We were invited by Chef Frankie to sample some of his new creations, since he doesnt know which i own a food blog, lets usually hope he doesnt read it here since a next dishes have been still in a testing stage, so yep.. you were flattering most his white mice watchful to be sacrificed indulged
Our role of this revisit is to try a spanish iberico pig (black pig) as well as a Pork Bone Hot Pot.
We started off with 5 small selections of entertain bouche (don't consider they use this word for chinese cuisine, do they?) Chef's standard starter being a roasted garlic, cherry chopped tomatoes with caviar, parma ham with melon, cucumber with duck floss as well as braised duck tongue. 
One of a largest luscious oyster i've seen in KL, it was really uninformed nonetheless few of us had to have multiform toilet revisit after (mmm.. that's not observant much, does it?) But severely it was really good, if usually for those who can stomach it.
Black Pig with a really difficult sauce brew of pumpkin puree, soya, pesto, as well as wasabi. you can't contend i enjoyed this really much, it was really confidant season no doubt, though a combination did not quite hit a mark.
This my dear friends, was delicious! The pork bonesoupwas stewed for most hours, together with a white turnip,end ! result i s a soup packed with flavours as well as a graphic peppery taste.There were about6 large pig bone in a pot, which i happily gobbled down 2 though most thought. One of a guilty pleasures in hold up :)After you have cleared a pig bone, you were set to put in alternative mixture such as homemade prawn balls with foie gras, prawn dumplings, uninformed greens. It was all really well prepared. Big plump uninformed prawns shows which Chef is generous with his fillings. 
Fresh Boston Lobster for hotpot
Stir Fried Lobster with Ginger as well as open onion. 
Last though not least- something i can't live without, it theFried Hokkien Mee. Gu Yue Tian's version is not a best in town though it serves it role to prove my craving for carbo food!
I'm normally not a blockade drinker, though a YAMAZAKI single malt whisky is flattering good! Thank you Chef Frankie for a liberality as well as a dinner!
Time out KL food award is today, where they betray a best restaurants in town, i already have my thoughts set upon a particular restaurant, hopefully they'll win. (although truly.. everyone knows silver spoon is stillthe best...right right?hahaha) Whoever that's g! oing, se e you there at a event:)
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