off with the LAI PO HEEN FESTIVAL DINNER MENU.

Dinner set are Priced at RM298++ [Without Wine]

Chilled Honey Smoked Hokkaido Scallops with organic vege for as the starter.

The whole dish were crafted in a wine glass like those old school craftsmen that built a ship inside the bottle. The dish alone are too nice and beautiful to be eaten. The glass do not sit on the bamboo directly. It is actually elevated and is all down to kinetic force to support the glass via the bamboo opening.

The hokkaido scallop are of the premium grade and huge. Besides that it is sweet and smokey in flavour the honey glaze does help to seal the taste within and give a slight crisp on the surface.

Double Boiled “Mingmu” Fish Essence

A ginseng soup double boiled in black chicken, fish maw and baby cabbage. The soup are pretty clear in color and taste is not too dense. It is a well balanced soup that are nutritious for replenishing lost vitamins or minerals on your body.

Australian Deep Sea Abalone braised in superior oyster sauce, runny egg yolk quail egg garnished with stir fried cauliflower. The tender abalone are prepared to perfection by Chef Ricky which is his forte. Abalone itself is tasteless and require a superior sauce to bring out the best out of this precious ingredient. The runny yolk quail egg add some oomph on the abalone which made it even smoother and creamier. For those who are new to abalone, the sauce is the most precious as all the flavors from ingredients were absorbed into the sauce.

Green Lime Sorbet paired with the chocolate pralines above to end the Chinese set.

Home made buns with salted butter.

Char Grilled Australian Wagyu Sirloin MS10+ & Guinness Braised Beef Cheek Angelotti

Smoked celery puree, roasted red chicory and black truffle greets the Mandarin Grill guest with a bang. Tender and melt in your mouth level 10 marbling wagyu sirloin done medium are a perfect choice for steak lovers. With Chef Reto’s touch on the piece of top notch quality ingredient with a master wagyu title this dish went to another level. The black truffle alone is enough to flavour the whole plate and make you want for more. Chef Reto said, there are upcoming truffle steak in Mandarin Grill.


RM198++ per person (without wine)

Double Boiled “Mingmu” Fish Essence
Ginseng, Black chicken, fish maw, baby cabbage

Australian Deep Sea Abalone
Braised in superior oyster sauce, quail egg, stir fried cauliflower

Blue River Prawn bedded on Silky Congee
Century Egg, ginger, crispy cracker, scallion

Sweet Cantonese Sensation
Bird’s nest with honey pear and aloe vera, black sesame & milk panna cotta, gold leaf



RM298++ per person (without wine)

Chilled Honey Smoked Hokkaido Scallops
Organic vegetables

Double Boiled Mingmu Fish Essence
Ginseng, black chicken, fish maw, baby cabbage

Australian Deep Sea Abalone
Braised in superior oyster sauce, quail egg, stir fried cauliflower

Green Lime Sherbet
Braised in superior oyster sauce, quail egg, stir fried cauliflower

Braised Angus Beef Short Rib
Black pepper, lotus roots, wild mushrooms

Live Lobster Bedded On Silky Congee
Century egg, ginger, crispy cracker, scallion

Sweet Cantonese Sensation
Bird’s nest with honey pear and aloe vera, black sesame & milk panna cotta, gold leaf


Mandarin Grill Festival Lunch Menu

RM195++ per person (without wine)


Red Mullet Fillet
Bouchon mussels, piquilo, olives, tempura fennel


Wood Quail Terrine
Sauteed savoy cabbage, lamb lettuce, walnuts, grapes



Bretagne Turbot Fillet “Sous-vide Style”
Confit pumpkin, green peas, morel mushroom, lobster fume


Char-grilled Australian Grade 10 Marbling Master Wagyu & Guinness Braised Beef Cheek Angelotti
Smoked celery puree, roasted red chicory, black truffle

Chabichou Du Poitou
Yellow and red beets, clove scented grape seed oil


Grand Cru Valrhona
Jivara poached chocolate pudding, guanaja sorbet, ivory chocolate raspberry mille feuille


Mandarin Grill Festival Dinner Menu

RM385++ per person (without wine)


Red Mullet Fillet
Bouchon mussels, piquilo, olives, tempura fennel


Wood Quail Terrine
Sauteed savoy cabbage, lamb lettuce, walnuts, grapes


Roulade of Slow Roasted Duck Breast
Foie gras, Swiss chard, oven-dried figs, Barolo jus



Bretagne Turbot Fillet “Sous-vide Style”
Confit pumpkin, green peas, morel mushroom, lobster fume


Char-grilled Australian Grade 10 Marbling Master Wagyu & Guinness Braised Beef Cheek Angelotti
Smoked celery puree, roasted red chicory, black truffle

Chabichou Du Poitou
Yellow and red beets, clove scented grape seed oil


Grand Cru Valrhona
Jivara poached chocolate pudding, guanaja sorbet, ivory chocolate raspberry mille feuille


For reservations, please contact LAI PO HEEN at +603-2179 8885 and MANDARIN GRILL at +603- 2179 8960

High End Whiskey and Steaks At Affordable Price in KL Whiskey Bar and Steak House Changkat Bukit Bintang

In KL, you may heard there are plenty of bars serving beers and wines lately. But you hardly heard about a place dedicated for Single Malt and High End booze. Some of the names also I never heard of it but I can tell you those were the bomb. A sip down will make you fly to heaven. The robust taste and the aged whiskeys are to die for.

The place were located right in the middle of Changkat Bukit Bintang where all the pubs and restaurants reside. Among the famous one like Elcerdo, Dining in the dark and some others are under the same management. The setup of the Whiskey bar and KL Steakhouse are more into old time English dining room setup with dim ambiance.

The menu of this restaurant are simple and can be seen from a 2 page double sided menus. They are confident with their range of foods which best to go alone with their drinks menu which is thicker than the food ones.

Left : Classic Mojito – RM28

Right : Whisky Sour – RM28

The bar tender here are pretty skilful which his cocktails are tasty. I started off with a Mojito and at the same time was introduced with Whiskey sour which is a good digestive after a big meal.

Top : Margaritta – RM28
Bottom Left : Rose Raspberry Sangria – RM28
Bottom Right : White Wine Pear Sangria – RM28

The margarita, red and white sangria are the best I taste so far from bars. They are using fresh juice rather than boxed juices hence it taste different and so refreshing even though with alcohol in it.

For a start we were going for the fresh oyster platter which having a dozen of mid size ones which perfect in taste. Too big not good and too small also tasteless. It is just right with that serving for RM99

On the top right we are having a portobello mushroom where it came with melted mozzarella and prawns in it. The combination may sound odd but I find it is OK and different from other chef’s creation where normally just plain herbs and garlic mix. Portobello mushroom are priced at RM26 per piece which I find it reasonable since it come with a big size mushroom and prawns.

The Caesar salad served here are slightly different. Instead of using bacon, they are using smoked duck which is more premium in terms of quality. They are replacing it to comply with pork free status restaurant where they do have Muslim patrons. RM26

A dozen escargots are always a good start aside from the oyster. They bake it with garlic mix which we sip down the sauce as well after picking out the flesh. RM32

If all those doesn’t work for you a duck foie gras is the best choice to go for before dive in to the steaks menu. It is done perfectly and the foie gras are still moist paired in chef’s special sauce. RM42

The best soups in the house is their French Onion soup. The soup are prepared ahead and then baked in oven with melted cheese on top of the croutons. I highly recommend this soup for those who love cheese and french onion soups. RM22

Wild Mushroom soup are cook using the fresh wild mushrooms and drizzled with olive oil upon served. A grind of fresh pepper is recommended to bring out the soup taste. Those who don’t like pepper in their soup will find that the soup lack of kicks in somewhere. Trust me with the pepper it taste better. RM20

Beef Stroganoff – RM48

This is a must order at KL Steakhouse. The beef stripes are tender and paired with potato rosti laden with mushroom sauce are so tasty. The potato rosti still has a slight crispy edge and the mushroom sauce are so good till we clear the plate in a jiffy. It is best enjoyed while it is still hot.

BBQ Short Ribs – RM78

The ribs were lightly marinated and then put to grill together with BBQ sauce. It may look like the surface is burnt but look at the meat …… it is still moist and juicy. Not over cook. The black burnt look is because of BBQ sauce contain soya sauce that caramelised when grilled.

Grilled Black Cod Fish – RM58

Thick black cod fish fillet served with parsley, potato, mushroom and creamy wasabi pesto sauce. Cod fish can’t go wrong. It just the matter of how the chef dress it up. In this case the chef go with wasabi pesto style which you see fresh fish are best served simple with wasabi dips in Japanese way. I guess the chef got the idea from there and made the sauce.

Charcoal Grilled Australian Grain Fed Beef Medallion – RM88

A medallion shaped cut beef and then charcoal grilled then place on hot plates upon serving to the customer. You may notice from the photos, the meat are not directly sitting on the hot plate where it will over cook it. The raw vege is the one that being cooked and the medallion and steak are being kept warm by it.

Black Angus Tenderloin – RM98

The chef really know how to deal with his steaks. The medium is really up to its standard and the pinkish color shown after we cut the steak. When you press it, it still has some juice flow out of it. It is best to go without any sauce if you are a true steak lover. Just lightly salted and put to charcoal grill are the perfect way to treat this piece of gorgeous black Angus.

For those who can’t leave without the sauce, here they have 5 types of sauce. We start of with the milky color sauce which is the béarnaise, red wine reduction, black pepper, bbq and mushroom. You can choose one of this upon placing the order. With such a good steak on the table, you can either opt for the wines or whiskeys.

Japanese Tasting Set which consist 4 different years whiskey on your tasting tray. Each were explained on its characteristic and tasting method. Mind you that these whiskeys are top grade whiskeys and not the el cheapo type which you mix with Coke. The whiskey that shown on the photo were the Japanese Suntory distillery’s famous Yamazaki, Hibiki and Hakushu ranging from 18 to 22 years.

The globe ice is hard to find in any other pubs in town. Only whiskey professionals do serve this with their whiskey which we normally called it on the rock. I usually go on the rock with my whiskey without any mix. Not even with mineral water. I just love to enjoy them as it is.

We were lucky to be shown the making of the globe ice which I find pretty cool. We thought the bar tender is so free to carve every single one for their customer. So they show us how they did it. If you wanna know, go pay them a visit. They are glad to show you when you order a whiskey pour or tasting set.

The Single Malt Japanese Whiskey Set is priced at RM86.80
Perfect 18 Years Set is RM125.80 which is a higher end Glenrothes Single Malt vintage whiskey from Scotland.

You see, we can’t afford the whole bottle of these high end whiskey. I am glad that The Whiskey Bar in KL have a tasting set for all these. Not everyone love the robust taste of the whiskeys. Just go and try all the years range and then later on only order the one you like. Straight jump in to the bottles without tasting them before will either hate it or like it.

Tiramisu – RM22.50

Baked Cheese Cake – RM22.50

Werner and Andreas Special – RM22.50 each

Look, I don’t talk much about the dessert. But I can tell you after the review, I went back for the dessert again after having a dinner at Jalan Alor. Their ice cream were made on the spot upon order. They have a huge ice cream maker in the restaurant’s kitchen. All of them taste completely on a different level that will make you want more. To find out more why don’t you pay them a visit? It is a nice place to chill out and chit chat after the dinner.

The Whisky Bar KL / KL Steakhouse

44 & 46 & 48, Changkat Bukit Bintang,

Kuala Lumpur

Tel : 03-2144 2268