This place is known for its steaks with a Malaysian touch.Rumour has it that this owner set up a certain grill for the Filipino lady owner that lies nearby to it somewhere in KL.How they are connected is fodder for juicy gossip.
For a change we decided to order something else.
The last time we were this adventurous here,we ended up with a mountain of unfinished Bombe Alaska. that ants would delight having a ski off in.
Never ever attempt this dish unless you wanna get shivers just looking at the word for the rest of your life.
It is as though a piece of Mount Himalaya masturbated with a bar of white and brown chocolate and then exploded on your plate.It takes 4 persons to finish this desert and if you order this for your candle light dinner your ahmoi won't forgive you cos she think you wanna make her fat!Don't know if it is still on the menu.Didn't care to check.
We became more clever this time around.
We attempted not one but two lobster combos.Both different variations.I mean how wrong can you go with an extravagant dish like this eh?When it arrived our table fell silent.Far from looking extravagant it looked like even lobsters have their midget clan.Try to remember the following keywords Surf & Turf and also Thermidor.They are absolutely NOT good at these dishes.
In the first place it had the palor of uncooked lobster.It looked so forlorn with no sauce except for the unappetizing topping that was so off colour no amount of photoshopping could save it from being destined for the dustbin.Frankly this lobster combo was not value for money compared to their steaks.
What we got was half of a tiny disected slipper lobster that's had its meat taken apart,then chopped up then put back in shell and topped off with a mushy foamy frothy cheese topping that looks like something an octopus sperm from the Kraken vomitted after chewing light yellow seaweed.
Let's sum it up in a nutshell.
They aren't good at chicken dishes (it's just ok only) and their salads are just as bad.As for their baked potatoes Chicago at Gurney is heads above anytime.
Just stick to their steaks though I must warn you it takes some getting used to at first if you are accustomed to American grills.
For a change we decided to order something else.
The last time we were this adventurous here,we ended up with a mountain of unfinished Bombe Alaska. that ants would delight having a ski off in.
Never ever attempt this dish unless you wanna get shivers just looking at the word for the rest of your life.
It is as though a piece of Mount Himalaya masturbated with a bar of white and brown chocolate and then exploded on your plate.It takes 4 persons to finish this desert and if you order this for your candle light dinner your ahmoi won't forgive you cos she think you wanna make her fat!Don't know if it is still on the menu.Didn't care to check.
We became more clever this time around.
We attempted not one but two lobster combos.Both different variations.I mean how wrong can you go with an extravagant dish like this eh?When it arrived our table fell silent.Far from looking extravagant it looked like even lobsters have their midget clan.Try to remember the following keywords Surf & Turf and also Thermidor.They are absolutely NOT good at these dishes.
In the first place it had the palor of uncooked lobster.It looked so forlorn with no sauce except for the unappetizing topping that was so off colour no amount of photoshopping could save it from being destined for the dustbin.Frankly this lobster combo was not value for money compared to their steaks.
What we got was half of a tiny disected slipper lobster that's had its meat taken apart,then chopped up then put back in shell and topped off with a mushy foamy frothy cheese topping that looks like something an octopus sperm from the Kraken vomitted after chewing light yellow seaweed.
Let's sum it up in a nutshell.
They aren't good at chicken dishes (it's just ok only) and their salads are just as bad.As for their baked potatoes Chicago at Gurney is heads above anytime.
Just stick to their steaks though I must warn you it takes some getting used to at first if you are accustomed to American grills.
