WHY GO

T.Dining Malaysia Tatler Best Restaurants - - Coffeehouse -

Fresh from a makeover that has breathed a touch of moder­nity into its vast din­ing area, be spoiled for choice as up to eight food sta­tions of­fer tempt­ing and un­par­al­leled va­ri­ety to sat­isfy any and all ap­petites.

Per­haps start with the most fa­mil­iar, the Asian sta­tion, which con­sists of three sub­sec­tions: The noo­dles sta­tion, the ori­en­tal sec­tion and an In­dian the­atre kitchen that serves up ev­ery­thing from roti canai to tan­doori chicken. Next, pop over to the Ja­panese sta­tion to sam­ple their fresh sushi and sashimi. West­ern may well be the most fre­quented sec­tion and fea­tures a wide se­lec­tion of meats cooked in var­ied ways. From braised chicken, grilled lamb, poached duck, to grilled veg­eta­bles, this is the stop to bal­ance out and com­plete your plate and palate.

Freshly cooked pasta made to order, churned out along­side a con­stant pro­duc­tion of de­li­cious pizza by a wood-fired oven make the pasta and pizza sta­tions an­other not-to-be-missed food des­ti­na­tion.

Save some room for the dessert bar, for it serves up all man­ner of de­lec­ta­ble sweet in­dul­gences to com­plete the meal, from cakes, pas­tries to ice cream. The choco­late lava cake, with its gooey, molten choco­late fill­ing is to die for.

This hid­den jewel in the sub­urb of Bangsar of­fers up artis­tic flair in its geo­graph­i­cally di­verse menu, not un­like the fa­mous painter it’s named af­ter.

Fusion is how the restau­rant de­scribes its bill of fare, and the range does in­deed roam the world. A clas­sic, such as creamy wild mush­room cap­puc­cino, is ev­ery­thing it’s built up to be. Lash­ings of creami­ness and the meati­ness of the mush­rooms makes it even more telling that they put a (V) for veg­e­tar­ian next to it on the menu.

A su­perb main course is the sig­na­ture grilled New Zealand lamb rack. The de­gree of cook­ing is spot on and the mint sauce is en­livened con­sid­er­ably by the gen­tle heat of chilli. As pork is a ver­i­ta­ble rai­son d’être for this out­let, the Iberico ten­der­loin is a good al­ter­nate choice for mains. It is sen­sa­tion­ally matched with a truf­fle-in­fused potato mash.

In the dessert side, Leonardo’s takes pride in serv­ing old favourites, gen­er­ally pepped up with the house ice cream. Even in plain vanilla flavour, the Forty Licks raises the bar con­sid­er­ably.

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