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Telephone
03-2148 9977
Opening Hours
Today
09:30 - 02:00
Mon - Sun
09:30 - 02:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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Nestled just behind Tom, Dick and Harry’s Pavilion, La Boca is a lively Latin American restaurant with plenty of characters. This is evident by the bright multi-coloured decor and notes of Latino theme-art. I like how their facebook page advertised “handsome Latin American waiters” because that’s certainly not far from the truth. Perfect for a girl’s night out. *wink* Or in our case, a combined birthday dinner/booze up.Few of my friends have been waxing lyrical over this place so I was pretty psyched to sample what they have to offer. So here goes.Croquetas de PescadoLiterally translated as Fish Croquettes, these sure hit all the right spots. Perfectly crunchy with fluffy interior consisting of flaky fish and potatoes, made better with the piquant tomato based dip.Salmon Ceviche with Cassava ChipsI simply cannot resist a good ceviche, and this was exceptional. The chunky salmon, cured in lime juice, married with pico de gallo and corn: you can taste every simple component here and the flavours definitely woke up all my taste buds. The Cassava chips are house-made and irresistible. The allure of crunchy food has been widely documented.Beef EmpanadasYet another dish with plenty of crunch: the Empanadas might resemble our local curry puffs but they were filled with delicious creamy beef which went really well with the chunky tomato dip.Pizza RellenaThis dish brought plenty of “oohs” and “aahs” round the table. Doesn’t the puffy dough just look so inviting?Badly cut pizza, I only have myself to blame. HehThis is a classic Argentine “stuffed” pizza with turkey ham, melted mozzarella, tomato & kalamata olives. Interestingly the tomato paste (pizza sauce) is served on the side, without it the pizza itself did taste a little bland. I’d love to see more cheese too.Striploin with colourful salad.La Boca has a Churrasco Latin barbecue station which serves steaks, roast chicken and lamb. We ordered an Angus striploin, cooked medium rare to share. The meat was slow roasted over a flamed rotisserie, which keeps the meat tender and flavourful. No sauce was needed for this. I liked how it was served with a huge salad lightly dressed.CaipirinhaCaipirinha is the national cocktail of Brazil, made with a sugar cane hard liquor called Cachaça, sugar and lime. This reminds me of a good Mojito. Very pleasant to drink and cooling too.Churros with Chocolate Cream and Dulce De LecheChurros are my ultimate weakness in desserts, especially if it comes with Dulce De Leche (rare in Malaysia). A little disappointed with the texture though as it was a little too chewy for us. But forgivable with such good dips!Not pictured were Nachos (addictive with lots of toppings), 2 La Boca burgers (apparently really good) and La Boca’s signature Fajita (didn’t get to try that as I was really full already) but the total bill was just over RM300 for 6. Pretty reasonable I think. Highly recommended to anyone who likes to experience South American cuisine as it's probably one of the most authentic ones in Klang Valley.
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Recently came here for dinner while waiting for the new years eve countdown to begin. I was quite lucky to went there early as nearly the whole place was booked and the manager had to turn down quite a number of patrons after me and my partner was seated. We only realized that after noticing the reserved tags on the table. I tried their signature burger which is quite unique as it has overripe mangoes and lots of bell pepper with it.
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La Boca Latino Bar, another Pavilion newbiePeruvian cod (RM33 before taxes), wrapped in plantain leaves, served with tomatillo sauce, saffron rice and sweet plantains. Not a Thai banana leaf fish; a gentle purity of flavor rings through every component on this plate.Brazilian seafood moqueca (RM36): salmon and prawns in a non-fiery coconut curry with creamy honey-glazed butternut squash and toasted coconut flakes. Another understated recipe, but with a cascade of subtly sweet-savory grace notes.Completing our triumvirate of seafood with tangy freshness: prawn ceviche, cured with lime juice, tossed with tomatoes, onions, coriander and extra virgin olive oil.Argentinean Finca las Moras San Juan Shiraz Rose and Spanish Gran Feudo Navarra Granacha.
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