With just 13 days until Christmas, we hope that your Christmas gifts for him and her are ready and your dinner plans are sorted. If you’re having a hard time picking a location or if Christmas turkeys are not your thing, we’ve featured three restaurants that serve Christmas-exclusive meals without the turkeys and Yorkshire puddings.
This week’s edition of In Good Taste has a different array of cuisines. Pince and Pints’ spaghetti lobster for instance is something from the sea, served Italian style, while the char siew lamb cutlet by Tao has a good balance of Asian and Western flavours. We also couldn’t stop eating TRACE Restaurant & Bar’s Australian angus prime rib (and we didn’t really have to because it’s part of a buffet spread) because it’s extremely tendar, juicy and just packed full of flavours.
Spaghetti lobster by Pince and Pints
The dish: When crustaceans meet Italian flavours, you’ll get this spaghetti lobster from Pince & Pints. The freshness of the blanched lobster goes well with tangy plum cherry tomatoes and is a great balance of flavours and textures. This traditional tomato-based pasta is inspired by the beautiful island of Capri.
The place: Indulging in seasonal lobsters all year round is now made possible thanks to this eatery. It serves wild-caught and air-flown lobsters from Boston, Maine, and Canada, and is known for its New England-style lobster rolls. Pince & Pints hails from Singapore, where it has two outlets there and one in Malaysia.
Pince & Pints, 32, ground floor, Jalan Telawi 5, Bangsar, 59100 Kuala Lumpur, +603 2201 3233
Char siew lamb cutlet by Tao Chinese Cuisine
The dish: Apart from Christmas turkey, InterContinental Kuala Lumpur Hotel also offers Chinese cuisine during the festive season and New Year. This dish — wok braised smoked char siew lamb cutlet with sauteed vegetables and baked garlic man tou is the highlight of their Christmas and New Year’s Day 6-Course Dinner. It’s a fusion of flavours between Asian and Western. Sweet and familiar char siew sauce paired with soft, meaty lamb cutlet offers bursts of flavour with every bite.
The place: Located on the first floor of InterContinental Kuala Lumpur Hotel, Tao (which means peach in mandarin) is lead by executive Chinese chef, Wong Lian You. Chef Wong constantly reinvents and creates new dishes; bringing his food to life using vivid seasonal flavours and prefers to use ingredients that are rich in colour and aroma.
Tao Chinese Cuisine, First Floor, InterContinental Kuala Lumpur Hotel, 165 Jalan Ampang, 50450 Kuala Lumpur, +603 2782 6000
Australian angus prime rib by TRACE Restaurant & Bar
The dish: The beef is marinated with spices and sous-vide for 12 hours, resulting in a flavour-packed meat so juicy and tender that your knife can cut through it without effort. This Australian angus prime rib is part of Trace Restaurant & Bar’s extravagant buffet menu for the festive season, which also includes hot smoked whole norwegian salmon trout, glazed honey-spiced whole
roasted turkey, and chicken galantine.
The place: Trace Restaurant & Bar is located on the 40th floor of Element Kuala Lumpur; which also claims to be tallest eco-friendly hotel in Kuala Lumpur. The restaurant is committed to serving fresh, local produce in their healthy western-fusion cuisine, that both supports the local farmers and reduce carbon footprints.
Trace Restaurant & Bar, Ilham Tower, 8 Jalan Binjai, 50450, Kuala Lumpur, +603-2771 3388