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Last week I was invited to Big Spoon to do a food review session about their newly launch side dishes menu. Been getting a few mixed reviews here so I decided to give this round a go and check out myself. 

Tomatoes in sweet Osmanthus sauce. 

One of the most popular appetizers during summer. Chilled tomatoes tossed with homemade osmanthus glaze to give it a refreshing sweet and sour taste with subtle fragrance of osmanthus to stimulate appetite in a hot summer afternoon.


A very simple yet satisfying appetiser I must say. I don't usually eat tomatoes but this one was exceptionally delicious. It's sweet and I like the very subtle hint of osmanthus flower scent lingers on the palate. 


Oriental Salad – RM1.90

Fresh, crisp, and cold combination of Iceberg Lettuce, cherry tomatoes, and Fried Wonton Wrap. Drizzled with oriental flavor salad dressing (Soy sauce, Peanut butter, vinegar, sugar, black bean hot sauce)
Love the peanut butter and vinegar twist in this appetiser.


Pan Fried Dumplings – RM3.90

Pan fried northeast china handmade Dumplings stuffed with chicken and napa cabbage. Go well together with house special black bean hot sauce or the combination of vinegar and house special hot oil. 





While the panfried one was yummy, my favourite would be the steamed version because I found it less oily and I can actually taste the 'doughy' flavour. Drizzle sparingly with the black bean chili oil and stuff all in your mouth at one go . Baam. Scrumptious. 


Fried Spring Roll – RM3.90

Iconic item on menu of Chinese restaurant in America. Handmade deep fried spring roll. Served with house special dipping sauce. 


Chicken Cold Noodle . RM1.90 per bowl

Cold ramen noodle (I personally feel that it taste more like soba), texture torn among chewy and soft, serve with homemade special sauce which incorporated peanut butter in it, paired with shredded chicken, cucumber stripes, spring onions and sesame seeds.
I finish it within a split seconds. 



I had two Big Spoon of these. The taste was predictably delicious. For the price that we're paying I have no complains at all. 


Crispy Taro Roll – RM4.90

A homemade hot dessert or snack stuffed with taro root paste which has neither artificial coloring nor flavoring with two ends of fragrant sesame seed. 


Strawberry butter cream prawns 

Big size wild catch sea prawns from South China Sea cooked to perfection to ensure the best texture and freshness. Served with butter cream sauce which is sweet and savory. Garnish with strawberry to cut through the richness and bring out the flavor of the Prawns.
This was the highlight of our lunch that day but unfortunately,
it is not available on the menu yet. Love the high quality, plumpy prawns that they used to make this. Ugh. My mouth still waters when I think of it.


Golden Pear Essence Dessert – RM4.90
A 3hours-slow-cooked clear soup with Pear, white fungus, wolf berries, and rock sugar. 


If you are feeling adventurous and want to try more varieties of American Chinese cuisine, Big Spoon is the place to go. With reasonable price and the just-right serving portion, Big Spoon ensure that you will leave this place with satisfaction without over stuffing yourself. 


Big Spoon
Address:
D-7-G, Block D, Setiawalk, 
persiaran wawasan 
(opposite subway Setiawalk mall beside 海外天), 
Puchong

Contact: 012- 357 5865 




I discovered @PopUpDiningKL haphazardly last week when they followed me on Instagram.
As straightforward as their Instagram handle says, it is a pop up dining, operates on irregular Monday, so I thought why not give it a try since this kind of pop up dining is so rare to catch.

You can have a look at their preview menu on their Instagram (PopUpDiningKL) before you decide to make reservation.
They will follow up with you once you send them your contact details. 

I personally thinks that it is a smart way to operate a business because this give chefs to test new concepts without the pressure of business models( rental etc) and at the meantime they can have full control on what they decided to cook. 


Snacks
Grissini 

Grissini are long, thin, Italian-style breadsticks. 
I like the presentation of serving them in a tiny mason jar half filled with rosemary-infused olive oil.

They are crisp all the way through, great for easing our itchy mouth before they start serving our appetiser. 


Potato Rosemary Chips

Any chef will tell you that plating is an integral part of any meal.
The plate functions as an extension of the food and it can either make or break a meal, especially when it comes to fine dining.



Sesame Rice Crackers
Black Truffle mousse on Toast

The granite tableware that they use to serve their snacks blend playfulness, creativity and utility.

The sesame rice crackers was exceedingly delish, as the rice crackers were light and superbly crunchy, dotted with sweet sesame purée to tickle the tastebuds; Black Truffle mousse was well executed albeit the toast was a bit too chewy instead of crispy for my liking.


Meet the two young chefs Daniel and June, and the amicable front of house staff, Amanda. 


Antipasto
Bagna Cauda 'Banana' with greens.



This geometrically enticing antipasto is skilfully plated to catch someone's eye. 

Cone shaped baby sweet corn, perfectly scooped round galia melon(a cross between melon and cantaloupe), sweet cherry tomatoes, nasturtium leaves, layered pyramid cabbage, crispy lotus root chips and caramelised banana... A playful dish that comprises lot of colours and textures I would say.



The only complain is that they gave us too little sauce to go with it.


Primo
Ravioli, Ricotta and Brown Butter



My dining companion that night praised this particular dish incessantly, telling me how delicious it was. 

His verdict :''This is damn good, but damn fattening'',
(Which I agree totally) 
followed by shovelling these little calorific parcel into his mouth. 



Secondo
Chicken '2 servites'
i) Roulade Walnut Garlic, Spinach, Onion
ii) Confit Leg in Onion bowl and potato.


Confit Leg and Potato in Onion bowl 

Sorry no photos of what's inside because I didn't manage to take a clear photo. 
Nevertheless it was another yummy dish.


Roulade Walnut Garlic, Spinach, Onion


Another dish that I took time to admire before devouring. 

Despite the fact that the roulade was a tad too dry for my liking, but it taste fine when we go with the caramelised onion chutney. 
The overall taste and presentation plus the details that chef had put into this dish was simply gratifying.


Walnut crumble was generously sprinkle on the roulade to give an additional texture and earthy flavour to it. 


Dessert
Variation of Lemon
(Lemon Meringue sticks, Jelly, Lemon Mascarpone Cheese )



I adored the way they present my dessert on a blue floral-print serviette.
Skilfully folded into a dimensional shape and sit a petite mason jar on it. 
Lots of colours, flavours, and textures revolving a single theme- lemon. 

Plus a bonus of 10 point to them by beautifying this dessert with a delicate 'butterfly' flower. 




5-course RM98 nett /pax (cash term, no corkage fee). 
RSVP sms Amanda 012-3017552
or 
follow their Instagram (@PopUpDiningKL)


Follow me if you want, too. 


bises. x




*foreword: Pictures are taken using phone camera, sorry for the low quality images. *



When times get rough, you always have ramen noodles.
A lot of people have the perception that Ippudo serves ONLY ramen, well you are not totally wrong but do bear in mind Ippudo's have other items on the menu that are worth trying too. 


Sawayaka 

Lime, Malibu Rum, Soda



Nikumiso Tofu

Tofu Salad served with IPPUDO's special minced meat miso paste.

Saikoro Steak

Grilled Rib Eye Steak Cubes on hot plate, serve with asparagus, carrots, and broccoli topped with teppan sauce.



Meat was succulent and perfectly cooked, I love the slight peppery and sweet tepan sauce.
Portion are just right for small eater like me.
No complaint at all. 



Akamaru Kakuni. RM31
(with Signature Braised Pork.)

For ramen, we tried the new item on the menu which is the Kakuni Special. 

The slab of braised pork is tender and soft, each mouthful has equal amount of fats and lean meat, which make this so irresistible. 






Rich and milky broth, copious amount of freshly chopped spring onion and black fungus, and there's only one word that comes to my mind- fantastic. 


Spicy Black. RM26 


Apart from the usual milky broth, this is another highly recommended ramen.

The Spicy Black is made with IPPUDO's original pork broth with special spicy nikumiso, specially prepared using black pepper, shansho, spicy fragrant oil and a blend of Ippudo's original & spicy koyu. 




Served with thin noodles, topped with chashu & a combination of bitter spicy salad and healthy pakuchi.


The broth might seem oily but trust me, it is not. 

It has a peppery taste and the spiciness slowly creeps in after a spoonful. 
The spiciness level is just right for me. 
I personally think that it's quite addictive too. 



To tone down the meal, we had some light dessert. 



Mochi Ice Cream Dessert.

(not in the menu)





IPPUDO is running a Instagram contest, RM100 worth voucher is up for grabs!


What you need to do:
1) Follow @ippudomalaysia on Insta
2) Post a pic of your dining experience in IPPUDO
3) Tag #IppudoMalaysia 

TWO winners with the best picture will wins RM100 IPPUDO VOUCHER every week.




What's more? 

Show the staff the photos you've posted on the spot and redeem a free dessert immediately!


Contest ends 31st March, better be quick, don't say I didn't share. 



Hakata Ippudo

Address:

1) Pavillion KL
2) The Gardens Mall KL
3) Bangsar Shopping Center

Website: IPPUDO Malaysia
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