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2012-11-06
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KL has several worthwhile choices for Malay fine-dining, but this outlet at Carcosa Seri Negara is the one that seems most steeped in history. Ikan Tuna Labu Kecil Kepal Kerdil Pais Kelapa Kering. A long name for what was essentially pan-fried tuna with local spices, served with pumpkin curry sauce & spicy pomegranate. The fish tasted fresh and succulent enough to recommend. Otak-otak Berkirai (baked mackerel fish cake with crispy prawn & honey seafood black sauce). A fine mix of tastes of text
KL has several worthwhile choices for Malay fine-dining, but this outlet at Carcosa Seri Negara is the one that seems most steeped in history.
Ikan Tuna Labu Kecil Kepal Kerdil Pais Kelapa Kering. A long name for what was essentially pan-fried tuna with local spices, served with pumpkin curry sauce & spicy pomegranate. The fish tasted fresh and succulent enough to recommend.
Otak-otak Berkirai (baked mackerel fish cake with crispy prawn & honey seafood black sauce). A fine mix of tastes of textures _ blending traditional and modern sensibilities _ made the otak-otak more memorable than the average stall offering.
Consomme of spring chicken confit ravioli. A subtly tasty, well-executed Italian twist to the beloved Asian chicken soup, though carnivores who prefer large chunks of meat in their broth might be disappointed.
Ikan "Tun" Khazanah Laut (salmon marinated with turmeric, grilled with salt & local herbs, then served with seafood sauce). Not quite as satisfying as The Veranda's Western preparation for salmon, especially since the sauce was overwhelmingly salty.張貼
