Luuma Dining & Bar: New Sky Dining / Bar in KL

There's a new sky dining / bar in town, offering a fantastic view of the KL skyline, with the world’s second tallest building, Merdeka 118 bang in the centre. Located in Brickfields on the rooftop of Menara Sentral Vista, Luuma Dining & Bar is the perfect venue for date night or gathering with your friends. The decor is sleek, with floor to ceiling glass windows to fully accentuate the view it offers.

The menu is a mix of local and International flavours, ranging from appetizers, soups, salads, mains, and signature pastas and pizzas. 

What we tried here:
✨ Roasted pumpkin soup (RM25)
✨ Fried prawn Greek salad (RM33)
✨ Pan roasted barramundi with tiger prawns (RM46)
✨ Pesto pasta (RM32)
✨ Rose fizz mocktail (RM25)

Book your table here: 

Pork-free.

Opening hours: 11am to 12am daily.

Location: Luuma Dining & Bar, No. 20-2, Level 20, Menara Sentral Vista, 150, Jalan Sultan Abdul Samad, Brickfields, 50470 Kuala Lumpur, Malaysia. (Parking in Menara Sentral Vista basement: RM2 for every 45 mins.)

Tel: 019-499 6770

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Harry Ramsden Fish & Chips Shop, Genting SkyWorlds

Last month, we took the kids to Genting Highlands during the school holidays. And this is the REAL reason why we (the parents) wanted to go there.. to eat fish and chips lol!

I personally think it’s one of the best fish and chips you can find in Malaysia. The last time, we had it at Harry Ramsden at Sky Avenue, and was pleased to discover that they also have one outlet inside Genting Skyworlds. We stopped here for lunch; simply order at the counter and you will be given a number which will be called once your order is ready.

They have plenty of al fresco seating here; it simply is the best setting for enjoying your fish and chips. Cool crisp highlands air, with your fish and chips, will transport you straight back to Scotland.

Foodwise, the chips portion is a lil small but a huge improvement tastewise; this time, the chips were nice and crisp. Having your food cooked to order sure makes all the difference! They ran out of haddock so we had cod instead and it’s just as good as we remembered it.

Price: RM39 per set, inclusive of one drink. (updated 11/12/22 RM48 per set)

Location: Harry Ramsden Fish & Chips Shop, Genting SkyWorlds, Resorts World Genting, Genting Highlands, Malaysia (near Central Park).

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Recipe: Macaroni and Cheese

My kids love macaroni and cheese (aka mac 'n' cheese). 

This is the best one I’ve made to date, extra cheesy and rich, with a nice crunchy topping (made using panko breadcrumbs). To balance out the richness, we usually serve it with a salad on the side as well as some tomato ketchup. Do remember to make extra so you can have the leftovers for lunch the next day! 😋

Macaroni and Cheese (Mac 'n' Cheese)
Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 45 minutes

Recipe serves 6

Ingredients
300g macaroni
50g butter
50g plain flour
800ml full cream milk
100g shredded Cheddar cheese
100g shredded mozzarella cheese
Salt and freshly ground black pepper

For the topping
2 tbsp panko breadcrumbs
2 tbsp butter, melted

Serve with:

Boom Grow's “The Great Mix” (Parris romaine, buttercrunch and rocket)
8-10 cherry tomatoes, halved
Red amaranth microherbs

1. Cook macaroni in salted water according to packet instructions. Drain well and toss in 1-2T olive oil.

2. In a saucepan, melt butter. Add flour and cook, stirring frequently to make a roux. Whisk in milk a little at a time and cook for 8-10 mins until you get a thick sauce. Season with salt and pepper. Turn off heat and stir in both cheese.

3. Brush a pie dish with oil. Add macaroni and sauce and toss until well coated. Mix breadcrumbs with melted butter and then sprinkle over top of macaroni.

4. Cook in preheated oven (180°C) for 25 mins. Turn on hot grill to brown the top, for about 2 mins. Serve with salad and tomato ketchup on the side.

5. If you have any leftovers, store in fridge and heat up for 10 mins in a 180°C oven before eating. 

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Skillet x Beta KL: Where Modern European meets Malaysian cuisine

From now until November 2019, Skillet at 163 will be collaborating with Beta KL to present Skillet x Beta, with a special menu featuring new creations and old favourites showcasing the best of both restaurants.

The food, which will be served in Beta KL, is a spectacular combination of modern European and Malaysian cuisine. On the menu, you will find many wonderful local ingredients such as Malaysian caviar, Pahang single origin chocolate and Lawas Highland rice.

Snacks

To start, we had a variety of snacks; the truffle and rojak tart. The Truffle, is made with shitake mushrooms, topped with a sliver of pickled pumpkin and finally scented with truffle oil for the truffle aroma. The Rojak Tart on the other hand features a crisp spring roll tart filled with sengkuang and pineapple tossed in peanut sauce.

We also had the Kuih Loyang, a traditional snack commonly found during the Malaysian festivities. The crunchy biscuit is tinted with charcoal powder and topped with salted egg yolk cream, deep fried curry leaf and shallots, for a delicious sweet and savoury bite.

Appetizers

The Duck Rillettes was one of our favourite appetizers here. The duck leg is marinated in a pongteh marination for 2 days and then cooked sous vide, before the meat is shredded for the dish. Served with gula melaka syrup, starfruit gel, charcoal tuille and is best enjoyed with the crusty onion or sourdough bread.

Not to be missed is the Salmon Marble inspired by the Sarawak umai. Here, homecured Norwegian salmon is marbled with squid ink and served with pickled radish, mascarpone and a tangy fermented pumpkin juice.

We relished the sweet, juicy Tiger Prawn, skewered onto sugarcane and then deep fried with some quinoa. It was served with a spicy turmeric cream inspired by the gulai masak lemak from Negeri Sembilan. The accompanying spicy winged bean salad with budu was delish.

A marriage of French and Malaysian cuisine, the Escargot & Chicken Mille Feuille combines the flavours of otak-otak from Muar and escargot mille feuille. The water chestnuts and potato skin give texture to this dish while the spicy percik sauce gives it a nice flavour boost.

Mains

We love the unique Scallop Risotto, which is made using two types of rice grown in the Highlands of Lawas, Sarawak - Adan (white rice) and Beras Keladi (black rice). The Adan is a fine, small grain and is used for its fluffy and sticky texture. The Beras Keladi, on the other hand, is very rich and emits a sweet pandan flavour when cooked.The rice are cooked with cheese to give it a rich, creamy flavour and then topped with seared scallops and deep fried cordyceps flowers. BabySumoKids favourite mains here.

The Chicken Roulade, which has been cooked sous vide and then seared to finish, was wonderfully moist. Enjoy it with a touch of ginger, coriander and spring onion pesto, chargrilled chives, potato dauphinoise, pickled shallots and chicken jus.

My personal favourite was the tender Lamb Rump, which has been infused with all the bak kut teh goodness. The roasted garlic puree, along with the bak kut teh sauce further enhances the bak kut teh flavours. So good!

A beautiful, luxurious rendetion of the Penang prawn mee, the Lobster Noodle features pasta tossed with honey, butter poached lobster tail and a rich prawn-based sauce. 

Desserts

And then it's time for desserts. And when Executive Chef Raymond Tham makes his appearance, you know there is bound to be some dessert magic.

BabySumoKids were enthralled and captivated by the Signature Texture of Chocolate (Summer 2019 edition). Liquid nitrogen brings this chocolate dessert to life, and one of the kids were asked to pop it open using the mini hammer. As the name suggests, the dessert showcases different types and texture of chocolate, cocoa soil, and lavender popcorn along with a Thai milk tea sauce.

Specially created for the Mid-Autumn Festival is the Edible Lantern. Perfect for coffee lovers, indulge in the intense coffee mousse, coffee soil, chocolate flowers and tuile wafer.

Pretty in pink, the Strawberry Parfait comes with a rhubarb and ginger compote, white chocolate and pistachio crumb. Light and delicate.

Durian lovers, this one's for you. Featuring the king of fruits, the Musang king durian parfait with pandan cream, peanut croquant, Semai 72% chocolate from Pahang and edible gold paper was rich and creamy - every mouthful a delight. What an indulgent way to end the meal!

Petit fours - Smoked lemon praline and Coconut cookie with coconut cream and jackfruit

Mocktails

Oriental - apple vinegar, jujube, cinnamon, orange

Virgin Bird - pineapple, all-spiced, bitter orange cordial, CO2

Planter Mix (watermelon, rosemary, elderflower, ambra) and Asian Martini (earl grey, Asian cordial, lavender)

You can choose to have a 3-course meal at RM128 or a 7-course degustation menu at RM350. There is also a Lunch Menu, with prices starting from RM18 for a main course.

Pork-free.

Opening times: Lunch 12pm-3pm; Dinner 6pm-11pm. Bar open from 5pm-1am.

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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Blackbyrd Dine & Lounge, Platinum Park, KL

Soaring high on the 50th Floor of Platinum Park KLCC is one of KL's latest dining hotspots, Blackbyrd. The contemporary restaurant and lounge boasts panoramic views of the KL city skyline, including unobstructed views of two of Kuala Lumpur's most iconic buildings, the Petronas Twin Towers and KL Towers. Malaysian touches can be found in their interior, such as locally handcrafted wood and custom-made rattan chairs.

Come for the view and stay for the food; the menu is an eclectic mix of comfort food, with a focus on quality ingredients. Here at Blackbyrd, guests can indulge in Asian fusion dishes, as well as light bites, salads, steaks (USDA Black Angus and Japanese Wagyu) and pasta.

The kitchen is led by culinary maverick, Philip Mimbimi who hails from Michigan and also heads other kitchens by the Ismaya Group. Whenever possible, Chef Philip uses locally sourced ingredients such as the duck for his Bebek Goreng dish and vegetables from Cameron Highlands.

Start your meal with Blackbyrd's bestseller, the Crispy Nori Crunch (RM28). These delicious bites have it all - a great crunchy tempura nori seaweed base topped with fresh, spicy chunks of salmon, salmon roe and a generous shaving of Parmesan cheese. Great textures and flavours and so beautifully presented too!

The Tuna Feuillette (RM36) was equally fantastic. Thinly sliced raw tuna is placed on a crisp tortilla and is garnished with microgreens, caramelised onions, truffle aioli as well as balsamic pearls which gives it a lovely, complementary burst of sweetness.

For truffle lovers, the Truffle Tagliolini (RM49) is a real treat for the senses. Known as the "diamonds of gastronomy", this delicacy is used in 6 different forms in this dish. Truffle oil, truffle butter, truffle paste, shaved black and white truffle and finally a spritz of truffle perfume makes this a truffle dream come true. Too much truffle.?.. Said no one ever! I loved every mouthful of it... absolutely brilliant!

Just like the tagliolini, the cavatelli pasta is also made in-house daily. These gluten-free small pasta shells are sauteed with chopped escargot and porcini mushroom, both of which gives this dish quite an earthy flavour. Giving the dish some vibrancy are the green pea puree dotted around the dish as well as a mound of rich stracciatella (the delicious center of the burrata) to finish.

Escargot Cavatelli with Porcini (RM28)

Another popular dish here at Blackbyrd is the Mie Goreng Sambal Matah (RM28), whereby handmade noodles is stir fried along with sambal matah, a Balinese-style sambal, seabass fillet and served with fish cracker sourced from Terengganu.

For a sweet ending to your meal, the Es Cendol Waffle (RM18) will definitely hit the spot. This creation combines two fantastic Asian desserts - the HK-style egg waffle and the much-loved cendol. The pandan-flavoured waffle is topped with slivers of jackfruit, cendol, toasted coconut, grass jelly and coconut gelato. Pour over the gula melaka syrup just before enjoying.

Sip on cocktails at the sexy, sleek bar and lounge, adjoining to the dining area. Bar manager Diniy served us some of their fabulous signature cocktails - the bestselling Mango Crush (RM38), Madame St Germain (RM42) and Blackbyrd Espressotini (RM48). The lounge is also home to an extensive list of wines and spirits.

Operating hours: 12pm - 11pm daily.

Location: Blackbyrd KL, Level 50, Platinum Park, Naza Tower, 10, Persiaran KLCC, 50450 Kuala Lumpur, Malaysia. (Parking rate RM4 per hour).

Tel: 012-689 8576



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