Spices@Furama Bukit Bintang Kuala Lumpur,
136, Jalan Changkat Thambi Dollah,
Kuala Lumpur.
Tel: 03-2788 8888
Business hours: 6.30pm to 10.30pm.
WESTERN and Asian food lovers can look forward to set menus dinner fit for the family at Spices, Furama Bukit Bintang Kuala Lumpur.
The set menus offer three options for each course, starter, soup, main course and dessert.
Sous Chef Haslinda Nawi and her team have put together some of the hotel’s most famous dishes to form the menu.
Western food enthusiasts can choose the Tomato Mozarella Salad, Fried Sweet Peppers with Herbs and Vinaigrette or the French Beans with Cheese and Tossed Walnuts.
The triple-deck tomato and mozzarella dish is a unique combination, with a pesto oil made from basil. According to Haslinda, the pungent taste of the basil goes really well with cheese.
The French beans are also a must-try as the crunchy beans pair well with the cheese and tossed walnuts.
Spice of life:Steamed rice, Nyonya-style Fried Fish and Garlic Kangkong.As for the Asian menu starters, there are the Crispy Squid Salad with Lemon Vinaigrette, Egg Roll Popiah and Malaysian Pickle Salad. The squid is crispy and comes in a generous helping while the popiah is a usual Malaysian delight.
For soups, there are the western favourites — Wild Mushroom, Pumpkin and Sweet Potato as well as Potato Leek. There are three types of Asian soups, including White Radish, Vegetable with Chicken Meatballs and Spicy Mutton Potato.
“Our wild mushroom soup is a simple recipe comprising shiitake mushrooms and button mushrooms sauteed with onion, celery with a little bit of basil and thyme,” she said.
Haslinda recommended the vegetable with chicken meatballs for Asian soup lovers. The clear soup has fried beancurd skin, and wholesome meatballs but Haslinda has removed the fish maw typically used in the recipe as a number of diners do not favour it.
Dessert delight:Rustic Polenta Cake.The main course has some interesting selections for both menus.
Those who choose the western menu can opt for the Rolled Chicken Breast and Green Vegetables with Mushroom Sauce, Pan Seared Dory Fish with Creamy Saffron Sauce and Farrotto Primavera.
The Asian menu offers Steamed Rice, Fried Fish Nyonya Style and Garlic Kangkong, Steamed Rice, Homemade Ginger Chicken and Stir Fried Baby Kailan or the Briyani Rice, Braised Beef and Mixed Vegetables in Oyster Sauce.
“The dory fish is pan seared with olive oil while the creamy sauce uses fish stock as a base. The shallots are stir-fried with butter to make them more fragrant. Saffron is then added to the fish stock,” explained Haslinda.
The Farrotto Primavera is a pasta with tomato sauce, onion, celery, carrots and bay leaves.
Haslinda recommends the Briyani Rice served with the all-time favourite beef rendang.
As for dessert, the options include Sago Gula Melaka, Red Beans in Coconut Milk and Bananas in Coconut Milk as well as Italian Traditional Cake, Rustic Polenta Cake and Apple Oats Bran Cupcake.
Both set menus are priced at RM38++ per person.
This is the writer’s personal observation and is not an endorsement by StarMetro.
