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Telephone
03-4065 0039
Opening Hours
Today
12:00 - 00:00
Mon - Sun
12:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
One of 2013's most notable newbies, Porcélene is a fun, funky hangout billed as Malaysia's first acid jazz restaurant & bar, determined to deliver a distinctive dining experience that lives up to its tagline of 'coup de foudre,' the struck-by-lightning sense of love at first sight.Porcélene's mushroom soup (RM15) is a good one, a light, lovely cream of five types of fungi, drizzled with truffle oil & almonds.Asian Diver (RM28), another tapas-style treat of sauteed scallops with rock salt & asparagus.Pasta has a place of pride at Porcelene: Highlights include angel hair, aglio olio style (RM25), well-prepared with prawns & salmon roe.Plus, there's a passion for pizzas with Asian flourishes: mildly spicy Thai-inspired Ga Prao Gai (RM25) with Pattaya-style minced chicken & fried sweet basil.The menu strives for playfully creative touches, epitomized by The French Bird (RM38 before taxes), 60 fabulous grams of pan-seared duck liver on hash browns with caramelized onions.The wine list is thoughtful, supplying something for everyone.
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Porcelene Jazz, the latest night spot around Damansara Perdana opened its doors for the media launch last night. The grand launch will be happening soon. Located in Empire Damansara Perdana, it was my first time there, soaking in the very new building atmosphere and ambiance.The NYC short ribs were served buffet style, meaning I could take as many servings as I wanted, a good thing. Comprising of succulent and tender beef ribs, glazed with BBQ sauce, I have to say this dish had to be one of my favourite that night. The meat literally fell off the bones, requiring nearly no effort to chew due to its tenderness.Not a very big fan of clams or seafood, the Paella De El Submarino Amarillo did look very appetizing. I had a bit, and that was about it I guess. The other dish shown above, the Cajun Cutlets was more suitable for my palette. The chargrilled lamb cutlets were placed beautifully for our pickings, topped with homemade Cajun spices.
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