Anyway, back to food related stuff. Was supposed to have something on, on Saturday night, but that was scrapped at the last minute, so decided to bring wife to Sudu Bar, at KL Hilton. Now, again, let me reiterate, it's not that I like fine dining. But with these privilege cards, it really doesn't make sense for us to eat elsewhere. Any run of the mill restaurant would probably come up to the same price.
We were debating whether to have the buffet, but not for long, coz I really didn't want to stuff my face. They have 3 ranges of buffet, RM98, RM108 and RM118. The variation comes in the main course. Buffet appetisers and buffet dessert. Too much for us. So I settled for a soup, and rib eye steak, and wifey had caesar salad and cod fish. My battery showed that it had expired when the starters arrived, so I didn't bother with pictures, but oddly enough, the battery gave up its last juices for me to snap pics of the mains. My tomyam pumpkin soup with crispy wontons was good, rather unique taste. Went down easily. I didn't care much for wife's caesar salad, as I generally find caesar salads too creamy and rich. (this is rich hor, coming from me).
My steak, Australian Rib Eye, was fabulous. It is so hard to get good steak these days, a nice cut with little embellishment, where the purity and quality of the meat is all important. My steak was done perfectly, and the size, aiyo, humongous. Gave half to wifey. Her cod, (initally she ordered lamb, but then decided to diet, and had cod), was also very good...it was swimming in a hollandaise-y kinda sauce.
The stained class ceiling in Sudu (senses and chynna probably share this too) was rather attractive, and since we were sitting underneath, I had to take a pic. Again, my grouse is the close proximity of the seating. I could hear the entire conversation of the couple next to me. He was actually asking the maitre d how to go about obtaining the privilege card.
Friend ordered some stuff over the weekend, but wanted them in individual portions. Aiyo, so much work. The hardest part is making individual pastry shells. (for me anyway, since these fat fingers are not cut out for delicate work). And she wanted individual carrot cakes, so I suggested to make them in muffin form.
Individual Lemon Meringue Pie-lets
Ah, further to the comments on previous post as well, by Boolicious and Nigel Skelchy of Just Heavenly, yes, the Lafite chef's name is Kevin Cherkas, and he does hail from Canada, but I knew there was a spanish connection somewhere, as his last stop before heading this way was indeed Spain.