I’ll be the first to admit, I don’t celebrate Valentine’s Day. I find all that wishy-washy propaganda just a way for Hallmark and restaurants to make money.  I mean, all these over sized fuzzy greeting cards certainly don’t make me feel warm and fuzzy on the inside. Restaurants with their exorbitant prices don’t either.

Then I realised that the problem is not the celebration in itself. It is the fact that for many of us, outside of our weddings and anniversaries, don’t seek out to honor our relationships. Heck, some spouses don’t even remember anniversaries! That being the case, I am actually for the fact, that there is a system in place, that commercializes love and reminds us to spend money for a good cause. Well of course Valentine’s Day’s merchandising and advertising is self-serving, but at least it reminds us not to zip past our husbands and wives throughout the days, months even. It’s good to know that there are forces out there working to remind us to slow down and take our spouses out, to paint the town red.

As long as it does not burn a hole in your pocket! And yes, if this world were ideal, everyday would be Valentine’s Day with our respective spouses. But it ain’t. It ain’t ideal. And for those of us who cannot remember or do not have the luxury of time, let February the 14th help us slow down and remember, and be thankful for our special someone.

Speaking of burn-a-hole-in-your-wallet, I just had a ‘sampling’ of a Valentine’s Dinner at Samplings on the Fourteenth last week and I am happy to declare that it does not have to. For just RM158++ per person, you can enjoy a fabulous romantically tailored meal for two, amidst posh surroundings. The five course Valentine’s menu at Samplings on the Fourteenth, is inclusive of a glass of sparkling wine each, and a red, red rose, for the lovely lady. It really is a fantastic deal and I’ll let the photos speak for themselves.

Smoked Duck and Scallop with Wild Mushroom Salad and Lamb Lettuce

The Valentine’s Dinner at Samplings on the Fourteenth will start off with a rather appetising Smoked duck and Scallop starter, served on a bed of wild mushroom and pretty colourful, edible flowers as garnishing. The scallop was bouncy and succulent and went well with the smoky duck.

Saffron Seafood Soup flavoured with Fennel and Tomato 

This soup had a deep crab flavour, imparted by the Alaskan King crab, and was bursting with a heady seafood aroma, not unlike that of a bouillabaisse.

sorbet – pink grapefruit sorbet with Campari

A great and rather unusual palate cleanser employing bitter flavours rather than sour, to get the salivary glands going. Did the trick rather well I must say. Was starting to get a little bored with all the sour sorbets I’ve been having, of late. The Campari liqueur imparted a pink hue that gave this sorbet a whimsical romantic feel to it.

Main Course: Choice of either a Pan-Fried Cod Fish Fillet with Sea Urchin and Caviar Sauce; or a Grilled Beef Tenderloin with Seared Foie Gras, Port Wine reduction and Spring vegetables.

The Cod Fish itself was expertly cooked. The Urchin it was served with, took some getting used to  - I did not really care for it’s rather strong aroma that was a distraction to the finer flavour of the cod.

The Beef Tenderloin was hearty and really hit the spot like a good old fashioned steak. Would have liked it a little more rare though, but otherwise, a satisfying piece of meat. And then, there was the matter of a perfectly seared foie gras that did the dish justice.. may I have some more please?

Strawberry Delight – served with homemade double chocolate ice-cream and almond Macaron

And that, folks, is the rather well thought out, Valentines Day dinner at Samplings on the Fourteenth. If you decide to go, you will probably be pleased with the outcome of the dinner, as I was.

To conclude my Valentine’s day story, and as a final thought, ask yourselves, when was the last time you and your spouse went on a date? When was the last time just the two of you, snuck away for a intense night of romance? When was the last time you you bought something for your spouse as a token of your appreciation, love and honour? If your answer is more than 30 days for any of these, you’re overdue.

Time to get busy and get loving.

There’s a steakhouse on every corner of the city these days, but where can you go to enjoy a piece of beef,  that suits every occasion and mood of dining? Like take us two hungry monkeys for example, we sometimes like dining on high end gourmet steak in tres chi-chi, contemplative surroundings, but sometimes, we just want to chomp down on a fast, good and affordable steak as well. So long as the slab of meat tastes good, is expertly grilled and meets our price expectations we can’t ask for more.

So in light of this, we thought that today, we mights share with you, where we go, when our insatiable carnivorous appetites hit. These steak joints range from low to high end, but we do enjoy them all just the same. Presenting, in no particular order, C&C’s Top 8 favourite Steak joints!

1. Steaks and Western Cuisine at SS3, Petaling Jaya

SS3 is like the mecca of cheap, good western food. There are many to take your pick from, but the one we like is the less famous shop on the block. People flock to a place called Michael’s Western, but this is not that shop. This is the one next to it. That’s right, this shop is less crowded, cheaper and we find the steaks here satisfying and incredibly value for money. Of course this ain’t no fine dining super marbled wagyu, but the Sirloin Steak priced at RM10 is a steal. Located in a non air-conditioned coffee shop, the steaks arrive drenched in either mushroom or black pepper sauce, with a whole load of greasy fries, coleslaw or potato salad and fresh salad leaves, so we can’t complain. This is definitely the low price range steak for us, when we need a quick fix.

 Sizzling meats.. take your pick, he says!

 I pick the mushroom sauce sirloin steak!

 2. Steak at PitStop Cafe, Section 17

Another great place for a speedy steak in comfortable surroundings would be the Pit Stop Cafe. This place is actually air-conditioned and so, it is slightly more luxurious than the previous joint. We found that this mid range priced sirloin steak met our expectations. It’s expertly grilled and presented as a pinkish, finger-thick slab of glistening meat. Order the creamy coleslaw and potato wedges as complement, but don’t neglect the savory-sweet brown sauce that comes with the beef. Thoroughly satisfying! This is our low range priced steak of choice.

Pitstop Cafe.. full of young students, courting couples and families who know a good bargain when they see one

The black pepper sirloin steak is good value for money!

3. Steaks at Prime, Le Meridien KL

Located in Le Meridien Hotel KL, Prime is a steak lover’s paradise, with a great selection of red meats to choose from on its menu. Chef Antoine attributes the succulent flavour and tenderness of his steaks to a bit of common sense in making sure that the best cuts reach his dining table. If you sit long enough and listen to this wise Chef, he will tell you why buying steak in summer gives a superior quality in meat, rather than if one were to buy it in winter, where the fat levels in the animal are high, thus giving it a less desirable, gamier smell. Ah yes, I think it is safe to say that a high proportion of the KL food bloggers are in agreement. Prime’s steaks are to die for. Only come here when you feel like splurging. This is our top range priced steak of choice.

Prime steaks are in a class of their own and depending on the promotion, you will get to sample all sorts of different scored Wagyu from different regions around the world

4. Steaks at Jake’s Charbroil

The definitive old-school Jake’s steakhouse, complete with tacky cowgirl waitresses out front, the now-shopworn Jakes has seen better days. But it still serves up some very decent steaks in town, and the experience is inimitable. Who would have thought that, with the resurgence of this neighborhood as an eating hub for diners, Jake’s has been rewarded for hanging on all these years.

The steady crowd, most of whom hail from around the PJ and KL part of town, might not notice if the food lost a step. Distractions abound, with noisy cowgirl waitresses taking orders intertwined with the loud banter of families in neighbouring dining booths. The low-ceilinged dining room is studded with cowboy paraphernalia , photos of patrons, and gaudy decor. Even after 20 odd years at the same location, however, Jake’s isn’t ready to be relegated to the history books just yet. I just love the way they do my sirloin steak here.. medium to medium rare, with tons of marbling.  Perfection to me is defined by the contrast between the charred exterior and the warm, juicy pink center and Jakes gets it right every time! This is our midrange priced steak of choice.

Charbroiled red meat, at its best!

5. Steaks at Angus Steak House, Pavilion KL

Call me old fashioned but I really kill for a good old fashioned charred steak. I love it when the flavor of the sirloin or the porterhouse has real depth, along with the muskiness and a mineral quality about it.. and of course, a good char. I mean, I hate it when the meat lacks char. At Angus Steak house, I get richness and an unmistakable tanginess of beef’s flavor and a terrific charcoal char in my steak that’s hard to beat. I go here for the sirloin, the wagyu beef tenderloin and sometimes, the porterhouse for two when I am particularly famished! This is our midrange priced steak of choice.

6 . Steaks at Chef Choi, Kuala Lumpur

If you are in Ampang and you’re hankering for some steak on a spit, Chef Choi is one of the great joints in Kuala Lumpur that really hews to the artisanal rhythms of the barbecue, and it shows. Oh yes, what one should order here is the Steak Florentine. Simply put, this is a porterhouse cut (a.k.a. “T-Bone”) beef cooked in the style of Florence. The steak is grilled over a wood or charcoal fire, and seasoned with salt and, sometimes, black pepper and olive oil. Sliced up thinly before it is served, these slivers of succulent meat, wear a blush that can only mean one thing- the perfect medium rare. Not for the squeamish nor those who do not like to see blood anywhere near their food. Carnivores rejoice! It does not come redder than this! This is our top range priced steak of choice.

Steak Florentine

Presenting the perfectly executed Steak Florentine – what a pretty blush!

7. Steaks at Castell 

I remember dining at Castell as one of the highlights of eating out with the family, during my teenage years. Castell’s history in Kuala Lumpur’s western dining scene began in the 1970s. The restaurant’s unique name comes from the Spanish word for castle and it is located in Section 16 Petaling Jaya. Growing up on its steaks, I hold Castell in a special place in my heart. The sort of special place where we used to dine on steak served on a wooden chopping board, and all the cutlery had wooden handles. Well things have changed and Castell now possesses a rather posh refurbished air about it. The steaks here are still bloody awesome and the Prime Fillet is my favourite. If “feast like a knight, only at Castell”, is the restaurants tagline, then I have to say that every single time I step into this restaurant I still feel like the damsel in distress who has just had her first real steak!

 8. Steaks at Coliseum Cafe and Hotel, Kuala Lumpur

And that concludes our favourite places for steak in KL. What are yours?

Located at the East Tower on the 14^th floor of Berjaya Times Square Hotel, Kuala Lumpur, Samplings on the Fourteen tries its utmost best to elevate its guests’ dining experience with gracious service, inventive cuisine, a fine collection of vintage wines and stylish design that is only surpassed by the stunning floor-to-ceiling views of  the Kuala Lumpur skyline. They seem to pull off to a fair extent, an interesting Western Classic Fine Dining menu featuring dishes made with fresh, local ingredients as well as the more exotic imported ones, that are brought together in fine balance and harmony.

Chef, Val Murugan

The master craftsmen behind these classic fine-dining cuisines are, Consultant Chef, WACS (World Association of Chefs) Global Master Chef Jochen Kern and Restaurant Chef, Val Murugan (photo above). Chef Val Murugan, a Malaysian born, has wide experience in the food and beverage industry. He has had 20 years of experience in fine dining, having worked in several countries like Switzerland, Vietnam and Malaysia. In 1995, Chef Murugan won first place in a culinary arts competition organized by Food & Hotel Malaysia (FHM).  No wonder Chef Val looked familiar to me.. he used to be with Chalet, Equatorial hotel. I already had a hunch that the food would be good that night.

live entertainment

the spectacular view from your table

The open concept kitchen

amuse bouche

 Salud!

Duck Confit with organic lentils and frisee’ lettuce

Duck has always been my favourite meat, almost impossible to reject if it’s on a restaurant menu. When I studied and lived in the UK, I alternated between pigging out on duck confit at the restaurant down the road from my little pharmacy on Holborn,  and opening up a tin of confit du canard for lunch at the park. Well, duck confit was on the menu at Samplings on the Fourteen and I happily annihilated the dish. Too damn delicious.

Pan Seared Goose Liver served on candied apple, mixed cress and aged balsamic vinegar dressing

Not long ago, a sumptuous slice of fresh foie gras, cut from the fat-rich liver of a goose, was a rarity on menus. Even as French restaurants flourished in the 1980′s, desperate chefs usually had to settle for canned pates. Nowadays, though, top restaurants across the world are awash in fresh foie gras. The delicacy is so abundant that chefs have indulged in different preparations just to keep things interesting – Parfait de foie gras, Foie gras truffle, foie gras consomme, foie gras burgers, etc etc. Here at this restaurant, I am almost ridiculously glad that they kept it simple. Pan seared with just the right amount of char. Love.

Marron Crayfish served with asparagus, artichoke and cepes mushroom salad, white truffle oil vinaigrette 

In southern Western Australia there is a highly regulated amateur fishery for the Marron (Cherax tenuimanus), which has been rated by gourmets as one of the finest-flavoured crustaceans, and I can see why. Topped only by the crawfish I had in New Orleans perhaps, these ones we were served were fabulously taut and sweet. The white truffle flavour lent a heady, musky aroma to the dish. No complains and I can now add “Marron” to my list of “likes”.

Soups – L – R: Procini Liason with chicken farce stuffed morel mushrooms, Clear Venison Essence with mushroom parisienne , Cioppino fresh seafood and shellfish tomato soup flavoured with cilantro

I loved all the soups we were served that night but by far, the porcini liason that was a frothy and most indulgent affair, was my favourite. The difference between good and great cooking of this kind is often knowing where the creamy, buttery, unctuous tipping point is — and stopping just shy of it. The chef does that expertly. Yes, frothy mushroom soup that looks like a great bowl of cappuccino, delicious as it is weightless, except for chunks of meaty porcini bits and green flecks of chives that barely rest on the tongue for more than two beats. Lovely.

Flambé baby!

Chef, Val Murugan prepares our pasta dish

Pappardelle served with slipper lobster, green zucchini and light pesto sauce

This lobster pasta, is effective in its crustacean-carbo simplicity: tender hunks of meat with just enough sauce to hold everything together. Amongst the old-world pastas of choice, a lobster pappardelle is as toothsome and rich as any, and the one served up to us was unctiously tasty.

Belgium Sole & Scallops – pan seared rolls served with champagne trout caviar sauce, green asparagus and saffron potato

This fish dish whilst pretty to look at, was served slightly overcooked. We didn’t care too much for the rubbery texture of the fish, but the scallops were good though.

Australian Venison served with potato mille-feuille, chanterelle mushrooms, fava beans and venison juice

Some chefs and restaurants do better with meat than with fish, or vice versa, and this was the case here. I wasn’t crazy for the previous dish, but I was definitely a little loony for the restaurant’s terrific Wagyu and Australian Venison. Hardcore carnivores delight in the tender venison, fragrant with fava beans/chanterelle mushrooms, and enriched by a sweet, meaty venison juice. There’s also a savory Braised Wagyu Beef Fillet that you should order.  Done medium rare, this hunk of meat is just off the chart tender! Excellent red meats – we highly recommend these items over the fish.

Braised Wagyu Beef Fillet served with polenta and greens

Supple, fork tender Wagyu beef fillets that are to die for. A must order!

Desserts L – R : Earl Grey Chocolate Mousse, Pannacotta, Tiramisu

Of the three desserts served, the Pannacotta kaffir lime cream pudding with orange and chili caramel was the most outstanding. Don’t forget to have it with the chili garnishing that gives an interesting fusion twist on the traditional pannacotta. Texture wise, it was creamy and bouncy. Very nice indeed.  All in all a great dinner. We will definitely be back to try the MIGF menu.

If you ever find yourself in the Berjaya Time square area, and hankering for a delectable western meal, you know where to go now!

Once upon a time, there was Biba Cafe at the Mandarin Oriental (MO) KL, where we used to hangout for breakfast.. and dine on eggs benedict till our heart’s content, while waiting for the exhibition center in KLCC to open their doors at 10am. Now, Biba Cafe is no more.. and in its place is the cool and calculated Mosaic – a super swanky, award winning, all day dining venue at MO. I must say, I feel a little sad to say goodbye to Biba and their great eggs benedict but, that’s OK. As hotel restaurants go, Mosaic, situated at the corner ground floor level of MO, in the increasingly overrun fine-dining zone known as KL’s golden triangle, is an impressive operation.

Oh yes, Mosaic more than fills the Biba void, with a classy interior reflecting the Peranakan culture one cannot help but notice the terrific attention to detail: the modern flooring, the intricate hanging pewter lights and the warm mosaic walls and columns. I can’t stop gawking at the lovely lace weaves that cover the walls from floor to ceiling. The food stations though not as extensive as some hotels, look extremely fine; all in a calculated manner, not unlike the restaurant. I personally prefer a controlled spread of great quality food rather than an overwhelming selection of underwhelming dishes. And slightly separate from all this are two well-appointed, even intimate, dining rooms, which is where we had the privilege of having our dinner. Tres chi chi.

Chef Raymond Abour Jeily, Chef de Cuisine, has cannily constructed Mosaic’s menu to suit a range of currently trendy tastes. But what separates Mosaic’s buffet spread from the rest, is the unexpected quality cooking. The kitchen has a knack for making everything on offer look good, and most things deliver. The Moussaka was superb and tasted like something you’d encounter in a Greek kitchen. The Pasta station and the Indian stations were all equally impressive. Even a Chinese style steamed fish was fresh and expertly cooked. Needless to say, the sushi, sahimi and oyster stations thrilled us too.

Most of the food at Mosaic is presented in cast iron pans, woks, copper pots or served in individual portions. Fans of Indian cuisine can enjoy Tandoori chicken, lamb, prawn with naan and other North Indian specialities. Chinese dim sum baskets, stir-fries and even barbecue seafood at the Malay open kitchen are amongst the dishes you can choose from. The live cooking stations include the  grill, wok, noodle and tandoor stations, plus a large dessert bar. The desserts are a must! My personal favourite of the night was a peach strudel, baked by Pastry Chef, Chef Holger Deh. So, so good.

 pre-dinner drinks

the salad station

Spicy indian cuisine

the live station – grill

gourmet pizza

satay

side dishes for the grill station

Chinese style wok fried fish

the live station – wok action

the live station – tandoor

Pasta station

the live station -desserts

Mosaic is open 24 hours and serves buffet breakfast from 6.00am to 10.30am, lunch from 12pm to 2.30pm and dinner between 6.30pm to 10.30pm. The restaurant seats up to 148 diners.

For reservations, call +60 (3) 2179 8881 or email mokul-mosaic@mohg.com.

Sunday food porn..

There is nothing better, than sharing a platter..

Over Bellini’s.

Daniel Boulud’s.. I like this place.

Read the full post, here.