Yummy Malaysiana: Gastropub: Estate, The Intermark, KL, Malaysia

Gastropub: Estate, The Intermark, KL, Malaysia

It is no secret that I am a big fan of The Big Group's restaurants, especially Ben's General Food Store, Plan B and Tate. Estate was opened sometime in November 2011 and is part of The Estates (also made up of Tate, After Ate, and EST, the newly opened steakhouse) in The Intermark, KL. I actually visited Estate about 2 months ago, but never got around to blogging it as it got lost in my backlog pile. Better late than never.

Estate is a modern interpretation of a gastropub, hence you will find updated versions of British pub classics such as fish and chips, chicken tikka masala, roast beef and Guinness braised beef stew amongst others.

Pretty tomato salad with burrata

Raw cement floors and exposed ceiling gives the restaurant an industrial edge while maintaining a stylish yet casual look. A unique feature wall, made using front covers of old radios provides a backdrop for the stage where local and international bands play on Friday and Saturday evenings.

Nice British backdrop

The wall is covered with radio covers - cool huh?

Bread basket with salted Echire butter (RM10)

Recenly, we have aninfatuationwith burrata cheese, so we were happy to try the tomato salad with burrata cheese (RM39.90) here. The dish was definitely very attractive, thanks to the use edible flowers and fresh basil. The burrata was creamy while the tomatoes were fresh and juicy. If all salads were this pretty and delicious, we wouldn't mind eating salads more often. A lovely start to our meal.

Surely after a healthy salad, we can indulge in a little deep fried food? The Parmigiano-Reggiano Egg Croquette (RM19.90) served with tartare sauce and micro greens was well worth the calories.An oozy runny egg in the centre makes this a gorgeous starter.

I've read about beer-butt chicken before in the newspaper/magazines but have never actually tried it before. It is served with the beer can intact in the bottom (LOL when we saw it), chicken upright and all - very cool. There is a firing time of 45 minutes for this, but it is worth the wait. After we finished photographing the chicken, the waiting staff took it back to the kitchen for carving. The chicken meat was moist, and is served with gravy, bread sauce and roast potatoes. On the menu, it says that this serves 2 but I would recommend that you share this amongst 3-4 persons.

Beer Roasted Whole Chicken (RM79.90)

It looks like it's dancing LOL!!

From their bar menu, we tried the Wild Mushroom and Truffle Pizza (RM35.90). This is similar to my default order whenever I visit Ben's General Food Store in BV, except that this one has truffle shavings on top of the wild mushroom, mascarpone and truffle oil.

The hand cut Wagyu five striploin cheese burger (RM79.90) was nice but the price is a little steep for a burger. I would say the Plan B cheeseburger for RM23 is as good as this, albeit with a different cut/breed of meat. Served with sesame bun with handcut fries, gherkin and aragula salad with white balsamic dressing.

I loved the Roast Black Angus beef tenderloin (RM89.90), beautifully cooked to medium rare. It is served with Yorkshire pudding, duck fat roast potatoes, grilled asparagus and gravy.

I felt stuffed by the time we finished our mains, but there is always room in my stomach for desserts! ALWAYS. All the desserts that we sampled were delicious.We started off with the Chocolate Crepes (RM15.90), served with salted caramel sauce and chocolate ice cream. I really liked the addition of the salted caramel sauce.

If you like Snickers, then you'll most probably love Estate's take on the "Snickers Bar" (RM19.90), made of peanut chocolate cracker, caramel mousse and salted peanuts with milk chocolate ice cream. This is quite a rich dessert, hence would be suitable for sharing.

Your mum may at sometime in your childhood packed a P B & J sandwich, short for peanut butter and jam in your lunchbox. I like the version here (RM19.90), consisting of peanut butter parfait, salted peanuts sandwiched between salted butter toast, boysenberry jam stacked together and served with coffee ice cream. The sweet-salty flavours worked well together.