Set in an alfresco vibe, Curious Kitchen is the new haven for food lovers to gather with friends, tête-à-têtes, dine, and wine. Occupying an enormous space on the rooftop of Tropicana Avenue destined for the curious minds ready to indulge into something chewy to melt-in-your-mouth blowout. Laid out into three distinct areas: The bar, The Indoor Private event chamber, and the dining zone with an open-air kitchen ambiance that looks out onto lush tree greenery.
Sumptuously designed in exposed light bulbs, steal details, woodcarvings and brick walls. The interior screams industrial chic look and a San Francisco atmosphere – with added finesse. The kitchen is extremely busy and the Handsome Spanish Chef Rainer is so active making his craft (We certainly didn’t go to Curious Kitchen for the handsome cook, but we’re as equally passionately curious about food!) Our table is all set and thinking about red meat got our tummies rumbling.
We started off with Surume Ika, a grilled and smoked whole Japanese Pacific Squid, spring onions, yuzu ponzu sauce and Tobiko. Such an interesting dish to start off, I was fervently engrossed how does the flying fish roe tasted in a giant grilled squid! I mean I only savored these pearl like substance on top of a sushi and nothing else. Not only that it looks pleasing, it’s also tasty! We also picked Magro and Mash which is basically a grilled magro bites, truffle mash, and spring onions. The iberico slices were tender; the mash is a bit cheesy or buttery which I really can’t tell. There was too much of it and I got sated.
For the mains, Van picked Iberico Top Loin (RM 95) and I had Braised Aussie Wagyu (RM 23/100G), which got hot on a recent debate over an in-flight Malaysian Airlines’ (MAS) Magazine, Going Places with an allegation of promoting pork. I got to try it myself! I know exactly what’s the difference between beef and pork. It was beef! It looks pretty delicious and too lovely to eat. The beef though is unfortunately overcooked and plunged in too much sauce. At least, the marrow didn’t melt out and we didn’t lose the best part. Van enjoyed Wagyu beef though; it certainly means that we have distinctive taste.
Van let me relished each bite of Black Spanish Pig. He knows well that the first time I took a bite of Iberico I was impressed. The top loin was even more exquisite that perfectly paired with the red Pinot Noir (RM 37 By Glass). Mark recommended relishing it medium and God they nailed it!
Phewww the wasabi sauce outmaneuvers all sushi chains. I got to really taste the flavorsome of the wasabi roots than the spicy powdery wasabi out there that sting my brain to the core. IT’S REAL WASABI!
The sides, oh the sides how could I forget. We selected Ratatouille, and since the kitchen ran out of Sautéed Mushroom, we opted for the Garlic Prawns.
The Parmesan cheese in Ratatouille is just insanely pleasurable. Glad I picked this one; the richness of the slurry luscious zucchini, eggplant and tomatoes in a smoke-filled cheese was mouthwatering. Magnifique as the French may say.
The Garlic Prawns with a side of focaccia bread was served in a wood board that looks even more presentable. I love it when sometimes, dishing out traditional plates have this looking trendy style. Very Instagrammable! Wood makes an impression not to mention the savoury garlic and chili soup I almost caught in between prawn and dipping the toasted baguette bread!
Desserts are definitely enchanting. We’ve tasted all from the classic Crème Brulee that never goes out of style. The caramelized sugar on top is so rich and in good texture. I love how it melts on my mouth. It’s the best dessert for a reason. The chocolate mousse is too much chocolaty I preferred the Lemon Meringue Pie. I was blown away by the taste! The lemon custard filling burst with fresh citrusy and sweet flavor at the same time! Sublime.
We head over to the bar and have deep and meaningful conversation over a glass of wine and some bottles of beer. Truly, Food and drinks brings us to all occasions and even merely just simple chitchats.
Or finish the night with some sparkling.
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