Executive Chef Raymond Tham uses locally sourced, sustainable barramundi in his restaurant, and the collar is served in the lunch menu. This was my favourite dish of the afternoon, where the fish collar is baked with caramelised tamarind in the oven and then served with ulam and rice tinted with blue pea flower. There is a 25-minutes waiting time for this, but trust me, it's well-worth the wait. The sauce reminded me of the cheong cheng sauce you find on steamed fish head in Chinese restaurants, and complements the beautifully tender fish collar. Absolutely delicious!
Baked Fish Collar (RM30)
On the other hand, Baby D's favorite was the Duck Spaghetti (RM28) with confit tomato and quinoa. Of course this ain't no ordinary pasta - the duck is braised with spices and wood ear fungus. It tastes just like the braised Hakka pork dish, only this is made with duck since the restaurant is pork-free. The quinoa gives extra texture to the dish and the tomatoes are slowly cooked with assam boi (and the result is amazing, a mini umami bomb).
If all salads are so tasty like the Grilled Chicken Salad (RM22) here at Beta KL, I definitely wouldn't mind eating salads more often. In your bowl, you will find tender, grilled chicken with hints of lemongrass, roasted local pumpkin, broccoli, cashew nut, peanuts, confit tomatoes and an appetizing assam boi dressing.
For fans of spicy food, the Spicy Seafood Pasta (RM30) will knock your socks off, with a sauce reminiscent of asam pedas. Deep fried, lightly battered squid, prawns and torch ginger flowers complete this dish.
To pair with your meal, try one of their new, refreshing mocktails specially crafted by their chef-bartended Chris - the Virgin Watermelon Daiquiri or Happiness and Harmony.
Virgin Watermelon Daiquiri - watermelon, lime juice, mint, salted strawberry sugar.
Happiness and Harmony - passion fruit puree, chamomile tea, orange juice, lemon and strawberry.
Before we came to the restaurant, we mentioned to BabySumoKids that Chef Raymond often creates magic with his desserts. True enough, the kids were amazed when the Orange Snow arrived at our table, complete with liquid nitrogen theatrics and all. "Mummy, that's so cool!", to which I replied "Wait til you try the desserts, they taste as good as they look!"
The Mandarin Orange with Red Bean Snow is inspired by the red bean dessert (tong sui) that 他和Chinese eat after a meal and is usually made with red bean and mandarin peel. Here, Chef Raymond has created a mandarin flavoured semi-freddo sphere, sitting atop red bean and white chocolate. The texture of the semi-freddo is luscious and smooth, fantastic!
Another dessert which has been on the menu since the opening is the Earl Grey with Chocolate and Caramel. Though it doesn't come with theatrics, it certainly wowed us in terms of flavour and texture.
Beta KL Lunch Menu (note: available everyday now except Monday!)
Beta KL offers 3 different set menus for dinner: Taste of Beta (RM98), Discovery (RM180) and Tour of Malaysia (RM280). You can check out our previous reviews here and here. Lunch menu is available everyday, except for Mondays (rest day).
Opening times: Lunch 12pm-3pm; Dinner 6pm-11pm. Bar open from 5pm-1am. Closed on Mondays.
Location: BETA Restobar, East Wing, 163 Fraser Place, 10 Jalan Perak, 50450 Kuala Lumpur, Malaysia. (Parking: 1st hour RM4, every subsequent hour RM3).
Tel: 03-2181 2990
Website: https://www.facebook.com/betakualalumpur/
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I had duck kampua mee (yesterday's post in my blog) - it was ok, more expensive than the regular ones.
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