Make mine Malaysian: Poached salmon is a culinary cliche, but splatter it with sambal ikan bilis & it's like a salty breath of fresh air for anyone drowning in an ocean of ordinariness. This plate's embarrassment of riches also includes grilled taro, shallot confit & watercress pesto.
Chinese chow: Emperor Tang's Duck Confit, with accoutrements of soy & calamansi reduction, maltose, braised cabbage & roast potatoes. What grade should we give meat that's this tender & therapeutically tasty? Something better than an Asian F, for sure.
It's fusion cooking that's fearless & flamboyant: Urban Spoon scoops up forkfuls of Asian & European ingredients, then jackknifes on unexpected tangents from what might as well be a parallel-universe kitchen.
Turning in, I'm turning round, I'm turning Japanese: Chicken roll with enoki mushrooms, carrots in sweet vinegar & tomato salsa. Wish they would use thigh meat instead of breast; this could be so shamelessly succulent, you wouldn't need a samurai's sword to slice through it.
Desserts fail to display the same East-meets-West razzmatazz, though the chocolate caramel cake with sea salt & peanut butter banana cake are nonetheless as virtuosic as anything else on the menu. But why do both look so familiar? A clue might reside with the boy who baked them.
Morande Pinoero Chardonnay, available by the carafe.
It's fusion cooking that's fearless & flamboyant: Urban Spoon scoops up forkfuls of Asian & European ingredients, then jackknifes on unexpected tangents from what might as well be a parallel-universe kitchen.
Impressively Indian: Lamb Keema Pizza, topped with spicy minced lamb & tomato chutney, covered completely with boiled egg & Italian balsamic dressing. The worlds of Gujarat & Gallipoli collide in one big bang, evolving into a farrago of full-bodied flavors.
Let's call it a Thai: Mussels in a broth of coconut milk, galangal & lime, accompanied by French fries & aioli. A tangy twist to the recipe of "tom kar gai," heavy enough to make customers want to crawl upstairs to Urban Spoon's first-floor lounge for a post-meal nap.
Morande Pionero Merlot.
And here's another place for chilling out: Urban Spoon at Sri Hartamas has launched a first-floor lounge that serves as a beautifully calm, comfortably spacious refuge.
Hungry? Try the hearty Wagyu beef burger with egg & tomato chutney _ a fine, sloppy mess.
Basic cocktails, nicely executed: Mojito & Cosmopolitan.
So we like UrbanLounge, though its choice of music could be better. A Dire Straits CD currently overpowers the playlist, giving the place a dated feel. How about something more contemporary, but soft & jazzy nonetheless?
This is my set lunch.Very nice i would say.The chicken is heavenly fried to tenderly and juicy texture.the sauce is quite special and taste like the wasabi.This must be the fusion food between japanese and western.The salad are really fresh and tasty too.Quite a special and surprising fusion food to me.
This is the Urban Spoon Bistro at Plaza Damas.I went there with my collegue to have our lunch because they are
I love fish since I was young. I still remembered how excited I was when I saw my favorite boney fish was cooked at nights. Despite the hassle, I love my fish
I absolutely love the stuffed jalapenos at Urban Spoon. Stuffed with cream cheese, breaded, and deep fried, the outside is cripsy but not oily; and the jalapano is softened and sweetened by the heat, but still retains its potent heat that slowly creeps up on your throat when you're eating it. The cream cheese gives a rich, creamy flavour that also serves to nullify some of the creeping heat.
The carrot and orange soup tastes nothing like it sounds (thankfully!). The texture of the fibrous carrot combined with the sweetness of the orange makes it an interesting base for some juicy shrimp and cabbages. It is savoury and does not taste like any fruit at all (not even the orange - just the sweetness and acidity is there).
I normally don't order fish from a western menu, but I was told that this cod is a must-try and a best-seller. When I tried it, I was convinced. The cod is nicely seared, topped off with chicken floss and served on a bed of grilled vegetables.
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