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CLEO (Malaysia) - - PLAY -

The clams are sautéed gen­tly with olive oil, sun­dried toma­toes and fresh chilli, and the burst of flavour re­ally packs a punch. It def­i­nitely got our web writer, Ash­ley Ahn’s ap­proval, “I’ve never re­ally liked clams – they’re ei­ther al­ways too chewy or over­cooked, but I’m def­i­nitely on board for this one.” If over­cooked clams are things that keep you up late at night, then put those thoughts to rest be­cause be­lieve us when we say there’ll be none of those here.


Made with five kinds of onions, cov­ered with gruyere cheese gratin and crowned with a poached egg, we def­i­nitely would sign up an­other serv­ing of this sig­na­ture broth, any time.


Rum isn’t the only thing mak­ing this dish ab­so­lutely sin­ful. The risotto, cooked to per­fec­tion with fresh toma­toes and kim­chi paste is a tes­ta­ment that the chef has gone be­yond per­fect­ing this clas­sic dish; he’s even given it his own Asian twist! Bounty prides it­self in us­ing the fresh­est lo­cal in­gre­di­ents to pre­pare taste-bud-tin­gling dishes and the chefs demon­strate it well. The flick­ers of Ori­en­tal flavours in this dish are a nice change from the con­tem­po­rary Euro­pean menu, which is prob­a­bly why we in­haled it right up.


The best is ob­vi­ously saved for last. Flam­béed with sauternes sweet French wine, the pan-fried fil­let of barramundi was crunchy yet light, and very suc­cu­lent. To those who aren’t big on red meat, this dish is made with you in mind.

The Kuala Lumpur Jour­nal, Bounty, Ground Floor, 30, Jalan Beremi, Bukit Bin­tang, 52000 Kuala Lumpur.

Mon­day to Sun­day, 6:30am – 11pm.

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