3
0
0
Telephone
03-8023 2395
012-209 6573
Good For
Private Party
Other Info
Accepts reservations
Alcohol served
Pork-free
Signature Dishes
Fried Calamaves Mussels in Spicy Sauce
Review (8)
Level1 2015-04-30
231 views
It's our first time for dine in and celebrate hubby birthday here and also our first time having Spanish foods. the restaurant is warm and cosy. we got slice of cake on the house when told the pretty waitress that we are celebrating birthday.and she informed that the restaurant will move to usj 10 on may'15. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Crepe filled with orange cream cheese and hazelnut cream (Filloas Dulces Naranja). After finishing our main meals and tapas, we ordered the crepe as dessert. The crepe was folded in a triangle shape and flooded with hazelnut cream sauce. The sauce was not strong flavour and it was sweet. The crepe however was filled with surprise – orange cream cheese fillings. It made the crepe tangy and sour. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
I usually will try at least one pasta of a restaurant that I visit. I was looking at the menu and found this Chef's Special - Saffron Linguini RM28.90++. Saffron is said to be the most expensive spice in the world. I was attracted by the name and so I ordered this. Not exaggerating, this can be considered as one of the best pasta that I have ever tasted, I will mark it at least 4.5/5 in terms of taste, freshness of the seafood. This pasta comes with a large prawn, 2 fresh mussels, squids , fish fillet and served in a creamy sauce, but not really like the ordinary carbonara sauce that we usually eat. Besides that, I also feel surprised to see they put spring onion on top of pasta instead of other herbs like basil. All food are subject to 10% service tax and 6% government tax. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)