6
3
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Level4
Decked in an opulent yet definitively chic and contemporary ambiance, Mezze welcomes you to a plethora of bon vivant experience that ensure a you a memorable yet palatable dining with your guest.In conjunction with the inaugural visit of Michelin Star Chef Fuchs recently, he is taking over the kitchen with Mezze Bistro’s resident head chef, Chef Yves Pierre Renou, to cook up a storm of exquisite culinary cuisine with a modern twist, that is distinctively true to their home in Alsace, France, tog
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Decked in an opulent yet definitively chic and contemporary ambiance, Mezze welcomes you to a plethora of bon vivant experience that ensure a you a memorable yet palatable dining with your guest.
In conjunction with the inaugural visit of Michelin Star Chef Fuchs recently, he is taking over the kitchen with Mezze Bistro’s resident head chef, Chef Yves Pierre Renou, to cook up a storm of exquisite culinary cuisine with a modern twist, that is distinctively true to their home in Alsace, France, together with wine pairing under the amiable resident sommelier, Sebastien Le Francois.
STARTERS
Reinvented Goat’s Cheese Salad with Crispy Vegetables
~ The usual robust flavour of beetroot is delicately toned down by the smooth whipped Goat’s Cheese, served with laces of purple cabbage for the extra crunch.
Cream of White Coco Bean Soup with Sweet Garlic
~ A rather gung ho attempt, we would say. This cuppa presents you an extraordinary frothed cream soup, incorporating white cocoa beans paimpol, that after one sip would definitely conjures up the aromatic memory of a cup of Joe.
Seared Foie Gras with Roasted Nuts
~ An iconic quintessential flair to the French haute cuisine, this foie gras is impeccably seared, giving arise to a buttery, moist and suave finishing. Heavenly!
Highly recommended to go along with organic Gewurztraminer. Also pairs well with seafood and meat selections.
MAINS
Charbroiled Turbot with Imperial Risotto, Herbed Salad & Chicken Jus
~ A salubrious fillet of turbot that is delightfully charboiled and served with texturized imperial risotto which is bathed in flavourful chicken jus and herbs.
To be paired with To be paired with Pinto Blanc.
Pan-fried Black Cod, served with Bouillabaise, Fennel and Saffron Sauce on a Toast
~ Juicy black cod is mildly pan-fried till lightly brown, and then basked in the golden saporous bouillon, served alongside with crunchy fennel and toastie smothered with luscious saffron sauce.
Quail Stuffed with Crayfish, served with Potato Puree and Crayfish Coulis
~ Deemed as the star-stealer of the day, this is truly a noteworthy masterpiece of Chef Alexy who uses crayfish from Rhine River as its theme. The meat from the molusc that is stuffed into the quail, is extremely delicious and full of oceanic sweetness.
Paired with Alsace Pinot Noir
Veal rib rack
~ Splendidly dished up after some 10 hours of painstakingly slow-cooking at 50 degree Celsius. It is bursting with flavours and the tender texture is infused with a modest sapid hint. Well marinated!
DESSERTS
Chocolate Macaroon with Passionfruit Sorbet
~ Another indulgent palate-pleaser that cleverly brings out the best of both worlds; sweet and sour, just like the part and parcel of our life too. The tartness of the passionfruit sorbet gets tamed by the sweet and slightly crisp, freshly made macaroon.
Passionfruit Panna Cotta
~ The passion fruit puree makes a lovely marriage to the creamy and milky panna cotta. It is rich and velvet, yet not over doing it and is furhter spiced up with a disc of tangy grilled pineapple.
Dessert are best paired with sweet wine of Eau de Vie (Water of Life) or an Alsace schnaps, Eau de Vivre.
Definitely a night of sumptuous gourmet indulgence!
For more details, feel free to drop by :
http://lwinlee.blogspot.com/2014/08/lwin-lee-one-star-michelin-chef-alexy.html
cheers!
 
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3 likes
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29 views
6 likes
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21 views
4 likes
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30 views
2 likes
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32 views
4 likes
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5 likes
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15 views
4 likes
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3 likes
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21 views
5 likes
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14 views
5 likes
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39 views
9 likes
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32 views
5 likes
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
701
0
2013-05-12 118 views
这个青口蒸到刚刚好。还以为肉质那么嫩蒸的时间就会不长,然后味道应该也不会够得去哪里。结果却让人又惊又喜。香料的味道竟然出奇的入味。我觉得应该是事先腌制了一下子。
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这个青口蒸到刚刚好。还以为肉质那么嫩蒸的时间就会不长,然后味道应该也不会够得去哪里。结果却让人又惊又喜。香料的味道竟然出奇的入味。我觉得应该是事先腌制了一下子。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
701
0
2013-05-12 59 views
这个The Lamb Cutlets完完全全就是非常软。重点是软而不烂。吃下去还有很浓郁的香料味道。还带有一点香气十足的油脂在里头。所以吃下去比不会干,还有很香的肉质在里面,肉也不会粘牙。
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这个The Lamb Cutlets完完全全就是非常软。重点是软而不烂。吃下去还有很浓郁的香料味道。还带有一点香气十足的油脂在里头。所以吃下去比不会干,还有很香的肉质在里面,肉也不会粘牙。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
701
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2013-05-12 43 views
与其说是Chilli Shrimp Spaghetti,我倒是觉得比较像aglio olio的感觉。不过味道比起普通吃到的更加有味道更香。里面的味道都有来自虾子本身的鲜甜味散发出来的。吃起来满口都是虾子的鲜味。
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与其说是Chilli Shrimp Spaghetti,我倒是觉得比较像aglio olio的感觉。不过味道比起普通吃到的更加有味道更香。里面的味道都有来自虾子本身的鲜甜味散发出来的。吃起来满口都是虾子的鲜味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
701
0
2013-05-12 48 views
与其说是Chilli Shrimp Spaghetti,我倒是觉得比较像aglio olio的感觉。不过味道比起普通吃到的更加有味道更香。里面的味道都有来自虾子本身的鲜甜味散发出来的。吃起来满口都是虾子的鲜味。
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与其说是Chilli Shrimp Spaghetti,我倒是觉得比较像aglio olio的感觉。不过味道比起普通吃到的更加有味道更香。里面的味道都有来自虾子本身的鲜甜味散发出来的。吃起来满口都是虾子的鲜味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2012-12-03 78 views
Warm service and a welcoming ambience make this a worthwhile addition to Medan Damansara, though the food quality seems erratic. Roast pork. Succulent stuff, though the crackling was more chewy than crispy. Barbecued spatchcock chicken (marinated spring chicken butterflied grilled on a bare flame, with provencal potatoes and aubergine salsa). Tender & tasty. Lamb pilaf pie (lamb cooked with spices layered with basmati rice under a flaky crust and with a side of raita). A letdown, as the rice wa
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23 views
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Warm service and a welcoming ambience make this a worthwhile addition to Medan Damansara, though the food quality seems erratic.
26 views
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Roast pork. Succulent stuff, though the crackling was more chewy than crispy.
28 views
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Barbecued spatchcock chicken (marinated spring chicken butterflied grilled on a bare flame, with provencal potatoes and aubergine salsa). Tender & tasty.
14 views
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Lamb pilaf pie (lamb cooked with spices layered with basmati rice under a flaky crust and with a side of raita). A letdown, as the rice was utterly bland.
25 views
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Warm Valrhona chocolate brownie with Haagen-Dazs vanilla ice cream. Excellent. Every bite of the melt-in-the-mouth brownie offered a rich explosion of chocolate.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2009-12-18
Level4
2012-12-01 33 views
Warm service and a welcoming ambience make this a worthwhile addition to Medan Damansara, though the food quality seems erratic. Mezze Salad (mixed baby leaves, fennel, feta, pomegranate molasses). We're not big fans of salads, but it felt right to order something healthy for a change. Duck liver pate laced with Pedro Ximenez, with mixed herb salad & fennel marmalade. An addictively soft and flavourful spread. Saffron broth of prawns, mussels and fish with chilli. Fell short of expectations. Th
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Warm service and a welcoming ambience make this a worthwhile addition to Medan Damansara, though the food quality seems erratic.
26 views
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Mezze Salad (mixed baby leaves, fennel, feta, pomegranate molasses). We're not big fans of salads, but it felt right to order something healthy for a change.
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Duck liver pate laced with Pedro Ximenez, with mixed herb salad & fennel marmalade. An addictively soft and flavourful spread.
27 views
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Saffron broth of prawns, mussels and fish with chilli. Fell short of expectations. There wasn't all that much seafood or saffron in this thin broth.
18 views
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Sticky date toffee pudding. Surprisingly light & not stodgy at all.
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Pertaringa Undercover Shiraz.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2009-12-18
Level4
2012-10-22 44 views
Mezze recently opened a lovely first-floor lounge where jazz performers take the stage on Fridays and Saturdays to help soothe our souls. Customers can order food from Mezze's main bistro below. A highlight of the porky menu is the Jamon Iberico De Bellota, the most highly prized cured ham from the semi-wild black pigs that guzzle acorns in southern Spain. Fabulously fatty, with a rich, intense flavor. Pork rilette with grilled country bread & pickles. Finely shredded meat in a reasonably rustic
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Mezze recently opened a lovely first-floor lounge where jazz performers take the stage on Fridays and Saturdays to help soothe our souls.
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Customers can order food from Mezze's main bistro below. A highlight of the porky menu is the Jamon Iberico De Bellota, the most highly prized cured ham from the semi-wild black pigs that guzzle acorns in southern Spain. Fabulously fatty, with a rich, intense flavor.
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Pork rilette with grilled country bread & pickles. Finely shredded meat in a reasonably rustic recipe, though it had a slightly stinky aftertaste.
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Pork stew with chorizo. A hearty, heartwarming portion that could feed two or three; seemed like something that a mom might lovingly cook to feed her family.
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Char-grilled pork ribs marinated in sherry. Tender and tasty enough to recommend.
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Beef-eaters can seek succor in the Mezze Burger, featuring 250 grams of freshly ground beef with 80 grams of pulled pork, slathered with BBQ whiskey sauce, mayo & red cabbage slaw on a panini bun with fat chips. A lusciously flavorsome whopper.
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French-style beef tripe stew, aromatically slow-cooked in cider & white wine. Tripe might be an acquired taste, but here, this gelatinous delicacy is transformed into creamy comfort food.
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Madiran "Torus" Brumont Sud-Ouest.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2011-03-04
Level4
2012-08-09 30 views
Goat cheese salad (RM18). This dish was on the chef’s special that day. It came with a splash of goat cheese, slightly melted on a piece of bread, some salad in the middle with some sprinkle of bacon. The smell of goat cheese was aromatic. The cheese texture was soft. The salad was fresh and crunchy. The bacon slices were crispy too, and added a little saltiness to the dish.
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Goat cheese salad (RM18). This dish was on the chef’s special that day. It came with a splash of goat cheese, slightly melted on a piece of bread, some salad in the middle with some sprinkle of bacon. The smell of goat cheese was aromatic. The cheese texture was soft. The salad was fresh and crunchy. The bacon slices were crispy too, and added a little saltiness to the dish.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2012-08-09 21 views
Portobello mushroom (RM16). Mezze’s version was just a simple dish, no stuffing, plain Portobello mushroom and garlic paste on top. The portobello mushroom was big, thick and juicy. The mushrooms were topped withsinfully garlic paste, cheese and sprinkled with pine nuts. The garlic paste with cheese was creamy and fragrant. The combination was tasty as a whole.
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Portobello mushroom (RM16). Mezze’s version was just a simple dish, no stuffing, plain Portobello mushroom and garlic paste on top. The portobello mushroom was big, thick and juicy. The mushrooms were topped withsinfully garlic paste, cheese and sprinkled with pine nuts. The garlic paste with cheese was creamy and fragrant. The combination was tasty as a whole.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2012-08-04 15 views
Lamb Pilaf Pie (RM33).When we break open the crust, it was basmati rice and the lamb with herbs were embedded between the rice. The crust was good and the lamb was good. I feel like this dish that I am eating Arab-style rice.The dining ambiance was dark and full of smoke from cigarettes. It made our dining less pleasurable. When we finished, our clothes are soaked with the cigarette smell. I would not patronize this restaurant again despite the good food that they offer.
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Lamb Pilaf Pie (RM33).

When we break open the crust, it was basmati rice and the lamb with herbs were embedded between the rice. The crust was good and the lamb was good. I feel like this dish that I am eating Arab-style rice.
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The dining ambiance was dark and full of smoke from cigarettes. It made our dining less pleasurable. When we finished, our clothes are soaked with the cigarette smell. I would not patronize this restaurant again despite the good food that they offer.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2012-08-04 12 views
The restaurant served my dessert together with the main dish. I was not happy as dessert was suppose to come last after we have finish our main. So, being a nice customer, we didn't want to make a fuss out of it, we ate the dessert first.Brownie with a scoop of Hagen Daaz ice cream (RM19.50). Luckily the brownie tasted delicious, it was not moist enough but it was good enough to satisfy my cravings for chocolate cake. I really wish that I could finish the night with this dessert.
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The restaurant served my dessert together with the main dish. I was not happy as dessert was suppose to come last after we have finish our main. So, being a nice customer, we didn't want to make a fuss out of it, we ate the dessert first.
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Brownie with a scoop of Hagen Daaz ice cream (RM19.50). Luckily the brownie tasted delicious, it was not moist enough but it was good enough to satisfy my cravings for chocolate cake. I really wish that I could finish the night with this dessert.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level2
14
1
2012-01-17 67 views
It was our maiden visit to Mezze and once we entered, our first impression was that the restaurant reeked of smoke, probably coming from the cigarettes and cigars at the bar area which was just next to the dining area. We asked for a table upstairs instead but were informed that the section upstairs was closed on that night. We had no choice but to switch to a table further in, in the hopes of alleviating the smokey smell.I have heard from a few friends that we had to try the Spaghetti Carbonara
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It was our maiden visit to Mezze and once we entered, our first impression was that the restaurant reeked of smoke, probably coming from the cigarettes and cigars at the bar area which was just next to the dining area. We asked for a table upstairs instead but were informed that the section upstairs was closed on that night. We had no choice but to switch to a table further in, in the hopes of alleviating the smokey smell.
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I have heard from a few friends that we had to try the Spaghetti Carbonara if we ever dined in Mezze. What makes it different was the raw egg yolk that it was served with, in a shell. The presentation itself scored some points, even before we started eating. We mixed the whole egg yolk onto the pasta before digging in. Perhaps we shouldn’t have put in the whole yolk because some of us found the pasta to be overly creamy afterwards, almost soggy. I didn’t mind that it was creamy but thought that it lacked flavour.
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My choice was the Funghi au Truffle pizza, topped with sauteed mushroom, tomato, mozzarella, oregano, rocket and a drizzle of truffle oil. From the looks of it, I’m guessing they have a wood-fired oven, which gave the pizza the occasional charred edges and crispy crust that I love. The crust was sufficiently thin and light, and had the right amount of cheese on top. The addition of mushrooms and a light drizzle of truffle oil gave a subtle earthy taste.
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Majority of our dining group preferred the Salmon Pizza though, which looked quite similar except that it’s topped with slices of smoked salmon. Again, I loved their thin, light and crispy crust layered with cheese. I also thought the addition of rocket leaves not only made the pizza appear more attractive, it balanced out the savoury and cheesy flavour perfectly.
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The best dish that we had that night had to go to the Chargrilled Spatchcock Chicken or spring chicken. Our first impression was that the chicken was small – but it was so good! It was skilfully marinated and meticulously grilled to a shiny golden finish that was bursting with flavour in every bite. The skin was crispy and thin with no apparent layer of fats, while the meat remained juicy and tenderly delicious.
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Although the food at Mezze was rather good, we were pretty turned off at the end of the dinner when the smoky environment became almost unbearable. There was no proper separation between the bar and bistro area, and since the whole place was enclosed and air-conditioned, it meant that the smoke was circulated internally. At one point, a few of us even had watery eyes such that we decided to leave earlier than expected. I really hope something would be done to improve the air ventilation here or at least give diners the option to dine upstairs. I’m sure diners would appreciate this gesture to protect them from second hand smoke.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2011-11-26
Spending Per Head
RM40
Celebration
Birthday
Recommended Dishes
  • Chargrilled Spatchcock chicken
  • Salmon Pizza