Restaurant: Frangipani, Kuala Lumpur

Dining
Featuring contemporary French cuisine, the restaurant seats 80 around a still black pool. Its understated style creates an intimate ambience of quiet sophistication, a perfect backdrop to appreciate the delicious imaginative food from Chef Chris Bauer’s kitchen. An oasis in this rapidly developing city.

Chef Chris Bauer says:
“The more I cook, the more I feel that cooking should be simple. Of course there are times when one wants to expand the repertoire or try something really crazy, and that is fine, but I find myself returning more and more to the basics: A beautifully grilled lamb loin with a sauce made of braised mutton and root vegetables; the sublime with the earthy. It reminds us that all good cooking started with a slow, long braised piece of meat. That is the basis on which we build our dishes. When it comes to designing our menu, we keep this tradition in mind and when we try to do something new, maybe even surprising, there is one question that I always ask: Would I come back to eat this again? A dish may be good, it may be innovative, but if I can’t say I’d want to come back to eat it again, then, in my books, it’s fad, not food.”

Restaurant: San Francisco Steakhouse, Mid Valley Megamall, Kuala Lumpur

Foregoing the order of steak here would be a shameful idea and our order of the regular Rib Eye Steak was just juicy and tender. Let it be medium and it’ll be just perfect. Priced at RM48.90, the high-quality beef taken from the hindquarters was also served with sweet corn and a baked potatoes topped with shallots, spring onions and sour cream.

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Restaurant: San Francisco Steakhouse, Mid Valley Megamall, Kuala Lumpur

“Can you be my girlfriend?” I harmonized the question and the concurrence of him being so assure brought us where we are now. Sadly, we have to bring forward our rejoice of the anniversary since I’ve to leave very soon… Although it was just an afternoon lunch, the session seemed endless. I’m looking forward for every makan session with you when I’m back again dear! Simple and minimal. What we looked for this year. San Francisco Steakhouse provided the serenity. In all, food was delectable. Foregoing the order of steak here would be a shameful idea and our order of the regular Rib Eye Steak was just juicy and tender. Let it be medium and it’ll be just perfect. Priced at RM48.90, the high-quality beef taken from the hindquarters was also served with sweet corn and a baked potatoes topped with shallots, spring onions and sour cream.

To cut down the amount of meaty dishes, an order or the Alfredo with chicken and mushroom cream sauce was absolute. Won’t wanna go too heavy with the cheesy servings of carbonara this time Creamy sauce empowering the chunks of chicken and mushroom got hitched with the spaghetti, bringing the best out of it. *I’m relating this to us actually* haha . This was priced at RM19.90.

Restaurant: Coca Restaurant, Subang Parade, Selangor

A new item, as claimed by Andrea herself; the Steamed Live Crab with Beer! A gigantic Phillippines crab was chose for this dish, where the crab was steamed with beer, ginger and basil leaves. Do not worry about the alcohol content as alcohol will evaporate once exposed to heat. The crab absorbed much of the beer essence, which was quite refreshing. Definitely something new to try especially if you’re a crustacean fan (hint hint to Precious Pea).

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Restaurant: Coca Restaurant, Subang Parade, Selangor

The Pattaya BBQ Chicken (Kai Yang Pattaya, RM 11.80) might seem burnt and dry but do not let it fool you. Similar to the Pandan Chicken, the chicken thigh was grilled to perfection; slightly crispy skin while the meat remain tender and juicy. The marinade were sufficient, with a little smoky flavour.
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Restaurant: Coca Restaurant, Subang Parade, Selangor

Calvin doesn’t fancy Tom Yam, hence I had all the Seafood Tom Yam (RM 13.80) to myself, except the prawns. Not too oily and brimming with oyster mushroom, squid, onion and large prawns, I just love the taste as soon as the spiciness started to kick in. I even drenched my bowl of rice with it.
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Restaurant: Coca Restaurant, Subang Parade, Selangor

Usually come drenched with gravy in Chinese restaurants, the Thai Butter Prawn was prepared the opposite way. The large prawns were prefectly cooked with a savoury butter “crust”, elevated with curry leaves and other spices. We polished the plate clean.
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Restaurant: Coca Restaurant, Subang Parade, Selangor

Prettily garnished with chopped scallion, cili padi, garlic, coriander, ginger and lime sauce, the flesh were fresh and firm but not overcooked. I just can’t stop to “bathe” the meat with the tangy and spicy lime sauce before putting it into my mouth. Absolutely delish.
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