EQ – the iconic Equatorial Hotel is back in Kuala Lumpur!

I can’t believe 7 years can just zip past so fast.

That’s the time taken for the new EQ to reappear on the Kuala Lumpur skyline. Many of us know the Equatorial Hotel which opened back in the 1970’s and had remained very popular until it closed in 2012 for a massive redevelopment. The hotel is now back and rebranded as EQ, as part of the spectacular soaring 52-storey Equatorial Plaza occupying the same prime location along Jalan Sultan Ismail.  Its sleek sparkling facade is impressive – an ingenious play of cascading stainless steel strips set against dark glass wall panels… from afar, it looks like a pattern of shiny falling rain.

Like the proverbial phoenix rising from the ashes, the rebirth of the 440-room EQ is poised to resume its sterling standard of service and hospitality. It’s back and it’s now bigger, bolder and trendier! Despite it being Kuala Lumpur’s latest vibrant sanctuary, the spanking new premise keeps a dash of the original hotel’s DNA right at the entrance. Three bronze sculptures made by Malaysian artist Nizam Abdullah grace the pathway and the bronze was cast using metal salvaged from the original Hotel Equatorial Kuala Lumpur building.

Besides preserving a bit of history, EQ has also been awarded the Green Building Index accreditation. The hotel recycles its water, conserves energy with natural sunlight in all rooms including meeting rooms and has a highly efficient magnetic chiller.

Welcome to EQ!

Walking towards our room, we noted the doors were recessed behind the corridor, streamlining the decor aesthetics as well as giving it an extra dose of security – a nice thoughtful touch indeed. There’s lots of sunlight pouring in from the huge glass windows in our Deluxe Room equipped with advanced entertainment system (great choice of in-room movies!), complimentary wifi and a very comfortable king-size bed. Little intimate touches like providing a conventional alarm clock at the bedside console adds on the charm. Even the room safe is very canggih – flat horizontal drawer-like device unlike the conventional type.

The spacious bathroom comes with his & hers vanities and rain shower. The rooms are fitted out in stylish contemporary design in cool tropical earth tones, livened up with floral patterns on the carpet. As our room was on the 44th floor, there’s a splendid commanding view from our window!

As Club Room guests, we got to experience EQ’s Equator Club. And what a dizzying experience that was! Perched high on the 50th floor, the Equator Club provides a high level of privilege and exclusivity like express check-in/check-out at the dedicated concierge, buffet breakfast, all-day beverages & snacks, afternoon tea, evening cocktails with canapes… all these enjoyed with a panoramic view of the city! Heck, I can lounge all day here and be completely happy with the lovely ambience and top-notch personalized service!

View from the Equator Club

The entire 29th Floor is called Sanctum Wellness. As befitting any 5-star hotel, recreational facilities like a well-equipped fitness centre and swimming pool are standard installations. EQ’s 25m infinity pool with a large adjoining vitality pool, is partially shaded with pretty frangipani trees and an inspiring view of the KL Tower.

Within the elegant confines of the hotel, the Sanctum Spa on the 29th floor is a calm and soothing sanctuary. I spent a wonderful hour here, pampered by skilled fingers in a relaxing yet invigorating massage.

Choose your oils

With a hotel this size, there are several function rooms and spaces to hold events but special mention must be made for their unique 2-tier Diamond Ballroom, inspired by famous opera halls.  Furthermore there’s landscaped outdoor function lawn – just the place to hold a wedding ceremony!

Let’s talk about dining in EQ.

Guests are spoiled for choice when it comes to food, whether it’s Japanese fine dining at Kampachi (read about our Kampachi dining experience here) or local favourites at the all-day dining restaurant Nipah and pastries at the contemporary street café Étoile.

Just like in the old Equatorial Hotel, Nipah showcases pan-Asian cuisine and culinary culture in all its glorious variety in this bright and cheerful restaurant. We enjoyed the breakfast buffet here – there’s a good variety of food at the food stations and the bustling open kitchen.

Nipah dishes up some awesome fares all day!

Besides buffet, must-order a la carte items here are their popular signature Curry Noodles, Mee Mamak, Nasi Goreng and Beef Satay.

The stunning Bottega Lounge at the lobby floor exudes charm and conviviality. It’s stocked with fine wines from around the globe and premium beers, including the world-famous Paulaner beer. We enjoyed a delicious lunch in this cosy and chic lounge. Do try the incredibly fragrant freshly made mushroom soup – it’s insanely good – I had to restrain myself from a 2nd bowl! There’s fresh succulent oysters and the breads are really good.

On the 51st Floor, there’s Sabayon and Blue Bar where fine continental dining and bespoke cocktails are enjoyed with some breath-taking views from the rooftop.

So, yes, EQ is back and what a dazzling return it is.

 

EQ
Equatorial Plaza
alan Sultan Ismail
50250 Kuala Lumpur
Tel: +603 – 2789 7777
info@kul.equatorial.com

Website

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POISON APPLE, Bandar Sunway

The small round red Hobbit door at the small round entrance of Poison Apple is misleading. Once you step through the dwarf entrance into Poison Apple, the interior is pretty big. A wishing well adorned with bright red apples and swirling “mists” greets me, very Insta-worthy and a favourite spot for photos. The mystical wishing well also doubles up as a beer dispenser!

Located inside EGG (Eight Gourmet Gala) in Sunway, Poison Apple (from Snow White of course) is inspired from fantasy and fairy tales. There’s a bar, checkered tables and more seating inside the cavernous space but what really catches my attention are the hologram “paintings” on the wall high above the bar. Just like in the Harry Potter movies, the characters in the pictures can move!

The main dining space inside Poison Apple is surrounded with shelves holding wines and liquors from various corners of the world. An extensive selection of beer and cider is also available. The food menu puts together an interesting melange of local and western dishes, most of them given creative twists. To help diners with their choices, the Top 10 dishes is a useful guide. From the list, half of the dishes packed some fiery heat, mostly due to the male Szechuan chilli peppers added.

Here’s what we tried and tasted…

Chilli Phoenix (RM58) – kampong chicken with dried chillies smoked with fragrant applewood. Skin was crispy and the meat smokily tender and juicy.

Seafood Tomyum Mee Hoon (RM33) – spicy seafood in boiling broth over mee hoon – definitely appetising!

Spicy Unicorn Leg (RM58) – lambshank in Szechuan pepper sauce. Very tender meat robustly infused with chillies and spices!

Griffin Wings (RM22) – mala spicy fried chicken wings. A bit heavy-handed with the malat peppercorns here but the wings were really crispy and tasty.

The Red Queen Spaghetti (RM33) – mala pasta with Szechuan pepper with minced beef/chicken. A bit overwhelming with the chillies – strictly for chilli lovers!

Lobster Omelette (RM168) – silky whipped eggs poured into poached fresh lobster in a sizzling hot pot. A crowd favourite – and I loved the sweet steamed eggs infused with umami lobster chunks.

“Ang Mo” Spring Rolls (RM16) – spring rolls oozing with thick creamy cheese – only for cheese lovers!

Excalibur, Sword in the Stone (RM32) – big cheesy garlic bread, very filling!

The Beast Burger (RM33) – signature burger with thick juicy beef patty and fried cheese patty and a whole lot of French fries.

Old Driver’s Fried Rice (RM28) – secret Hakka Fried Rice with shrimps and anchovies served in a tall beer glass – quirky!

Do check out Poison Apple’s specialty cocktails, created with whimsical elements and presented with panache! The cocktails are all priced at RM32 and the serving crew does a good job putting in the theatrics …

Poison Apple Signature – vodka with green apple syrup & soda

Snow White’s Potion – vodka with white creme de cacao and coconut cream

Witch’s Voodoo Cauldron – fruity red wine, mixed berries, whipped cream and cocoa powder

The 7 Dwarfs – a shot of 7, mixing beer with a variety of syrups – Connors with Khalua, Carlsberg with Peach, Carlsberg with Blue Curacao, Carlsberg with Grenadine, Carlsberg with Peppermint, Carlsberg with Apple & Grenadine, Carlsberg beer

Poison Apple is certainly appealing with its refreshing theme – great for chilling out in an extraordinary space.

 

POISON APPLE
Suite G-01 The Pinnacle Annexe
Persiaran Lagoon
Bandar Sunway
47500 Petaling Jaya
Tel: 012-433-9686
Opens daily from 3.00pm-1.00am

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Sunday Japanese Buffet Lunch – KAMPACHI @ EQKL

When I first moved to Kuala Lumpur back in the early 1980’s, there weren’t that many Japanese restaurants in the city. But one name stood out whenever good Japanese food was sought: KAMPACHI. Back then, this well-established was housed at the Equatorial Hotel Kuala Lumpur and it’s always a special treat for me whenever I got to dine there. I remember their Weekend Buffet was immensely popular and one had to book many weeks in advance for a table. This flagship restaurant ceased operation when the Equatorial Hotel Kuala Lumpur closed for re-development in March 2012. Of course, by that time, standalone Kampachi restaurants have opened in Pavilion Kuala Lumpur and Plaza 33 Petaling Jaya.

So, here’s the good news: Kampachi has reopened its flagship outlet in the newly remade Equatorial KL. It’s back – bright and spacious, spotting a comfortable modern decor. There’s plenty of natural light flowing in from the glass walls, bringing out the natural colours of the light wood paneling and Japanese art hangings. I like how the interior design is cleverly structured to portray a casual and cheery dining experience during the day and transforms into a classy and intimate ambience at dinnertime.

And here’s even better news: the legendary Kampachi Sunday Buffet Lunch at EQKL is now available! The contemporary layout of the restaurant is such that the food counters and stations are well spread out to avoid over-crowding at any one spot.

My favourite is the Sashimi & Sushi counter, of course. I piled my plate with glistening cuts of premium maguro, amberjack, salmon, snapper, octopus, squids and shrimps. On top of that, there are at least 12 varieties of sushi and hand rolls and other mouth-watering starters. Cheerful chefs are in attendance to make fresh maki and hand rolls for diners.


 

At the next chamber, there rows of baine maries with tantalizing freshly-fried tempura, all kinds of grilled seafood, crabmeat chawanmushi, oden, sukiyaki and yosenabe. There’s also a divine roast beef on the board, so tender and gorgeous with sweet jus.

Last but not least, there’s the desserts counter with lots of fresh fruits and Japanese sweets. My favourites are the cooked-on-the-spot mochi and creamy matcha ice cream!

Kampachi maintains its policy of serving contemporary Japanese dining that is authentic, prepared using the highest quality ingredients and characterized by bold flavors and simple but exquisite presentation.

The Sunday buffet is available every Sunday from 12.00pm – 2.30pm, at RM168 nett per adult, and RM78 nett for children (6-12 years old). Reservations can be made via TableApp or by calling +603-2789 7722.

Here’s a special treat for sushi lovers…

 

KAMPACHI
Ground Floor, Equatorial Plaza
Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: +603-2789-7723
*Pork-free
Open daily 12.00pm-3.00pm; 6.00pm-10.30pm

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Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya

This month, October, is a nice time to dine in Zuan Yuan at One World Hotel, Petaling Jaya. With two food promotions going on at the same time, diners will be spoiled for choices!

Let’s see… first up: if you are a fan of chicken, don’t miss out on the special dishes using organic village chicken prepared by their Executive Chinese Chef Tommy Choong Chan Hoo. Using his personal and family recipes, Chef Tommy’s repertoire of 5 special poultry dishes are bound to please. Using only premium quality organic village chickens, diners can choose from the following selections:

1. Steamed with Cordyceps Flowers in Bamboo Basket
2. Poached with Garden Greens & Dried Scallop Sauce
3. Smoked
4. Roasted with Black Truffle Paste
5. Braised with Chinese Herbs

The Braised Organic Village Chicken is served as a whole bird, priced at RM120 nett per bird and a 24-hour notice is required. For any of the other 4 dishes, it’s priced at RM60 nett per half bird and available for lunch and dinner.

Organic Village Chicken with Chinese Herbs

Many of us love the Cantonese food in Hong Kong. Personally, Hong Kong is a food destination (first and foremost), be it their street food or more upscale refined dining in well-known and even Michelin-starred restaurants. Well, if you miss the real thing in Hong Kong, Chef Tommy Choong and team have come up with several HK-style dishes to warm your tummies. We had a taste of some of those delicious dishes recently…

Baked Crabmeat & Assorted Mushrooms with Cheese

Curry Fish Balls & Fish Maw in Claypot HK-style


Crispy Roast Duck with Yam Paste

Pan-fried Scallops with Prawn Paste

Our favourite is the Curry Fish Balls & Fish Maw – the fragrant spicy curry is delicious on its own and even better when eaten with some plain rice of rice noodles! The house-made fish balls are sweet and springy and the tender spongey fish maw fully absorbing the delightful curry. Coming a close second are the Pan-fried Scallops with Prawn Paste – can never go wrong with fresh huge succulent Hokkaido scallops paired with firm springy prawn paste!

These two food promotions are on until 31 October 2019, so make a beeline to Zuan Yuan soon!

For reservations, please call +603-7681-1159/57 or email zuanyuan@oneworldhotel.com.my

 

ZUAN YUAN
One World Hotel
First Avenue
Bandar Utama City Centre
47800 Petaling Jaya
Tel: +603-7681-1111

*Pork-free

The post Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya appeared first on PureGlutton.

Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya

This month, October, is a nice time to dine in Zuan Yuan at One World Hotel, Petaling Jaya. With two food promotions going on at the same time, diners will be spoiled for choices!

Let’s see… first up: if you are a fan of chicken, don’t miss out on the special dishes using organic village chicken prepared by their Executive Chinese Chef Tommy Choong Chan Hoo. Using his personal and family recipes, Chef Tommy’s repertoire of 5 special poultry dishes are bound to please. Using only premium quality organic village chickens, diners can choose from the following selections:

1. Steamed with Cordyceps Flowers in Bamboo Basket
2. Poached with Garden Greens & Dried Scallop Sauce
3. Smoked
4. Roasted with Black Truffle Paste
5. Braised with Chinese Herbs

The Braised Organic Village Chicken is served as a whole bird, priced at RM120 nett per bird and a 24-hour notice is required. For any of the other 4 dishes, it’s priced at RM60 nett per half bird and available for lunch and dinner.

Organic Village Chicken with Chinese Herbs

Many of us love the Cantonese food in Hong Kong. Personally, Hong Kong is a food destination (first and foremost), be it their street food or more upscale refined dining in well-known and even Michelin-starred restaurants. Well, if you miss the real thing in Hong Kong, Chef Tommy Choong and team have come up with several HK-style dishes to warm your tummies. We had a taste of some of those delicious dishes recently…

Baked Crabmeat & Assorted Mushrooms with Cheese

Curry Fish Balls & Fish Maw in Claypot HK-style


Crispy Roast Duck with Yam Paste

Pan-fried Scallops with Prawn Paste

Our favourite is the Curry Fish Balls & Fish Maw – the fragrant spicy curry is delicious on its own and even better when eaten with some plain rice of rice noodles! The house-made fish balls are sweet and springy and the tender spongey fish maw fully absorbing the delightful curry. Coming a close second are the Pan-fried Scallops with Prawn Paste – can never go wrong with fresh huge succulent Hokkaido scallops paired with firm springy prawn paste!

These two food promotions are on until 31 October 2019, so make a beeline to Zuan Yuan soon!

For reservations, please call +603-7681-1159/57 or email zuanyuan@oneworldhotel.com.my

 

ZUAN YUAN
One World Hotel
First Avenue
Bandar Utama City Centre
47800 Petaling Jaya
Tel: +603-7681-1111

*Pork-free

The post Best of Hong Kong & Organic Village Chicken Promotion at ZUAN YUAN, One World Hotel, Petaling Jaya appeared first on PureGlutton.

LE SENSE: Dim Sum on another level

Where should I start about the best Dim Sum experience I’ve just had?
No, it wasn’t in any high-class Michelin-starred restaurant nor any 5-star hotel in the big city.

It was in this modest restaurant in a row of nondescript shophouses like most shophouses around here are and this was in a quiet enclave in Damansara Kim. If you are not looking out for it, you may just drive past the plain simple signage.

Let me tell you about Le Sense. You see, even the name sounds a bit out-of-place in the neighbourhood. When you step inside, you’ll see that it’s a really cosy space… the warm fuzzy lighting and gossamer drapes giving it that bit of private and mysterious vibe. Diners are chatting quietly among themselves amidst the soft clinking of wine glasses and they all seem to know the folks who run the place. There is a definite sense of camaraderie in the air, the owner is always seen sitting among his guests and perhaps it is this touch of amity that heightens the whole dining experience in Le Sense.

Happy conversations aside, despite its French-slanted name, Le Sense serves modern Chinese food. It’s not modern in the fusionistic sense, though. It is contemporary Chinese dining focusing on quality ingredients and fresh natural flavours. It’s about clever and skillful interpretations of classic favourites using better quality and sustainable ingredients. Tradition is not discarded; it’s just modernized and updated.

Le Sense offers champagne (or other sparkling wine) pairing with their dim sum for lunch and dinner. This is the modern aspect. However, if you are old-school (like me), there’s a good choice of teas available as well. I totally enjoyed my Monggolian Chrysanthemum and German Roses Tea here.

Every single dim sum dish at Le Sense is handmade only upon order. You will never find frozen dim sum in their kitchen. And definitely there is no mass production. The truth is, Le Sense doesn’t cater to the masses. As the owner puts it, it’s all about sharing with diners whose discerning tastes transcend the norm.

The stove is only fired when the guests have settled in and ready for the meal to start.

Take the sublime Xiao Loong Bau, for example. The delicate folds of the bigger-than-average dumplings are quickly formed before going directly into the steamer for just the right amount of time. Once it’s served, gently suck out and savour the glorious truffle-scented broth – this is the best part of a XLB experience – before eating up the whole dumpling.

Har Kow and Siu Mai are two essential items in any dim sum meal. Le Sense’s version isn’t any different from any traditional recipe as basically these are pork and shrimp dumplings. But it is the type of pork and shrimps that makes the difference and therein lies the differentiation. The Siu Mai is made from 3 different types of premium pork where taste, texture and bite are best manifested. The jewel on the crown is a piece of 36-month aged jamon for that delectable smoky bite. Similarly, the Har Kow is a delicate bouncy mesh of different premium prawns (think sashimi-grade). It’s a Har Kow that will leave you wanting more.

The delectable Siu Mai

Har Kow & Scallop Dumpling Duo

Beyond the Har Kow, there’s the Scallop Dumpling. Honestly, this was so pretty, I had to stop myself from gazing at it too long, lest it turned cold. The sweet smooth Hokkaido scallop was exquisitely and almost achingly sweet.

Isn’t this pretty?

Fishmaw Dumpling – another topnotch creation of minced fresh shrimps mixed with fish and cuttlefish wrapped in a gelatinous shroud of fishmaw and lightly braised in an umami dashi broth. Every precious drop of the broth should be slowly relished.

The Yam Puff has a delightfully light and powdery yam layer encasing a filling of rich Iberico pork, slightly sweetened with mirin. The precise execution of this cannot be faulted as there is no trace of oil in the deep-fried puff.

If there is something to nit-pick about this dim sum meal, it must be the petite size of the Radish Cake. Yes, I wish those two pieces were a bit bigger because I simply did not have enough of this amazing radish cake. I’m told that for every serving of this, it’s quite likely that a few may have to be ditched because they didn’t turn out exactly how they should be. The secret to its superb texture is a careful combination of Japanese daikon and local radish. Every cube of this cake is meticulously pan-fried on both sides for that perfect crispy skin while the inside remains velvety soft. And the flavor? Outstanding. Hence, the nit-pick.

Outstanding Radish Cake

A sweet ending to this dim sum meal is a platter of sweets: Thousand Layer Pastry, Sesame Ball with pandan and salted eggyolk filling and a piece of lotus paste with eggyolk Mooncake. The crumbly layered pastry oozing with fragrant milky custard came straight out of the oven to the table.

Sweet ending

Oh did I mention that the above is an Omakase meal? The beauty of an omakase meal is the anticipation. Without a fixed menu, it’s up to the chef to serve whatever is best available for the day and it’s always exciting because the surprises just keep coming!

Price for an 8-course Omakase Dim Sum meal starts at RM150 per person and if you want to include their Miyazaki Wagyu A5, add on another RM100.

Oh let me tell you about that amazing Miyazaki – it’s a brilliant piece of work. The beef is first roasted carefully on low heat and then pan-seared on high heat (450oC) for just about 2 seconds (I think) before it’s served, nestled in its own sweet beef jus and dashi.

Miyazaki Wagyu A5

The aftermath of this meal? I’m blown over. Thanks to the kind generous owner of Le Sense, I’m now totally spoilt for dim sum – this benchmark is not easy to surpass, not now, here in the Klang Valley. And I have to learn to eat this dim sum (or any dish in Le Sense) very slowly, to maximize the experience, that’s why.

So this is the risk: get blown over and you may not want to have other dim sum willingly, after this. If you are OK with that, go check out Le Sense.

 

LE SENSE
No.8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: +603-7731-8311/+6018-268-2333

More information on their Facebook Page here.

The post LE SENSE: Dim Sum on another level appeared first on PureGlutton.

LE SENSE: Dim Sum on another level

Where should I start about the best Dim Sum experience I’ve just had?
No, it wasn’t in any high-class Michelin-starred restaurant nor any 5-star hotel in the big city.

It was in this modest restaurant in a row of nondescript shophouses like most shophouses around here are and this was in a quiet enclave in Damansara Kim. If you are not looking out for it, you may just drive past the plain simple signage.

Let me tell you about Le Sense. You see, even the name sounds a bit out-of-place in the neighbourhood. When you step inside, you’ll see that it’s a really cosy space… the warm fuzzy lighting and gossamer drapes giving it that bit of private and mysterious vibe. Diners are chatting quietly among themselves amidst the soft clinking of wine glasses and they all seem to know the folks who run the place. There is a definite sense of camaraderie in the air, the owner is always seen sitting among his guests and perhaps it is this touch of amity that heightens the whole dining experience in Le Sense.

Happy conversations aside, despite its French-slanted name, Le Sense serves modern Chinese food. It’s not modern in the fusionistic sense, though. It is contemporary Chinese dining focusing on quality ingredients and fresh natural flavours. It’s about clever and skillful interpretations of classic favourites using better quality and sustainable ingredients. Tradition is not discarded; it’s just modernized and updated.

Le Sense offers champagne (or other sparkling wine) pairing with their dim sum for lunch and dinner. This is the modern aspect. However, if you are old-school (like me), there’s a good choice of teas available as well. I totally enjoyed my Monggolian Chrysanthemum and German Roses Tea here.

Every single dim sum dish at Le Sense is handmade only upon order. You will never find frozen dim sum in their kitchen. And definitely there is no mass production. The truth is, Le Sense doesn’t cater to the masses. As the owner puts it, it’s all about sharing with diners whose discerning tastes transcend the norm.

The stove is only fired when the guests have settled in and ready for the meal to start.

Take the sublime Xiao Loong Bau, for example. The delicate folds of the bigger-than-average dumplings are quickly formed before going directly into the steamer for just the right amount of time. Once it’s served, gently suck out and savour the glorious truffle-scented broth – this is the best part of a XLB experience – before eating up the whole dumpling.

Har Kow and Siu Mai are two essential items in any dim sum meal. Le Sense’s version isn’t any different from any traditional recipe as basically these are pork and shrimp dumplings. But it is the type of pork and shrimps that makes the difference and therein lies the differentiation. The Siu Mai is made from 3 different types of premium pork where taste, texture and bite are best manifested. The jewel on the crown is a piece of 36-month aged jamon for that delectable smoky bite. Similarly, the Har Kow is a delicate bouncy mesh of different premium prawns (think sashimi-grade). It’s a Har Kow that will leave you wanting more.

The delectable Siu Mai

Har Kow & Scallop Dumpling Duo

Beyond the Har Kow, there’s the Scallop Dumpling. Honestly, this was so pretty, I had to stop myself from gazing at it too long, lest it turned cold. The sweet smooth Hokkaido scallop was exquisitely and almost achingly sweet.

Isn’t this pretty?

Fishmaw Dumpling – another topnotch creation of minced fresh shrimps mixed with fish and cuttlefish wrapped in a gelatinous shroud of fishmaw and lightly braised in an umami dashi broth. Every precious drop of the broth should be slowly relished.

The Yam Puff has a delightfully light and powdery yam layer encasing a filling of rich Iberico pork, slightly sweetened with mirin. The precise execution of this cannot be faulted as there is no trace of oil in the deep-fried puff.

If there is something to nit-pick about this dim sum meal, it must be the petite size of the Radish Cake. Yes, I wish those two pieces were a bit bigger because I simply did not have enough of this amazing radish cake. I’m told that for every serving of this, it’s quite likely that a few may have to be ditched because they didn’t turn out exactly how they should be. The secret to its superb texture is a careful combination of Japanese daikon and local radish. Every cube of this cake is meticulously pan-fried on both sides for that perfect crispy skin while the inside remains velvety soft. And the flavor? Outstanding. Hence, the nit-pick.

Outstanding Radish Cake

A sweet ending to this dim sum meal is a platter of sweets: Thousand Layer Pastry, Sesame Ball with pandan and salted eggyolk filling and a piece of lotus paste with eggyolk Mooncake. The crumbly layered pastry oozing with fragrant milky custard came straight out of the oven to the table.

Sweet ending

Oh did I mention that the above is an Omakase meal? The beauty of an omakase meal is the anticipation. Without a fixed menu, it’s up to the chef to serve whatever is best available for the day and it’s always exciting because the surprises just keep coming!

Price for an 8-course Omakase Dim Sum meal starts at RM150 per person and if you want to include their Miyazaki Wagyu A5, add on another RM100.

Oh let me tell you about that amazing Miyazaki – it’s a brilliant piece of work. The beef is first roasted carefully on low heat and then pan-seared on high heat (450oC) for just about 2 seconds (I think) before it’s served, nestled in its own sweet beef jus and dashi.

Miyazaki Wagyu A5

The aftermath of this meal? I’m blown over. Thanks to the kind generous owner of Le Sense, I’m now totally spoilt for dim sum – this benchmark is not easy to surpass, not now, here in the Klang Valley. And I have to learn to eat this dim sum (or any dish in Le Sense) very slowly, to maximize the experience, that’s why.

So this is the risk: get blown over and you may not want to have other dim sum willingly, after this. If you are OK with that, go check out Le Sense.

 

LE SENSE
No.8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: +603-7731-8311/+6018-268-2333

More information on their Facebook Page here.

The post LE SENSE: Dim Sum on another level appeared first on PureGlutton.