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Telephone
03-7733 7119
Opening Hours
Today
16:00 - 01:00
Mon - Sun
16:00 - 01:00
Payment Methods
Visa Master Cash
Number of Seats
75
Other Info
Accepts reservations Details
Alcohol served
Delivery Details
Wi-Fi
Open Till Late
Review (4)
Level4 2016-04-04
132 views
Interlude is a place that serves trendy gastro-bar food. It also proudly proclaims itself as the first international tapas bar in Malaysia.Out of curiosity, we asked why this name. According to Rabin, the Director/Chef, he has a long and short version of the reasons behind it. I am someone who loves stories so I asked for the long version. He said, long time ago, after graduation in Melbourne, he harboured dreams to work for a famous chef in a French restaurant, called Interlude but they did not have vacancy at that time so he looked for another job elsewhere. He told himself that "One day he would work for Interlude." After he has signed contract with another place, Interlude Melbourne contacted him but he has accepted the other job offer. Fast forward 2 years, whereby he came back to open a restaurant, naturally the name "Interlude" came back to him as it bore significance for him, with a certain nostalgia. So in this relaxing place, 7 of us friends actually spent a total of 4 hours to wine and dine. Lemon Chicken Salad (RM 16) This is mixed fresh raw lettuce tossed in lemon vinaigrette with a few slices of chicken breast. All the lettuce are the type that are imported instead of the local ones and come in purplish and greens. On top, there is a light sauce on top, which is just nice compared to the mayonaise or Thousand Island. Nachos (RM 28) Though the name itself looks so simple, it's the bestseller here, and great to go with beer. I urge you that this is something you MUST ORDER, if you are into Mexican food like me. I even sacrificed my ulcer to eat this! It contains tortilla chips with pork or chicken, guacamole, sour cream and cheese. Nantua of Spaghetti with Seasonal Seafood (RM 30) Initially, when we ate this, Wendy Lee and I thought that this is curry based sauce with spaghetti. Today, I learnt a lot of new terminologies from talking to Chef Rabin and am glad I spent some time to drain him with questions together with the rest.Nantua is actually made from bisque and napoli sauce. Bisque based sauce is cooked using lobster or prawn shells and the second option is chosen by Interlude to keep the price reasonable. We rarely see nantua in restaurant menus because it takes 6 hours of preparation. Bisque is made before it is mixed with Napoli sauce and added with a cream. Napoli is called marinara sauce in American language. The seafood-2 pieces of mussels, calamari and prawns are then grilled separately. For me, Nantua is a welcome change from the ubiquitious spaghetti bolognaise and carbonara.Crispy Pork Belly (RM 24) If you can ever make me, who used to give away every piece of Siew Yoke (Chinese style roasted pork) or the minced pork on my plate, to ever eat this pork and after that, proclaim it as delicious, then you are great! For that, bravo to Interlude for their success! The Crispy Pork Belly is marinated with five spices then the flesh is baked for the first time to cook it. After it is cooled down the next day, it is then put back into oven to make the skin crispy. When there is something with high medium of fat, we need something with high level of acidity and vinegar to help the person appreciate the fat. That is when the pickled cabbage comes into place. The kilkenny glaze is drizzled slightly on top to add sweetness to the overall taste. The result? Spectacular, and believe me or not, am I converting to someone who eats pork belly? Haha!17 Hours Slow Cooked Pork Belly (RM 26) This is the highlight of the day! Interlude actually cooked this for 19 hours, for real! From afar, I was almost conned by the squarish cube shapes, making me think, is it cheese cake for dessert? When my teeth sinked into these cubes, it connected to all my senses, from the smell to the delightful sin that I have just committed by slowly savouring it. Since I was told that the fat has been removed, I persuaded myself that it is alright to eat this. For women who are not into pork belly, it is advisable to share this with another friend.Interlude's Crispy Pork Fried Rice (RM 18) Don't let the name of this dish fool you into thinking it's just something you can eat at the hawker's stall or kopitiam! It looks simple but it is very fragrant, the aroma coming from the deep fried siew yoke (roasted pork), the same texture like the Crispy Pork Belly. Another thing I don't eat much is fried rice but when I do eat it, that means it is tasty!Ultimate Interlude Pork Burger (RM 26) served with chips I kept haunting the chef, asking "what's the difference between Ultimate Interlude Pork Burger and Pulled Pork Burger?" Ultimate Interlude Pork Burger - patty is made from minced pork. I really love the burger here as it does not have the oily taste of burgers. Pulled Pork Burger (RM 26) is braised pork shoulder which is then flaked. I like the fact that it was not flaked till dry like how others do it. Some moisture is still retained here. It is heated on pan with Guiness Babi Sauce. Currently, there is a promotion for Pulled Pork Burger Set with Guinness Float for RM 46 nett. Each of this cost RM 26 separately.Both burgers are served with chips sprinkled with paprika and also oregano. ....DESSERTSAccording to Chef Director Rabin, he once received a sentimental birthday present of a book of handwritten recipes for desserts from his dearest friend but could not use much of it as Interlude is more of bar whereby people don't usually come here for desserts except for families or women who like to turn to the last page of the menu and see how dessert can fit into their menu plan. Cheese Cake (RM 22) According to Chef Rabin, there are two types of cheese cakes, one is set by gelatine whereas the other is baked and he only sells baked cheese cakes for now. The one we tried had cream cheese, grated dark chocolate, biscuit and berry puree. Caramel Triple (RM 22) This has Mediterranean flavours such as dates and pomegranate molasses (reduction), custard, ice-cream and biscuits......Beverages For those who don't drink, they have wondrous mocktails such as what we ordered below to refresh ourselves at any time of the day. Virgin Alyaa (RM 18) This is made of strawberry puree, banana puree, cranberry juice and soda water, all mixed together to become something sweet and sourish for sweet girls (peeps!) I recommended this to my cartoon blogger friend, Sin Yee.Passionfruit Punch (RM 18) Shirley Temple (Grenadine Syrup) (RM 18) Frankly speaking, these drinks are ordered by my friends so I could not comment much except that judging from the first drink, it must have been tasty too. Cocktails Esmerald Island (RM 26) This is a mix of vodka, midori melon, malibu and pineapple juice. The cocktails here are as amazing as the names! It doesn't taste like cough mixture like some others I have tried elsewhere. It is also not too sweet. It would have been better if served inside a triangular cocktail glass.Pink Senorita (RM 26) This contains tequila, triple sec, lime juice and cranberry juice served inside a triangular cocktail glass. The taste is also not bad, with a sourish taste to it.Margarita (RM 24) This frozen mixture of tequila and triple sec is quite refreshing, except that it would have been better with more sourish taste.Guinness Float (RM 26) For those who like a tinge of alcohol yet cannot take hard liquor, now this is a perfect alternative. The cream with chocolate sauce play a role to balance out the bitterness of alcohol.Rabin is a man with big dreams. He shared with us that in future, there would be "Four Seasons Scale Fashion" shows on every Wednesday, 10pm-1am ongoing the entire year. The objective is to give an opportunity to local fashion designers to showcase their upcoming designs and market them. I just can't wait for this programme to launch as I am a big fan of fashion and modeling.NOTE: For more pictures and details and personal stories, please refer to: http://catherineseeyenleng.blogspot.my/2016/04/interlude.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2015-12-16
49 views
Interlude bar is a happening nightlife in TTDI . If you are here for chilling session there is “Happy Hour” available as well as special finger food to try .By naming itself as ‘The 1st Tapas Bar in Malaysia’ clearly presenting you the famous Spanish snacks with ingenious taste of international .The bar is designed by modern style and come with live jazz on the night . Rabin is the owner of the bar that had an experienced chef in Australia for many years . All his cooking and managing skills were learnt in a culinary school in Australia . Being a ‘Tapas bar’ owner in managing the bar and devising tapas and cocktails menu from scratch is inspiring and innovative . Rabin is a humble person and very passionate in F&B industries that make Interlude serves original & flavorsome food and cocktails in creative way . Interlude’s serves great food and cocktails and environment here with affordable value . their serve pasta, soup, Tapas and Cocktails . Besides various Tapas to try , there are a few dishes worth mentioning too which is ’17Hr Slow Cooked Pork Belly .Ultimate Interlude Pork Burger – RM26 - Served with chips- Add on bacon (RM4), Fried Egg (RM4), Cheese (RM4)Interlude’s 250gm Beef Burger – RM32- 250gm beef patty served with onion ringsNantua of Spaghetti with Seasonal Seafood – RM30Pork Nachos – RM28- Tortilla chips with pork / chicken guacamole, sour cream and cheeseQuattro Pork Pizza – RM28- Lap Cheong sausage, pork bacon, crispy pork belly and chorizoChicken Sandwich –RM26- Toasted focaccia bread with crumbed chicken fillet, cheese, lettuce, mayonnaise, served with fries .- Add on bacon (RM4), Fried Egg (RM4), Cheese (RM4)Bacon Sandwich – RM28- Toasted focaccia bread with pork bacon, cheese and Guinness barbeque sauce.- Add on bacon (RM4), Fried Egg (RM4), Cheese (RM4)17 Hours Pork Belly- The Making of 17 Hours Pork Belly (Youtube Video): https://youtu.be/0fK6kCtyvbUCaramel Trifle – RM22Chicken Parmagiana – RM30- Shallow fried chicken breast with marinara sauce and cheese served with chips and salad.Rainbow ShotBlack WidowVodka,Kahlua and Guinness StoutCafe Latte HazelnutMelon MargaritaTequila,Midori Melon,Sweet and sour and honeydewThe prices were reasonable in accordance to it's taste and quality - which was really quite rare. Their selection of drinks too were unique in its own way. Furthermore, there is a free flow of alcoholic drinks on Wednesday for the ladies (Ladies' Night), which is so unfair for us guys. On every Friday, there will also be a live band performance from 9pm-11pm. All and all, they have the whole package, from food to drinks, service to ambiance. A really nice place to be after a hard day's work .InterludeAddress: 50, Lorong Rahim Kalai 14, Taman Tun Dr Ismail, 60000 Kuala Lumpur Contact no: 03-77337119Business Hours: Tue-Sun 4.00pm – 2.00am, Monday Closedhttp://eddyrushfatboy.blogspot.my/2015/12/interlude-ttdi.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2015-03-19
23 views
Interlude TTDI, located along the same row as Sid’s and the infamous Duke and Duchess, is a popular watering hole of the folks in that area, especially on weekends.But what many don’t know, is probably the fact that while Interlude is a bar that serves pretty decent cocktails, it serves a praiseworthy slew of tapas as well. And after sampling the food last Sunday, we were gobsmacked. We have to say, that it’s is pretty unusual for a bar, or any bar for that matter, to have such a strong menu to complement it, but we think this is a huge plus point for Interlude.Both cocktails were perfectly balanced and not too sweet at all. We were surprised by how subtle they were. The Martini was blissfully light with a great aftertaste of chocolate, laced with that characteristic orangey flavour of cointreau. The Green Winter could have been a health drink, save for the alcohol. It was that good. Explosive cucumber aromas will hit your palate before intoxicating your senses with green chlorophyllic notes. We told them they should rename the cocktail, Green Summer or Green House, because ‘winter’ just sounded too dismal for such a great and refreshing cocktail!Apparently, Interlude has changed the menu 5 times since opening in 2013 – most of what’s on the menu is selected to showcase the use of local ingredients and the chefs try to only use imported products where necessary.The menu at Interlude is the brainchild of a Malaysian chef who recently returned to KL after working for many years in Melbourne. Talking to him we found him to be a charismatic, fellow foodie who was both passionate about food, as well as the business. He soon recommended some dishes for us to try, and we settled into dinner.Spiced carrot ‘pappardelle’ with oregano & mint.. such vivid colors on a plate!Carrots that are sliced to form the characteristic shape of the pappardelle pasta were just too good for words. Crunchy, yet smooth and slippery, this was the perfect textural balance to the sweet puree. The mint leaves and spice, elevated its flavour further. Not a bad vegan dish at all. If all vegetable dishes tasted this good, I’d probably have no qualms giving up meat whatsoever.Roasted vegetable tart – This incredibly tasty dish of roasted seasonal vegetables cooked in homemade tomato sauce and baked in cheese was rich and cheesy. Real comfort food.Cured Duck Spaghetti – this cappelini was overcooked. Would have preferred it done al dente. And what the earlier soup had too much of, this one was lacking in salt!This was the best dish on the menu.. Chunky, seventeen-hour slow-cooked pork belly served with an amazingly delectable Chervil, Parsley chicken stock sauce. The unctuousness of the pork belly.. the rendered fat and the super crispy crackling, sealed off with succulent pork meat was just gobsmackingly good. A must order at Interlude.Frutti de Mare – a platter of seafood simmered in homemade tomato sauce. Not the best seafood we have tasted, as the fish was overcooked.Piping hot Quesadillas! Super addictive.. these Mexican-style stuffed pancakes, toasted like sandwiches, made with two tortillas sandwiched together meat, capsicum and a cheese-based filling, made for a fabulous snack. Can just imagine how good this would go with beer.Oreo cheesecake – too thick & stodgy for our liking. Super sweet of course.Chocolate Lava cake.. loved the old school crusty looking cake with a thick, gooey heart of chocolate lava.. it really did it’s ‘thing’ flowing out. And the homemade peanut butter ice-cream while super stodgy, probably meant, it had tons of actual peanut butter in it.Interlude is the place to visit in TTDI for great cocktails and delectable tapas to boot! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)