Saturday, 11 April 2015

Food: Interlude @ Taman Tun Dr Ismail (TTDI), Kuala Lumpur

May I present to you 'The First International Tapas Bar in Malaysia'. In case if you dont know, the word 'Tapas' is derived from the word 'Tapar' which means 'to cover'. Over the years, Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries. Now it simply mean a wide variety of appetizers, or snacks in Spanish cuisine. They may be cold, mixed with olives and cheese or even hot!


Interlude restaurant and bar is founded by the passionate and charismatic  Chef Rabindran Ramachandran. Alongside with him, also Chef Loges who is the man behind every dish prepared here. Incorporating science into preparing every dishes here to perfection!

 This is just the place to head to when you are looking for a fancy place to bring your loved ones for celebrations or just a simple dinner treat! It has a classy bistro kinda feel which definitely sets the mood right for a chillax nightout! 

The comfy yet spacious settings of the place. Best for friends and family gatherings over good food and ambiance.

Here's the food that I had that night,

Citrus chicken salad

Served with generous amount of fresh veggies, mint leaves, Italian parsley with chicken breast, fried shallots, and topped with some fresh lemon vinegar with a tinge of mustard. If you're planning on "eating clean" , this would be just the plate of goodness that you're looking for!

 Grilled chicken breast with mash and chicken jus

This deliciously looking chicken is confit ( a cooking term for when the food is cooked in grease, oil or sugar water at a lower temperature than deep frying). Well. it is rather a unique way of cooking however, this does maintain the juicy-ness of the chicken breast and not forgetting the crispy yet flavorful chicken skin. It comes with a generous serving of buttery baked mash. 

Crispy pork belly with Kill Kenny Glaze

This chunk of pork is baked with a blanket of salt, where the layer of salt is then removed and baked again. After 2 hours of baking, it is topped with a layer of  savory Kill Kenny sauce just before serving together with a base of pickled cabbage. 

Pork Burger

Look at that juicy looking patty! Don't you just wanna give it a bite? 
Consist of bacon strips, thick and juicy pork patty served with a generous amount of french fries sprinkled with paprika and oregano as side.

 BBQ Pork Ribs with Guinness BBQ sauce (MUST TRY!)

This ribs were braised with cinnamon, five spices herbs and pork stalk for a good 2 and half hours for the flavors to get right into the bones. Glazed with a layer of in-house made Guinness BBQ sauce to perfection! Whether or not you're a ribs lover, I can assure that you will definitely be back for more! 

Carrot Parpadelle 

This isn't a plate of pasta! This vegan dish with it's long strips of grated and shaved carrot served with carrot & orange puree. The grated carrot is tossed into a pan together with oregano, butter, cumin, and mint leaves. Try this if you're a carrot lover!

Nantua of spaghetti with a selection of seafood  

Another recommended dish here tonight! Pasta cooked in creamy prawn bisque with tomato based sauce. Generous amount of prawns and other seafood like mussels and squids! 

Red Snapper fillet

This Thai style Red snapper is cooked to perfection with Tomyam & miso broth served with corn, rice, chilli padi. It is baked in the oven for about 10 minutes before serving to it's customers.

This is not the end just yet. The highlight of the night is about to be revealed! 

17 hours slow cooked pork belly (MUST TRY!)

A sous viede dish ( Cooked under pressure) or it is also know as the "Modern version of confit". The piece of pork belly is first sealed in a vacuumed sealed and cooked in a water bath with slightly lower temperature (does not reach 100 degrees celsius). This 'low and slow' method of cooking results in this tender and juicy pork belly. By keeping the pork belly in a vacuumed sealed, it will retain the moisture of the pork it being dry up. 
Served with a gribiche inspired sauce which consists of grated egg white, chicken stock, cram, gherkin and some taragon herb that gives it's green colour.  

Here's a visual for you for an idea of the preparation of the '17 hours slow cooked pork belly'

Last but not least, I manage to catch a glimpse of the making of rainbow shots with the mini demonstration done by the Interlude's bar tender. I am utterly amazed by the bar tender's skills of making this shots.

Rainbow shots

50, Lorong Rahim Kajai 14,
Taman Tun Dr. Ismail 
Kuala Lumpur

Business hours:  Tue - Sun: 4:00 pm - 2:00 am 
                          Closed on Monday

For more info regarding Interlude, Please visit their facebook page here!

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