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!
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http://lwinlee.blogspot.com/2014/08/lwin-lee-one-star-michelin-chef-alexy.html
cheers!
 

It feels so warm and comfy to be back again at Epicuro!

After settling down comfortably, I instantly know what I wanna have, the latest addition to the shelves, Chunky Nutella!

One would definitely bowled over by its decadent hint of Nutella with fluffily soft chocolate cake to complement it. Good that it is not too saccharine but done just the right way that allows you to enjoy the chocolate richness temperately. A nutty hazelnut is seen to top it off glamorously.
As for the Chocolate Banana, remains another exemplary confectionary over here. I usually don’t quite fancy the fruit when paired with cakes, however, this is good, really! The banana slices is not too soft but still maintain its yellowish colour decently, sandwiched humbly in between the chocolate cake layers, which is then spiced up with some thin layer of chocolate ganache on its exterior.

Café Mocha
Ah, what a nice peacock design to further spruce up our placid noon!
Affagato
Coming up next is somewhat rather awe-inspiring to a coffee lover like me. The espresso shot that comes with a homemade caramel ice cream, has totally blown me off with its intense full bodied tang and robust flavor. You get that amplified woody sip as you roll around in our mouth. There is also some caramel-like aroma in the aftertaste that is further heightened up with its velvet creamy Caramel ice cream, that is freshly homemade. They really makes such a good marriage.To sum it up, it’s just a pure bliss! You gotta try it out for yourself.

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Nestled at one of the bustling F&B spot at Damansara Uptown, lies this modestly set up cafe, Epicuro, which is attention catching with its bold contrast of yellow and black theme, yet against its unassuming dégagé vibes.

First up to warm up the dinner mood is my obligatory Caffe Latte whenever visiting any coffee house. The coffee holds a consistent aroma which is rather full-bodied and pleasantly engaging.

Or if you have had enough supply of caffeine boost for the day, then this glass of thirst-quenching ; Iced Passionfruit Lemon (MYR 4.90) would be good too. Simply citrusy and refreshing.

Balsamic Glazed Pork Ribs 
This plate comes with a succulent and tender grilled pork ribs with a balsamic glaze served with fries and coleslaw.
The meat is delectably juicy amidst the mild sweetness of honey glaze and perfectly marinated thoroughly, albeit there is some hit-and-miss part where the larger ribs meat is rather too chewy and hard for the cutleries. Nonetheless, we still enjoy the fare very much for the tantalizing taste it showcases

Next up is the Conchiglie in Spinach Cream
Shell-shaped pasta dished up in a spinach cream sauce with bacon bits and toasted sunflower seeds.
Pasta is done al dente, generously spread with handsome amount of voluptuous bacons and sprinkled with lovesome dosage of grated cheese, accompanied by the special sauce which is made from pureed spinach, garlic and onion. 

Yum yum.........a perfect way to complete the night!

To the udon fans out there, this is the place for you to hunt for, if you are yearning for some real good and original taste Japanese udon, all the way under the belt of Chef Yukihiro Arakawa. Currently, this Chief Cook is managing a humble outlet at Uptwon Damansara, that goes by the name of Arata, decked out in its own unique simplicity yet comfy atmosphere.
It too adopt the open-kitchen concept, where you get to see the busy chefs at work, behind the scene, oh….also behind the boldly orangey cloth banned which is bearing its proud name, Arata, in kanji, of course The word actually signifies 'Fresh' or 'New', which is then reflected in its agreeably wide choices of authentically dished up menu. No wonder the restaurant design is kept to the minimalistic concept, so to reflect the true feel of Japanese restaurant environment.
Its udon is homemade and then freshly cut to serve the discerning gourmands. Here at Arata, they vow to serve the best and the freshest cut of Udon.

Karaage Kake Udon 
A bowl of freshly made udon served in a hot broth, accompanied by some minced ginger and some thinly chopped green onions, alongside crispily fried chicken karaage on top of a gentle bed of lettuce.

Meat Sauce Udon
Love the soup as it comes with generous helpings of my favourite kelps. The soup too is decently sapid, not so thick in miso taste (as I prefer my soup not to be too salty or thick in body) and I feel that it is the same stock base use in hot udon earlier. The stock is really saporous, and amazes you with its distinct, pleasant umami flavor.

An ideal sides to any Japanese meal, silky smooth Chawanmushi with scallop, flavoured by premium grade Konbu As plain as it might seem on the surface, but deep down in the custard shall you reveal the treasure The scallops and surimi have actually enhanced the velvet steamed egg awesomely with irresistible oceanic sweetness. Yum yum!

I would definitely be back for their udon soon. Trust me, they do serve one of the best originally made udon in town. Head over here one day to try it out yourself (=

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The wave of boutique café has not only swept over the metropolitan of KL, but has also invaded into the radars of urbanites residing in the Pearl of Orient. China House (which I tend to accidentally enunciate as White House-US, lol), is one of the several brands that has sprung up lately, occupying a three-linked compound, at the heritage-rich locale of Beach Street.Since we are dropping early supper time, we didn’t get to wander around very much actually as some od the sections are closed. Anyhow, am still glad to have a quick run through of the available spaces with the first blueish room being something right up my alley chromatically.

Tiramisu
One of the best sellers over here, with the base sponge being soaked with alcohol; but do not put high expectation on the booze flavor part Apart from that, the cake is good and moist, creamy at the same time with the engaging chocolate bites. Indeed something different from the usual Italian dessert which is much denser in milky cream, cocoa powder and coffee liqueur.
Red Wine Pear Cake 
As you might have guessed it, I pick this pastry out of the compelling ingredient namesake.
You get to enjoy a spongy, sweet and wettish texture, however, similarly wine aroma is not that apparent as well.
Cranberry Lemon Juice 
Chilling and throat-soothing, according to the tiramisu’s prince whose throat apparently has been quite uneasy that night, but luckily, gets mellowed over the lemony zest phew! Obviously another foodie in disguise……………. (=
Caffe Latte 
Not forgetting to complement the night of dessert indulgence with a smooth cup of Caffe Latte; freshly brewed from the gorgeous La Cimbali and daintily crafted with rosette art.
A night of laughter shared over a table of great companions of camaraderie!
C’est la vie………..

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