Tate, The Intermark Kuala Lumpur
If you've been following my blog for a while, you'll notice that we mostly do lunches and sometimes dinner (for special ocassions) and hardly any drinking. Back in November, we stayed in Doubletree by Hilton for my birthday. After our meal in Frangipani, we were back at the hotel peeking into Estate (at that time it wasn't opened yet). The manager Kevin came out and we started speaking to him. I remember reading on Sean's blog about Tate, but have never "seen" it whenever we were in The Intermark so we asked Kevin as to its whereabouts.
And there it was... hidden behind an inconspicuous white two-way door, we did not notice its location until Kevin pointed it out to us. I shall not reveal exactly where it is; for those who haven't been before, looking for it is half the fun.
And there it was... hidden behind an inconspicuous white two-way door, we did not notice its location until Kevin pointed it out to us. I shall not reveal exactly where it is; for those who haven't been before, looking for it is half the fun.
Look for the top hat and you will have found the entrance to Tate
Tate is a watering hole with a difference. It is the first establishment inMalaysiato embrace the speakeasy concept.
For the uninitiated, speakeasy bars were commonplace in the United States during Prohibition in the 1920s when the sale, manufacture, and transportation of alcoholic beverages was illegal. Secret drinking dens were formed to fulfil the desire to consume alcohol. It is believed the term "speakeasy" originated in Pennsylvania in 1888, where the ladyboss would hush her customers by saying "speak easy boys", when they get too rowdy to keep from drawing attention to her illegal business.
Once you have found the white door, enter and be greeted ! by this knight in shining armour. Inside, the place is dimly lit exuding a mysterious yet classy ambience. There is also a pool table, three private rooms and a cigar room. Charlie Chaplin played on the TV before us. We were the only two in there (for a while), so it definitely felt exclusive.
Private space
Pool table
Famous quote from sporting icon Muhammad Ali.
We made a deal and switched off from our devices (no phones, no iTouch allowed) -- just some quiet time, enjoying our drinks and playing the "Chit" card game provided to us... it was rather entertaining. :)
Tell me..
A game of chess if you're up to it
The bar
Hubby had Macallan 12 years whisky on the rocks (RM24). The whisky here was served with an ice ball, which is designed to melt at a slower rate compared to common ice cubes..resulting in consistently flavoured chilled whisky from the first sip to the last.
I wanted to order a Mojito but the mixologist said he would make me a special drink depending on what I like. I asked for something fruity, and he came up with a Mary Hendricks (RM38) for me... the primary ingredient being Hendricks Gin.
Call this number if you're really lost... hehe..
Can you find it?
Location: Tate, The Intermark KL.
Johnny's Steam Boat @ Setiawangsa AU2
It was a good idea to have dinner at Johnny's @ AU2 Setiawangsa. Food outlets at AU2 Setiawangsa are having difficult time to sustain and many have closed down. It really requires a long gestation period in order to see result.
The concept of this Jusco Mall is interesting and hopefully it will become popular among all the people around in Setiawangsa.
Johnny's is doing well and I reckon it's the type of food you are serving that is important which is different and interesting enough to attract patronage. Well Done Johnny!!!
Steamboat with Thai flavour, yes Johnny's is a Thai restaurant you can get basic Siamese food here besides the steam boat.
The service is fast and sitting outside during night was a good idea.
We decided to have steam boat and some Thai noodle and fried rice.
My Thai Koay Teow soup plain & tasty (with dried chilli powder)
Steam Thai boneless chicken that came with my Koay Teow soup.
Thai fried rice with prawns
Thai fried rice with beef.
Honey flavoured grilled chicken wing wer! e delici ous
AU2 Setiawangsa Jusco
6, Jalan Taman Setiawansa (Jalan 37156),
AU2 Bandar Baru Ampang, 54200,Kuala Lumpur.
GPS : 3.177937,101.750171
Antipodean @ Tan & Tan
Almost a year after becoming a haven for brunch addicts in Bangsar, Antipodean has breached KL's city center, opening a branch in Menara Tan & Tan that should reap similar success.
Entry on Antipodean at Bangsar: February 21, 2011.
Antipodean is the rare Western-cuisine pork paradise within a 500-meter range of KLCC, with a menu identical to the Telawi outlet's. The all-day breakfast platters & sandwiches here are worth the calories, particularly this cinnamon-dusted French toast with bacon & maple syrup.
Dump the diet at the door & savor some sweet-salty toast topped with a trinity of thick marmalade, feta cheese & rosemary. Sounds like a recipe for culinary chaos, but it makes an assertively aromatic statement. Served with bacon too, naturally.
Kiwi lamb burger with bacon. Mary might sacrifice her little lamb if she knew it would produce a patty this succulent, hitting precisely the proper notes of gamin! ess.
Menara Tan & Tan, Jalan Tun Razak, Kuala Lumpur.
Pumpkin & sage orecchiette with more feta & more bacon (the pinnacle of porky perfection!). Difficult to share without sparking a fight for every melt-in-the-mouth morsel of herb-fragrant pumpkin & pasta.
Hit us with your best (caffeinated) shot! Fire away...
Our only lament: this Tun Razak outlet's business hours of 7:30 a.m. - 6 p.m. (weekdays only) aren't as convenient as the Bangsar branch's. Let's launch a petition for late-night coffee!
For this opening week, customers have enjoyed Free Coffee Days (a serving per person). Won't last much longer, but it's a crowd-pleasing tactic. Maybe there'll be Free Bacon Days eventually (we can't help going hog-wild over Antipodean's meaty, savory slices of bacon)!
Antipodean Cafe @ Jalan Tun Razak,!
Tel: 03-2161-0752
KBL (Kadyos, Baboy, at Langka)
KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating.
Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it.
These legumes come in different colors. Green is the most common pigeon pea color. Did you know that pigeon pea is a good source of protein? In fact, this ingredient is used by some vegetarians as their main protein source. This recipe uses the dark purple pea which is the usual type used to make KBL.
Pigeon peas can be purchased fresh (if you are in Asia), and dried (this is what you get in Filipino stores). I used the dried ones to make this dish. Just so you know, I had to soak them in water overnight before cooking. Since dried pigeon peas are really hard, soaking helps to make it softer.
Baboy (or pork) is also one of the main ingredients. I used pork hocks (pata) as I usually do. However, you can use other parts such as pork butt or even pork belly.
Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is required for this dish. A souring agent locally known as batuan or batwan is used to make KBL. It is a small spherical fruit that is regarded for its sour taste. Since it is not available in my location, the best alternative that I can grab hold of was the powdered tamarind base mix (or sinigang mix).
Try this KBL recipe and let me know what you think.
Recipe: KBL (Kadyos, Baboy, at Langka)
Ingredients
- 1 1/2 lbs Pork Hocks, sliced
- 1 unripe jack fruit, chopped
- 1 cup pigeon pea (kadyos)
- 2 cups sweet potato leaves
- 1 1/2 tablespoons sinigang mix (or 5 pieces batuan)
- 3 to 5 stalks lemongrass
- 1 piece beef cube or pork cube
- 6 cups water (per batch)
- salt and pepper to taste
Watch the cooking video:
www.youtube.com/watch?v=0oMIgvR-iFc
Cooking Procedure
Number of servings (yield): 4
My rating 5 stars: 1 review(s)
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I had a cauliflower gratin recipe
Cauliflower
I forgot to tell you on thing.
Back in early December, I wrote a cauliflower recipe for the Boston Globe. I had found beautifully colored varieties of cauliflower at the market and I fell in love. I bought more than I needed, but I yet knew I would find home to these jewels. They are irresistible, even when you dont care much for cauliflower.
Cauliflower Gratin
Because I am French, the idea of a gratin came naturally to me. So I prepared a cauliflower gratin. A light one. One where the vegetables are topped with a mixture of fresh herbs, ground nuts, crme fraiche (of course!), grated cheese and garlic. One that lets the vegetable breathe and lead the dance.
I simply love this recipe. I hope you do too. The recipe was published on December 28, and I simply missed to let you know.
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