Chinese Cuisines at Restoran City Star, Petaling Jaya
I was invited by Ken for dinner together with his friends from Tour2U at Restoran City Star in Taman Mayang, Petaling Jaya during my Kuala Lumpur trip. This double shop lot restaurant owned by Mr CM Wong has a nice and clean environment with one section of the restaurant air-conditioned.
Our meal consists of several recommended [...]
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The Friday Wine Lunch @ Kannichikan Yakiniku with Jacob’s Creek
Once again I was invited to the delectable Friday Wine Lunch by Pernod Ricard @ Kannichikan Yakiniku with Jacob’s Creek (thanks Yik Peng!). You might remember last time it was @ Chinoz on the Park with Wyndham Estate.
An interesting concept this time, Japanese influenced Korean BBQ. Who says the…
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Eccucino @ Prince Hotel
Buffets are sinful. Yup, say that again. Buffets are sinful.
Yet, we are constantly out there looking for the best deal in town. Tell me you ears don’t tingle at the slightest hint of a 50% discount on buffet lines or the latest launch of a Japanese buffets that offer 1+1?
Exactly.
But I always believe in getting what you pay for. For instance …. Eccucino at the Prince Hotel Kuala Lumpur. Now, that name may not ring a bell to many of you … me included but rest assured, when you’ve tried it … you’ll remember the name for good.
Prince Hotel is strategically located in the heart of Kuala Lumpur along the picturesque Jalan Conlay and across the road and just two minutes’ walk away, is Pavilion Kuala Lumpur. Parking is ample in the basement of the hotel and once you get onto the ground floor, Eccucino is just overlooking the lobby. As you walk into Eccucino, your eyes will not miss the dessert spread, ESPECIALLY the 4-tier chocolate fountain.
Seriously, it was tempting. I walked straight towards the Chocolate fountain … dipped a nice, juicy stick of strawberry into the chocolate fondue and popped it right into my mouth and I did this before even being seated. Thinking back, now I feel a little “paiseh” (embarrassed) …..
But that feeling quickly dissipated once I was seated. Armed with an empty stomach and a hue appetite, I announced to myself … Let The Games Began! My first stop … the open grill. Slipper Prawns, beef patties, chicken slices … I gathered them up, one at a time. Then I headed over to the chef, shot a smile and a nod and he knew what to do.
While I left him to do what he does best, I headed over to the ’seafood’ area. I looked for an empty plate and spotted a small one. Not good enough … I spotted a bigger plate and quickly replaced it. I quickly reach out for those fresh and juicy looking prawns, shrimps … whatever you call it! At that moment, cholesterol seems like a foreign word.
Satisfied with what I have, my attention was diverted to the oysters. The royal produce of nature. I told myself, I’ll start with one. I sprinkled some Tabasco sauce on it. I took a lemon slice and headed back to my table. Halfway across, I turned back and loaded another 5 more…..
Yup, you’ll laugh now .. but wait until you’re in that condition, you’ll understand my predicaments. Back at my table, my grilled items sat there .. waiting to be savored. Good thing I had friends with me … else it looks like I am trying to transfer the whole buffet spread onto my table. I looked around, shot a stare at the lady next to me … smiled and dug in.
And … did I mention that Wednesday’s are “Grilled to Perfection” day in Eccucino? Well, the reason is simply clear. I’ve simply tasted one of the best grills in town. Not too dry, not too burnt. It’s just perfect. Given a choice, I would go for second helping. Then again, I need space for dessert, don’t I?
I would say this is a place that I will come back again, and again. Reasonable pricing, good ambiance, great food. Here’s the deal :
RM88.00++ per adult
RM44.00++ per child (below 12 years old)
Every Wednesday evening
Location
Prince Hotel & Residence Kuala Lumpur
Opposite Pavilion Kuala Lumpur
No.4 Jalan Conlay,
50450 Kuala Lumpur,
Malaysia
TEL: +603-2170 8888
FAX: +603-2170 8999
For bookings at Eccucino, please contact 03-2170 8888 extension 8119/8120 or Email:restaurants@princehotelkl.com.my
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Yaki-Yaki Japanese Barbeque Buffet Restaurant @ Jalan Bukit Bintang
After witnessing the huge success of has managed to achieve by offering 50% discount on all dining period, many other Japanese buffet restaurants are doing the same too. Xenri, Daidomon and now the newly opened Yaki-Yaki Japanese Barbeque Buffet Restaurant too.
These promotions or competition you might say, are definitely good news for Japanese buffet lovers. Anyway, yesterday was the day Earth Hour was celebrated and we happened to be at Bukit Bintang area wondering where to have dinner. We looked at Starhill’s Jogoya and it cost RM88++ per pax, pricey.. Then we suddenly remembered Yaki-Yaki next to Low Yat Plaza.
We decided to give it a try because it was quite cheap for a buffet @ RM46.25 nett per pax (including service charge and tax) We didn’t make any reservations and dined as walk-in guests.
After we got our table and paid the full amount, we were guided to a round table just next to the beverage area. Each table has its own captain in charge, and any orders for barbecue are to be made through him. To ensure the food is maintained at its freshest, Yaki-Yaki only serves the food (for barbecue only) when an order is received.
After making an initial order for some scallops, unagi, beef and Chicken with Wine Soup. We took a quick tour around the restaurant to see the available choices. Yaki-Yaki has Japanese (sushi, sashimi, tempura), Chinese (cooked seafood), Western, seafood, skewers (mushroom, satay, sausage) and dessert sections.
The first thing I had was of course some sashimi, raw oysters and an Unagi sushi – just to test the freshness. The sashimi was definitely fresh and very enjoyable, that alone was enough to make me a happy person lol.
Mussel with mayonnaise, sushi and steamed prawns with herbs. The prawns (freshwater type) at Yaki-Yaki are very fresh, another good news for me. Among all prawns in the buffet, I found this cooking style the nicest because the herbal taste wasn’t too strong and you can still taste the prawns’ sweet flesh.
Perfect half boiled egg the Japanese style, called Spring Water Egg.
I think Jogoya started it, and thanks to them the newer Japanese buffets serve these mini fresh coconuts. Very sweet and refreshing! Oh you don’t have to worry that they will run out, Yaki-Yaki replenished them very quickly and generously. No need to compete with the other diners for it lol (you know what I mean hehe)
The first food to arrive from our barbecue order – Scallop with Butter Cream sauce. It was nice to see the butter melt and cooking the scallops when they are placed on the barbecue. But too bad the same couldn’t be said for the taste. By the way, the time needed to cook the food is written in the menu itself. For example the scallops need to be barbecued for 3.5 minutes, while fish typically needs 4 minutes. Better bring a long a friend who can read Chinese because the timings are all written in Chinese.
Miso Beef, lots of fat in this one.
Because they are sliced to thinly, they cook pretty fast in 1-2 minutes. And they tend to stick to the grill too.
The melting of the fat will make the fire burn even stronger. I managed to remain calm and took some photos while my gang was freaked out trying to put off the fire, lol.
Left to right: Beef, Lamb and Chicken Satay, they were very spicy! Funny that only Chicken Satay was not in skewered form.
The list of food can be ordered for barbecue includes: Chicken Slice with Honey sauce, Miso Chicken, Lamb Belly Tender, Beef Striploin, Hokkaido Sanma Fish, Shishamo, Argentina Squid, Crab with Butter Cream Sauce, Japanese Rich Ball and Mochi and etc.
A plate of delicately prepared Japanese tofu, some more mussels and cooked scallops.
Tempura Soft Shell Crabs, no doubt one of the most popular items in the buffet. But luckily Yaki-Yaki replenished them very frequently too. I didn’t have to wait long for it.
Tempura Prawns,very crunchy since I got them just after they were deep fried.
More sashimi, all were nice and fresh. Special mention to the sliced abalone with spicy chili sauce, which was great as well.
The Ebi (prawn) is a must try, very flavorful.
The Unagi with Japanese Tofu (upper left) was another yummy dish.
The cooked scallops at the sashimi section tasted much better than those for barbecue.
We didn’t enjoy the Cod Fish because it got hard, dry and salty after being barbecued.
Luckily the Unagi was very nice. But you gotta pay extra attention when cooking them because they get burnt very easily. Shown here is a portion for three.
Whole pomfret, Garoupa (head and tail only), huge clams and tiger prawns were available at seafood section. They were very fresh as well but weren’t really suitable to go on the grill except the clams. Reason being they tend to get really dry and tasteless after being barbecued.
Some food tasted much better if Yaki-Yaki’s recommended cooking method was followed. Firstly, place the clams in the small aluminum foil plates. Then, fill up the plate with some Chinese wine before placing them on the barbecue grill. Although this will make them take longer to cook, you will be rewarded with tasty clams infused with the fragrance of Chinese wine. You really gotta try it.
OK, enough of what I had and lets take a tour of the restaurant. First stop, Chinese food section.
Butter prawns
Cooked crabs
Snails
Cawanmushi and different types of soup
Chicken Herbal Soup
Fresh coconuts that come in large containers in front of the kitchen counter. I have to admit they weren’t displayed as fancy as those in Tenji or Jogoya but who cares as long as they are replenished fast, that’s what I think really matters. Other fruits like orange, apple, dragon fruit and kiwi can be found here too.
Raw Satays
Skewered sausages, which I didn’t try any. There’s skewered mushroom, sweet potato and corns nearby too.
The soft shell crabs prepared at the tempura station were not only for the diners but also for the sushi section. Half of the soft shell crabs being fried here would be sent to the sushi section used to prepare California Rolls. So, no pre-fried soft shell crabs were used at all.
Sashimi and oyster section. This section is the best for me because most of the food tasted great.
Salmon Sashimi, orangery goodness!
The chef is very friendly and likes to talk to the customers. He will also give recommendations if you are unsure of what to eat. Cool guy.
He’s so friendly that he even volunteered to pose for me while holding a huge slice of salmon.
Mussels
Scallops
A huge selection of drinks were available, from soft drinks to coffee, tea and fruit juice.
The iced Nescafe was pretty good!
Brew your very own coffee here.
A fridge containing Fruit Jellies is located next to the drink vending machines.
And lastly, the Sauce Station with some unique looking containers. OK, I didn’t write a lot because I feel the 50+ photos are pretty much self-explanatory of what is served in Yaki-Yaki. Overall, very good Japanese buffet and I actually enjoyed the warm, cooked food more than the barbecue.
For RM46.25 (promotion period only, and 5% government tax and 10% service charge on NORMAL PRICE) this buffet is very worth visiting and I highly recommend it if they can maintain the quality and freshness of the food. And I think many of you want a comparison of Yaki-Yaki and Tenji, so here goes:
- i. Better, fresher food overall.
- ii. Premium food like tempura, coconuts, sashimi, oyster and scallops are replenished very fast.
- iii. More attentive and efficient LOCAL staff (waiters, cook)
- iv. Tatami rooms for private gathering
- v. Longer dining period (3 to 4 hours)
- vi. Made me feel like returning!
- i. Almost non-existent dessert section, only jellies and some normal ice cream served (No Haagen-Dazs here).
- ii. Very dark environment.
- iii. Hot environment because of the barbecue, will sweat.
- iv. Less photography freedom (not allowed to take photos of the restaurant)
50% discount only from 16/03/2009 to 30/04/2009
Buffet Lunch NP RM65++ 11:00am to 2:30pm (3.5 hours)
Buffet Hi-tea NP RM55++ 2:30pm to 5:30pm (3 hours)
Buffet Dinner NP RM75++ 6:00pm to 10:00pm (4 hours)
Buffet Supper NP RM65++ 10:00pm to 2:00am (4 hours)
Yaki-Yaki Japanese Barbeque Buffet Restaurant,
Ground Floor, Federal Bowl,
Jalan Bukit Bintang,
Off Jalan Bukit Bintang,
Bukit Bintang Central,
55100 Kuala Lumpur (next to Plaza Low Yat)
Reservation: +603-2142 8111
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Invited Review | Karaikudi Restaurant @ Market St – Part 2
We had the opportunity to attend a at Karaikudi Restaurant at Market Street last week and the experience of dining at this Indian Restaurant is something different compared to other reviews we have done. Despite having quite a lot of Indian Restaurants or eating outlets in Penang, we have to admit that we have less exposure about Indian Cuisine and there are still a lot of interesting facts about Indian food that we have not found out.
In the second part of the Invited Review, we will showcase the rest of the dishes that we have that time and save the best for last, a home made recipe (although not from Karaikudi) that gives us a lasting, “sizzling” impression. 
The three dishes that we had that time, clockwise from bottom left; Mutton Chukka Varuval, Chettinad Potato Masala and Ladies Finger Pepper Fry. Notice that all the dishes were put on the same type of container, called “kadai“.
Kadai in this case, refers to the cooking pot which the dishes are prepared and normally bigger in size. The smaller ones as shown here are used for serving instead. The loop shaped handles make the kadai easy to carry.
This dish is a favourite among the food bloggers during the review until we actually requested the second portion Ladies Finger Pepper Fry (RM7.00). It is quite chewy and some say it is “quite Q (the Cantonese version)”. The pepper taste for this dish is not as strong as the mutton dish.
The dish in slight yellowish is a simple dish that every other cuisine will have as well. The indian version of “telur goreng” or scrambled egg is Egg Podimass (RM4.00). Huat Koay said this is the first time he had noticed the Indian scrambled eggs dish. Taste wise, you have guessed it, just like scrambled eggs.
Kadai Vegetable (RM9.00) contains assorted vegetable cooked in rich gravy. Some dishes uses Kadai to indicate the dish is prepared using this type of cooking pot.
Chettinad Potato Masala (RM6.00) is a good dish to have with either the naan or dosai. The masala sauce and potato taste good with the potato being soft and easy to chew with the bread.
Squid Fry (RM8.00) is definitely different from the that we have been tasting at the Malay outlets. The Malay version is just squids fried with flour but for the squid fry here is dipped in spicy batter before being fried and the red colour is just part of the spices used.
The squid has some spicy taste which makes it interesting than the conventional ones and we also squeeze some lime juice on top which taste very nice and totally different. Just like any other fried squids, it must be consumed as soon as it is served or it will harden the longer it is exposed to air.
The lamb dish is always Tam Ciak’s favourite but Fei Fei will always keeps a distance because of its pungent smell. Yet with Mutton Chukka Varuval (RM18.00), we feel surprised when we noticed Fei Fei keeps taking pieces of the mutton for himself.
The Mutton Chukka Varuval has the pepper spiciness that can be quite strong which is the reason the lamb smell is not that dominant anymore. The meat is quite tender and easy to chew and comes in the dry curry type which is just excellent.
If you have eaten banana leave meals before, this is probably something you have experienced. Each of us was given a large stainless steel plate to put our dishes. All the dishes mentioned above were served to us one at a time and every when the waiter scoop the dishes onto our plate, they will mention the name of the dish to us, to tell us what we were having at that time.
Sometimes it may be hard to understand or to catch the name of the dish because of their heavy Indian accent, we have to ask them repeat a few times, even to the extend of spelling the dish. Yet, they are more than willing to educate us especially on the Indian terms used to make sure we understand them. Yes, the service and hospitality offered by staffs of Karaikudi Restaurant are quite welcoming.
Nickname “the Indian Pizza” is Chettinad Special Dosai (RM4.00). How special can it be? Well, this is actually a “thosai” that all of us commonly know of (besides the chapati and puri).
Chettinad Special Dosai comes in a very colourful topping that we feel it looks more suitable for culinary contest. With topping ingredients like chopped coriander (yes, they use a lot here), onions, potato, chili flakes etc, it combines the usual slight sour “thosai” taste with these ingredients and taste just wonderful.
Before being served with the final dessert, we were served with Chettinad Filter Coffee (RM2.80) to neutralize our tongue and to wash away all the remaining flavours that still exist in the mouth. Unlike other types of coffee, the fragrance of Chettinad coffee can be smelled in close proximity. Also, there is heavy use of milk in this coffee that it taste more like latte than kopi O.
The “eruption” feeling of the night was the Karaikudi’s signature dessert, Sizzling Brownie (RM10.00). The sizzling brownie is in fact a creation from the wife of the owner of Karaikudi Restaurant. All of us were excited seeing the ice cream brownie being served and all the bloggers were quickly, happily snapping the pictures because the ice cream melts fast.
The sizzling brownie looks like molten lava erupted from volcano with the chocolate sauce on top of the melting ice cream flowing down while the base where the brownie and cashew nuts are at the hot plate look hot and boiling, creating a sizzling effect which spills all over towards the surrounding. Notice the smoke effects going upwards on top of the ice cream…
Once the sizzling effect settles down, it is time to savour this delicious brownie with every spoon ends with “MMmmmmm“, “Aaaahhhhhhh“, giggling and laughing, re-enacting our childhood behaviours seeing those sweet delicacies. The sizzling brownie is just the right dish to leave a lasting impression of dining at Karaikudi Restaurant.
The GPS coordinate as shown (N 05° 24.992? E100° 20.442?) or map at below
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Penang Restaurant – Cai Xiang Seafood
As a newbie to an area, I would usually choose to patronize the restaurant that is recommended by word of mouth or through the blogs. This time around I chose the Cia Xiang Seafood Restaurant in Bukit Tambun for our family weekend makan outing. This restaurant is nearby the Bukit Tambun Interchange of the North [...]
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By Invitation: Karaikudi Restaurant at Market Street, Little India
My family and I eat regularly at , but we’ve never gone to the original outlet at Market Street. I’ve always enjoyed the food there which serves Chettinad cuisine and immediately said yes when the invitation came in from PenangTuaPui. I was excited to see what the original outlet had to offer! The menu for the night mainly focused on South Indian cuisine and we were told that the food is cooked fresh everyday!
First up to whet our appetite was a Chettinad style Vegetable Soup (RM3). It was a light clear soup with cauliflower, carrots and french bean. The soup was a great start to the meal! We were told that the soup had a yellow tinge due to the use of dhall.
Next up was Bitter Gourd Chips (RM6). This was a surprise as it was sliced really thin and crispy to the taste! I’m not a big fan of bitter gourd though cos I don’t like the bitterness and this was plenty bitter!
The Squid Fry (RM8) was dish I really enjoyed. Squids are very easy to overcook. But there was no sign of hard rubbery squids here. Even after it cooled down substantially from all the photography, the squids were still nice and tender.
Meanwhile, the chicken cutlet (RM6 for 2 pieces larger than the photo above) is easily my favourite appetizer of the lot. The cutlets were very flavorful thanks to the generous use of spices with a slight tinge of heat to it. And there were also very soft with a slight crisp edge. I would definitely order this again!
The luciously thick Mango Lassi (RM4 – comes in a bigger glass than the photo)
The Ladies Finger Pepper Fry (RM7) was an instant hit! The ladies fingers were finely chopped and had a surprising chewy texture. The generous but not overboard use of black pepper gives the dish its zing. I’ve never had ladies fingers cooked in such a delicious manner!
The Kadai Vegetable (RM9) was an assorted vegetable dish cooked in a rich slightly spicy gravy. I tasted beancurds, tomatoes and lots of button mushrooms in the dish. We were told that Kadai is the big vessel that is being used to cook the dish, hence the name.
The Mutton Chukka Varuval (RM18) is another one of Karaikudi’s specialities. This turned out to be the spiciest dish of the night. But I loved it! The mutton pieces were scrumptiously tender and very well marinated with spices. I wouldn’t hesitate to order this again as I found it paired very well with naan bread.
Next was the Chettinad Potato Masala (RM6) which was a mild dish. It would go well with the spicy mutton dish too! I liked the fact that the potatoes here were not too mushy so there was still a bite to it.
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Yu Lin Seafood Restaurant @ Kampung Baru, Bukit Mertajam
Yu Lin Restaurant is a new Chinese restaurant I visited during the last Chinese New Year with my family. It currently occupies the same building in which another old and established restaurant used to operate in Kampung Baru – Mei Xiang Way.
Although Yu Lin is new, it has already received good recommendations for the good and cheap Chinese dishes. One of them being my close friend and another my family members themselves who have been there before this.
While browsing through Yu Lin’s menu, we noticed a unique dish called Claypot Duck with Yam @ RM15. Generous portions of duck meat and chunks of yam were the main ingredients, as the name suggested.
If you have a perception that duck meat is tough and tastes gamey, this dish would change your mind. I wasn’t too thrilled with the taste because I am not a yam fan, but my parents loved it a lot.
Surprised by the cheap price of RM9 for Fried Shark’s Fin with Egg, we simply had to order this because all of us loved this since young. It tasted great and for the amount of ingredients like mushroom and shark’s fin used, RM9 is a steal!
Oiliness is one of the shortcomings I noticed in this dish prepared by other restaurants. But Yu Lin certainly did a good job in controlling the amount of oil used, which was very evident from the photo itself.
Next was a personal favorite of my sister, Salad Prawns @ RM21. There are generally two versions of salad prawns, either steamed or fried. The former usually consists of steamed de-shelled prawns and served with honeydew, while the latter is deep fried to a crisp with the shells still intact.
The prawns were fresh from the sea and had a succulent, sweet tasting flesh. Simply an enjoyable dish, nothing to be complained about.
Kam Heong style is one of my favorite methods of cooking seafood, especially if cooked with lala clams. Since clams were not available that day, we had Kam Heong Squids @ RM12 instead.
This dish reminded me of a wonderful curry squid I had once in Penang, where the squids were also deep fried first to a really crispy, crunchy texture. After this, the squids would be transferred to another wok to be fried with Kam Heong sauce. The fragrance and spiciness of this dish is bound to whet your appetite, best if taken with white rice.
We also tried Yu Lin’s Signature Seafood Tofu (beancurd), costing only RM12 for a huge portion like this. Crispy on the outside but soft and warm inside, it was even nicer if dipped in Thai chili sauce.
Because all the food was great, we proceeded to order another two dishes – Stir Fried Chicken with Curry Powder @ RM8 and Fish Meat Yin Yong @ RM7. The curry chicken was a slight disappointment for the saltiness, but at least the chicken meat was tender. I guess this dish was not meant to be eaten on its own but with white rice as well to even out the flavor.
This gotta be one of the nicest Yin Yong Kung Fu Chow (Cantonese style) I ever had. It packed enough ‘Wok Hei’ and the egg broth was simply delicious. But the speciality remains that fresh fish slices and prawns were used instead of pork.
Overall, a very happy and satisfied meal. Very recommended for those looking for good and reasonable priced Chinese restaurants in BM.
Restoran Yu Lin
No. 2836 & 2837,
Jalan Kampung Baru,
Taman Tampoi,
14000 Bukit Mertajam, Penang.
Tel: 04-5386389
Located opposite along Jalan Kampung Baru, a few shops away from Ah Nam’s Claypot Frog Porridge.
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Invited Review | Bravo Italiana (Part 2) – Seductive Desserts
In our first part of food review on , we had appetizers and main dishes which considered delicious and satisfying. With such great foods we had that time, we were looking forward for equally par desserts waiting to be served as well. Well, how did it go then? Drool on the pictures below …
For coffee lovers who prefer with some alcoholic touch, this drink is worth to order. The float like drink is actually Orange Coffee with added Rum. Caffe Romano (RM14.00) looks more like cocktail concoction rather than coffee based drink. In fact, it does resemble A&W’s Rootbeer float when these drinks are served.
There are distinct three layers when Caffe Romano is served, the cream portion at the very top, the Rum portion somewhere in the middle while the orange coffee at the bottom. How do we know that? Well, Tam Ciak took a sip at the middle portion and ends up drinking most of the alchohol portion… Hehehe..
Once all the ingredients being mixed together, Caffe Romano taste much better than when the ingredients are distinct. The presence of alcohol covers most of the taste although we still can sense the coffee in the drinks. A interesting concoction to stimulate your senses and metabolism. Think of Alvin & the Chipmunks having coffee ice blended and scale down 10x minimum.
Instead of saving the best for last, we will present the best first and very much worth mentioning and recommending. Strawberry panna cotta (RM8.90) is the name and this small looking glass can easily sweep your feet away. For the desserts fans, you will definitely love this sweet dessert.
Strawberry panna cotta is made of gelatin and milk, topped up with slices of strawberries. The texture is almost like pudding, soft, bouncy and easy to scoop but does not break easily. It smells nice and fragrance with traces of milk scent.
The expression of tasting the panna cotta can be quite gleaming with the urge to have more after every scoop. Each scoop of the panna cotta seems to pamper our tastebuds with tantalizing sweetness that leaves us feeling “high” for the moment.
If the strawberries are eaten together with the panna cotta, you can experience the flavours burst of sweetness and sourness combined. We just cannot get enough of this dessert, excellent~!
Bravo Italiana’s specialty is its famous Tiramisu (RM12.90). Despite the small size, this piece of Tiramisu is a wonderful dessert which we have commended and recommended during our initial food review some time ago.
The tiramisu served at Bravo Italiana is much of cake based type compared to the one at Bella Italia’s cream based type. Huat Koay and Tam Ciak prefer this version but Fei Fei prefers the one at Bella Italia.
The Tiramisu is served chilled and when each scoop is put inside the mouth, there is a mixture response and feelings of wetness, sweetness and slight bitterness (chocolate powder) due to various ingredients for this Tiramisu which makes us eagerly wanting the next scoop.
A great mouth wash that we just never get bored with
This next dessert in Martini glass is Chocolate Mousses (RM8.90). For chocolate lovers, this is something to look forward to.
The base is made of cream that has been mixed with chocolate which is later poured with hot chocolate fudge before adding shaved chocolates on top. To add to the touch, biscuit (similar to love letter) was slipped in to create an effect of a drink with a straw.
Chocolate mousse does not give much better impression as Strawberry panna cotta due to is purely chocolatey flavour, there is not much burst of flavours yet it has strong chocolate aroma and taste that keeps tingling in your mouth even after a while.
Because one of the main ingredients used is actually cream, one glass of Chocolate Mousse is more than enough unless you are a fan of both chocolates and whipped cream.
Tequila Key Lim Pie (RM8.90) is a favourite dessert in Florida which Bravo Italiana has prepared for us as well during the food review. The first glance looks quite like cheese cake because of its soft texture and cheese cake like colours.
The key lime pie has three parts; top part being the whipped cream, the pie at the middle portion and the crust at the bottom.
The flavours of slight bitter and strong sour can be instantly felt when the pie is eaten. The bitter taste comes from tequila while the lime gives the strong sour taste which can be quite addictive. The sour taste will trigger your senses and tastebuds and yet once the sensation subsides, the key lime pie is actually a nice desserts to have more…
Not all the desserts will be available at the same time as preparation takes time and the owner is shorthanded to prepare more. It is recommended to call upfront if your intention is to have specific desserts here.
Dining at Bravo Italiana has always been a wonderful experience during our several visits there, especially with the food presentation and serving portions. The food presentation may be simple yet it showcase the elegance and artistic side that every dishes that we have seem beautiful and its colours well matched. Indeed, the price is steeper compared to other Italian restaurants but the portion served is also much bigger. This we can obviously say worth the price. Furthermore, the taste of this Italian cuisine is definitely good to at least try because of the generous ingredients used.
For the small eaters who will probably cannot finish all, there is always an option to dine with bigger group and order one less main dish to fully enjoy the food. For example, for a group of four persons, you can order three main dishes to be shared, which can indirectly translate to lower price paid per person. This approach helps to maximize your purchase power and at the same time enable you to enjoy great Italian cuisine at Bravo Italiana.
As a note, we would like to thank the owner, Mr Limmee for organising this food review and also to for the use of photo of the front of the shop. At the same time, we also want to thank Albert Yap from for the great photo shoot out during the food review session. The album can be viewed .
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Penang Hawker Food – Lorbak @Kheng Pin
Another Penang food that most people enjoyed eating is the Penang Lorbak. It is an appetizer, a side dish of fried mixed stuff of fish fritters, fried beancurd, spring rolls, fried octopus, preserved century eggs and the lorbak roll.
The lorbak roll itself consists of chunky bites of marinated five spiced pork wrapped with bean curd [...]
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