Four Seasons, Capsquare

I must be the last living KL Blogger who had never been to this place, ... well, to be honest, I wasn't really a diehard fan of the famed Bayswater outlet in Queensway. I preferred the other Chinese eateries along the same road, like Hung Toa, and Kam Tong. But since the sterling has soared to RM7 to the pound, and although it has dropped back to around RM5.5, I haven't been to visit the Queen since 2005, so one has no choice but to replicate one's anglophile needs here in colonial KL. Marks & Spencers, ......Harrods (I still haven't been to the KLCC outlet), ....Victoria Station, ....(kidding), and now, Four Seasons of Bayswater.

The Everybody Loves Raymond group hasn't met up in awhile, and when the list of possible to eat at places was sent out via email, there was a resounding aye to meet here.

For starters, I didn't even know this Capsquare place existed...I mean, I did know, but I didn't know it existed in its present form. It actually looks quite nice. Although it was very quiet at night, I quite liked the ambience of the entire area. Good dinner venue, easy parking, etc.






Surprisingly, we were one of the only tables there that Monday night. However, I am sure the place must fill up at lunch time.



Nothing warms the heart more than seeing a whole range of meats strung up, waiting to be eaten. Actually, yesterday, while lunching at a coffee shop in Lucky Gardens (Nam Chuan), I was counting the chickens (after they hatched) at the chicken rice shop. Wow, just running some quick numbers through my non-Chinese educated and math impedimented brain, I'd say the chicken rice man was into some serious money! He can probably send his kid to study in London and ask them to eat 4 Seasons Duck rice there every day. I digress.


The brinjal hotpot with mince meat is always a favourite, wherever and whenever. If you like brinjal that is. Brinjal. Somehow brinjal sounds so much less exotic than Aubergine or even Egg Plant. What's in a name right. Problem with these dishes, they were all screaming out for rice the way a damsel in distress screams for her prince charming to save her from an ivory tower.


Sweet & Sour Prawns. Truth be told, I have always thought sweet & sour was the "ngak gwai low" golden standard. Which true blooded Han chinese eats sweet and sour ?.... however, there are sometimes when a good sweet and sour dish really adds flavour to complete the entire range of tastes.....the prawns were fresh, and crunchy, and this was a pleasing dish.


I presume this was Hong Kong Choy Sum. Though why Hong Kong, of all places, should be deemed a paradise for growing vegetables, is beyond me. I'd have thought with so little land, growing choy sum wouldn't be high on their GDP earning list. Well, veg is veg. As long as its not too old, and chewy, it's fine by me. Actually I don't even mind old and chewy. I'm a simple person.


Can't remember what taufu dish this was, but I remember it was one of their signature ones, and it was good. Bits of fish paste I think it was. (that's the problem blogging more than a week after the event....these grey cells have been ravaged by alcohol and retain less memory than an outdated pentium)...


Does this dish need an introduction? The layers of fat, sandwiched between the lean, beckon like an old friend. Actually, someone commented it wasn't fat enough. True, but thankfully so. Again, another dish that just yells, RICE PLEASE.


Charsiu, one of the mandatory litmus tests of any roasts place. On a scale of 1-10, I'd give it an 8. Pretty good, and a good balance of lean and fat. A conversation ensued about how it's impossible to find fatty charsiu in Singapore.

Hairy Berry, is that true? (very deja vu, I think we've had this conversation before)



Red Velvet cake

My second attempt at a Red Velvet cake. I seem to have major problems with preventing my creams from melting. Maybe because this was put together in haste, and it was like building a house on shifting sands, and the blardy cake nearly collapsed. Fortunately we weren't there for the aesthetics and I think the cake tasted quite good. Well, I gave the remaining quarter to Thamby to try.

Ah, how could I forget their piece de resistance, the famed Roast Duck. Well, let's not compare with the ducks in UK I reckon. I actually find the UK ducks a bit TOO fat (gasp, is that possible!) for my liking, and this one here more suited to my palate. Although the ducks hang around greeting arriving guests in the front, they aren't just chopped up and served immediately. I think they are slowly roasted again slightly, so that its warm, and the skin almost cripsy. Very good. No complaints whatsoever.


Definitely worth a visit. In fact, I went again with my folks 6 days later. Didn't bring camera though. Do try out the see chiu ngau hor too.