It is quite surprising for an unassuming place like Bandar Menjalara to have Silver Spoon Trattoria, a casual Italian restaurant that sparkles with tasteful decorations. I am saying this because When you compare it with the other restaurants in the vicinity that are mostly Chinese dai chow, Bak Kut Teh, dim sum and hawker centres, it would become obvious that Silver Spoon is a lot more upscale than the rest. That being said, you should know what to expect in terms of pricing.
A close friend of mine celebrated his birthday at Silver Spoon not long ago gave me his feedback, which unfortunately was not really encouraging. That, and coupled with the many invited reviews online, I decided to play safe by trying out their set lunch first, currently priced at RM21.90+ for a three course meal. To cut to the chase, overall the food is not bad but portion is quite small, plus the kitchen service could be A LOT faster.There are four types of entrees to choose from: Cannellini bean & tomato bruschetta, soup of the day, stuff mushroom (portobello mushroom filled with fresh breadcrumbs, herbs and grilled parmesan cheese) and crumbed calamari. Just very standard stuff so no surprises here.As for the main course (9 selections of mostly pasta, chicken and pizza) SL had the Beer Batter Dory Fillet. As expected, the portion is at most half of the normal serving in order to make up for the price. The good thing is that the fish is nicely cooked tastes good, flaky flesh and does not feel dry at all. The fries however, is beyond cheap and even worse than what you would get at! McDonal ds.My freshly baked 6-inch Hawaiian Pizza fared better. The crust is crispy just how I like it and they were quite generous with the toppings. Just FYI the other pizza available for the set lunch is BBQ Chicken Pizza.And lastly for desserts, Banana Crepes and Chocolate Mousse. Both are quite satisfying considering that they are set lunch grade desserts. But if you fancy something more Italian then theres Pana Cotta too.Now, about the kithen service. When we arrived at the restaurant it was quite empty and only two tables were occupied. But still, it took 30 minutes for our food to arrive and not to mention it was just set lunch, which is usually faster to prepare compared to ordering ala carte. So I could only imagine how it would be, if the restaurant is ACTUALLY busy.Silver Spoon Trattoria (Non Halal)
1st Floor, Wisma Menjalara,
Bandar Menjalara,
52200, Kuala Lumpur
GPS Coordinates: N3 11.718 E101 37.945
Tel: 03 6277 0445 Share
Weekdays Set Lunch @ Silver Spoon Trattoria, Bandar Menjalara
Oxfam 100km walk T-24 hours
In slightly less then 24 hours, I will be taking part in the Oxfam 100km walk; yes you read right 1-0-0 km.
To those in Brisbane, think one way to Gold Coast with still 20km of spare change to wonder.
To those in the middle of KL, think a return leg to Klang for some Bak Kut Teh with also 20km of spare change.
To finish within the given 48 hours.
Like my friend would always say, "wish me luck".
For those still interested to donate for a good cause (particularly any Australian readers out there, it is tax deductible), here's the link:HERE
Will update with hopefully some pictures and maybe a few articles on trail walking if i survive this.
Turkey Point
Scaling Scala Dei
As my head smashed into the car roof, a certain MW's foot slammed into my ankle and a national newspaper journalists' elbow connected with my ribs with a force destined to leave substantial bruising. They have big pot holes do Scale Dei.
I exaggerate, of course, although my head did bang alarmingly into the roof rather more times than was comfortable. The track, dry and dusty despite the previous days rain, rose steeply up to 800 meters above sea level. From the stone walls of the Scala Dei winery, past flat-land vines (a large planting of Cabernet Sauvignon) and the ruins of the 12th century Scala Dei Monastery, up through the lower levels of the Montsant mountain - a seemingly impregnable barrier from below - to the Masdeu vineyard, with stunning views over the Priorat landscape, it was an uncomfortable climb but so worth the bang on the head.
With Ricard Rofes at the wheel, vineyards and points of interest were keenly described. Ricard has been the Head Winemaker at Scala Dei since 2007. We were in the Parc Natural del Montsant where, despite its proximity to Barcelona, we didn't sight a single other person.
A majority of the vines are Garnacha, old vines to a man, scattered in small stony plots, so small you wonder at their productiveness verses cost of collecting. Harvest here must be back breaking. Transport to the winery below must take an age. We climbed higher. A photo op under weed-infested ruins - once homes to vineyard owners, long abandoned - with a touch of thunder echoing from across the valley and then a stop where Ricard pointed out the towns below
Scala Dei, 'Stairway to Heaven', and here we were right at the top.
R! ed wine accounts for over 90% of the region's production with Garnacha and Cariena (Carignan) being the mainstays. Hand harvested - you couldn't do anything else - and low yields manifests itself in quite high prices but the quality is there. Scala Dei produces just three wines.
At 12.99 the 'entry level' Scala Dei Negre [Adegga / Snooth] offers a delicious cherry and red currant minerality with a excellent freshness. It's a blend of Garnacha with Syrah and Cabernet Sauvignon from vineyards ranging in age from 35 to 60 years, 14.5% alcohol. The 2009 vintage is currently available in the UK from various independent merchants.
Up a tier is the Scala Dei Prior [Adegga / Snooth] "the maximum expression of Priorat wines: all the potential of Garnacha in a structured wine with full aromas" at 17.99. Older vines here (35 to 60 years), with a mix dominated by Garnacha but enfolding Cariena, Cabernet Sauvignon and Syrah into a beautiful wine. Lingering flavours of strawberry, blackberry with an
edge of spice following the most gorgeous floral edged aroma.
Top of the pile rests the 30 Scala Dei Cartoixa [Adegga / Snooth]. Having tasted vintages from 2005, 2006, 2007 and 2008 the overriding impression is of elegance and power. It has a "presence about it" as one of our party encapsulated this most stunning of wines. The grape mix has changed over the years as Ricard imparts the company philosopy of "changing quantity not quality", as he selects the best parcels and pushes quality ever onwards. The 2008, the lat! est avai lable vintage has a mix of Garnacha (62%), Cariena (25%), Cabernet Sauvingon (8%) and Syrah (5%).
Its strange how a return journey seems to take much less time than the outward bound leg. Perhaps the anticipation of sampling the Scala Dei wines or memories of the view and tiny vineyards ocquipied ones thoughts. I could of course put it down to concussion...
Risotto Rice Pudding with brown sugar and vanilla
hi.
hello. hey.
so. i made this rice pudding, then i stood in my kitchen and ate it from the pot with a tiny spoon. a really tiny spoon.
i just stood there and ate half the batch.
i discovered then, that this recipe should just be called The Milk and Stir.
or What To Make When Youre Having a Weird Day and You Need to Eat Something Warm, and Sweet, and Starchy and You Wish You Could Just Sit Around All Day, But You Cant. So You Just Stand in Your Kitchen and Eat This Pudding Like Its Nobodys Business Cause Its Totally Nobodys Business.
Ok. The Milk and Stir is catchier.
Have you ever made rice pudding with risotto rice?
Its luxurious. Risotto (Arborio) rice is different from long grain, white rice. Its more starchy and cooks into a creamy texture. The cooking method is different too! Instead of simmering rice in water, small amounts of liquid are added too cooking rice. The rice slowly absorbs the liquid as you stand over the stove and stir. Stir Stir Stir for about fifteen minutes. Its actually the perfect amount of time to zone out and solve the problems that have caused you to stress out and make rice pudding in the first place but maybe thats just me.
I like to cook this rice pudding up into a looser texture by adding more milk. The rice is so starchy that it really thickens, especially when cold.
Oh! This dessert also has brown sugar, cinnamon, allspice, and vanilla bean. Its sweet, starchy, and the rice has just the slightest toothsome bite.
You best believe Ive made rice pudding before. If you dont have Arborio rice, how about Jasmine Rice Pudding or Brown Rice Pudding? Ive got you covered.
Oh. I almost forgot. I love you. I mean that.
Risotto Rice Pudding with brown sugar and vanilla
makes about 4 cups, and 4servings.. unless youre me then its only one serving.
2 tablespoon unsalted butter
1 cup Arborio rice
3 1/2 to 4 cups milk (I used 2%milk)
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
large pinch allspice
1 vanilla bean, split and scraped (we use the seeds only for this dish) (or 1 tablespoon pure vanilla extract)
blackb erries (or any berries) for toppingIn a medium saucepan, over low heat, scald 4 cups of milk. Bring the milk to just under boiling, turn off the flame and let it rest.
In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat. Ladle in just enough hot milk to cover the rice. Stir (with an awesome wooden spoon, if you have one) over the low flame. The rice will begin to absorb the milk. When the milk is almost fully absorbed, ladle in more hot milk. Stir until absorbed. Continue this process, standing over the stove, stirring milky rice. Taste the rice as you near the end of the milk. You may only need 3 1/2 cups instead of 4. As you add the last bit of milk, also incorporate the sugar, salt, spices, and scraped vanilla beans. Stir well to combine.
Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite. This took me about 15 minutes.
I like this rice pudding slightly loose. If you want it thicker, continue to cook it for a bit longer. Serve warm or cold, with fresh berries or without.
Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days. Good luck with that.