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Wednesday, 8 April 2015

INTERLUDE Tapas Bar & Restaurant @Taman Tun Dr Ismail (TTDI) Kuala Lumpur


INTERLUDE
The 1st International Tapas Bar In Malaysia

Interlude Restaurant & Bar is the place to head to if you fancy tapas and cocktail food in a classy bistro. Located in the affluent neighbourhood of Taman Tun Dr Ismail, this French-inspired tapas bar provides good food with good entertainment.

Interlude is, after all, the brainchild of charismatic Malaysian chef-turned-restaurateur ~ Chef Rabindran Ramachandran with many years of culinary experience  working in Windsor Hotel in Melbourne. The restaurant was emulated after the bistros and bars in Collins St, Melbourne by owner cum chef, Mr Rabin himself. 

Relaxing and Stylish Setting

Trendy and cozy, it is a haven for many city slicker to get together after work to unwind and de-stress at this contemporary watering hole-cum-bistro. Swanky place for drinks with a long list of jovial beverages such as whiskeys, tequilas, gins, rums, sangrias, vodkas, wines, margaritas, martinis, mojitos, shooters, mocktails and cocktails to get you boozy.

With the support of his Sous Chef Loges, Chef Rabin embraces his culinary journey by using creative ways to prepare fine dining cuisines using fresh local ingredients and the art of experimenting with various food flavours and textures. Chef  Rabin was the driving force behind the menu and the interior design of the restaurant.

17 hours Slow Cooked Pork Belly 
RM 35.00

Star of the night at Interlude was this '17 hours Slow Cooked Pork Belly'.  Dig into their porky menu featuring their juicy signature pork belly and you are in for a pork-tastic treats. Chef Rabin brought the recipe back with him from Melbourne and it was an instant hit with Interlude's diners. To ensure it is cooked through and retains its juiciness, the whole cooking process is tedious and actually took close to two days to prepare.

A Sous-vide dish, a special cooking method of vacuum-packing meat and cooking it in a precise temperature-controlled hot water bath (less than 100°C) over long periods, low and slow, resulting in some of the most succulent and tender pork belly I've ever tasted.  

Served on a base of Gribiche inspired sauce made from grated egg white, cram, chicken stock, gherkin together with some taragon herb for that rich, green colour. Loving the rich and savoury Gribiche sauce as it really goes really well with the porky-li-cious pork belly.


Before you come over to savour this awesome dish, check out their drool-worthy video on the making of the 'Sous-vide' pork belly right here! 

Crispy Pork Belly with Kilkenny Glaze
RM 20

Hitting high points was the melt-in-the-mouth Crispy Pork Belly, baked with salt blanket to get roasted to crisp-skin, tender-flesh perfection. The pork are premium meats with a good ratio of fat and lean meat. Tender and succulent, it was ridiculously delicious in every bite. Served on a bed of fresh julienne pickled cabbage and topped with sprinkling of roasted of sesame seeds, this Kilkenny glazed pork belly bound to take you to a whole new level!   

Citrus Chicken Salad

As for the salad option, diners can try the Citrus Chicken Salad - A chock-full of market fresh raw veggies, generously added with herbs of mint leaves, Italian parsley with chicken breast chunks on a lemon vinaigrette dressing and topped with fried shallots. A creative mix of Asian with Western, the fusion salad was aromatic with the extra zing from mint leaves. Lemon vinaigrette dressing give a refreshing kick while chicken provide tasty vegan protein.

Grilled Chicken Breast with Mash & Chicken Jus

Ever hear about a dish and wonder, for like forever, what exactly it is. I have always heard of duck confit. I have tried it at Tanzini Upperdeck (Valentine-Menu), their French duck meat confit. At Interlude, we were served Chicken confit with mash and chicken jus. The chicken breast came out so tender, truly amazing with a good crisp on the skin and a super moist tasty chicken. Enjoy well together with old-fashioned rich and creamy mash potatoes. 

Chef Rabin explained that confit cooking method seals in the flavour but not the fat. Confit is cooking a meat in its own fat, slowly cooking meat, fish or vegetables submerged in flavourful oil such as olive oil together with liquid marinade until very tender. 

Grilled Pork Ribs with Guinness BBQ Sauce
RM 38

Well, let's say Chef Rabin takes his spare ribs seriously. He explained that the ribs were braised with cinnamon, five spice powder and pork stock for a hefty 2 hours till tender. Glazed with in house made Guinness BBQ sauce and flame-licked to perfection bringing out the best in the ribs.

Loved the unique flavour of the special Guinness aroma edged with spices. It was not too strong to get you drunk or something and yet mild enough for taste, infused with alcohol for an extra zing and the right flavour. Fork-tender and well marinated, the wonderfully smoky pork ribs were best eaten with hand and finger licking good. Served with bacon mash and citrus coleslaw.

Ultimate Interlude's Pork Burger
RM 20

Interlude's version of Gourmet Pork burger has both a chunky thick pork patty and pork bacon with a slice of melted cheddar cheese with butter head lettuce sandwiched between two thick sesame buns. The burger comes with a crispy helping of fries sprinkled with oregano and paprika for that added spicy flavour and drizzled with some Guinness Barbeque sauce! 

Baked Snapper in Tom Yam Broth

Seafood lovers are in for a real treat with the Baked Snapper in Tom Yam Broth. A fusion dish with Thai and Japanese-inspired ingredients, it had sourish acidity and spicy heat coming from the chopped chilli padi. John Snapper fillet was cooked in Tom Yam paste and Miso broth for its unique 'umami' pleasant savoury taste. Baked and served in foil on a bed of rice with corn. 

Nantua Spaghetti with Seafood 
RM 30.00

Another recommended and noteworthy dish was the Nantua Spaghetti with Seafood. An excellent pasta dish cooked in smooth and creamy prawns bisque as well as tomato based sauce, together with generous portion of crunchy fresh prawns, mussels and squid.  Cooked in simple tossed style but the result was a succulent and fresh tasting dish which would delight any seafood lovers! 

Carrot Parpedelle
RM 16

A great dish for vegan. Carrot Pappardelle as it is called, almost got me fooled as another large, board and flat pasta noodles. But instead, these are sauteed long thin strips carrots served with carrot and orange puree. Nutritiously garnished with oregano and mint leaves, great as a light meal especially for those on a diet. Try this if you loves carrots!

Interlude also has it very own mixtures of beverages ~ Interlude Speciality such as Caribbean Cendol, Green Winter, Emerald Island, Black Widow and many more. Check out their Beverage Menu here: interlude.beverage    

Rainbow Shots

To end our dinner, we were treated to a fun and exciting mini demonstration by Interlude's bartender serving us his Signature Rainbow Shot. A vodka drink made by layering of grenadine, sweet and sour mix, orange juice, vodka and blue curacao in a cocktail shaker. Special skills and pouring techniques are required for all the colours to be in such a perfect order. Perfectly executed!   

Ladies Night ~ Every Wednesday (7pm to 10pm)
Free Flow of Vodka, Whiskey, Tequila. Gin & Rum 

Happy Hours Promotion (4pm to 8pm)

Overall, Interlude Restaurant & Bar is great place to relax over good food and drinks with good service and nice ambience. Dine leisurely with affordable and delicious fine dining meals over wine, cocktail or beer, and be serenaded by live band performance every Friday  from 9pm till 11pm. Do check out their FACEBOOK Page for the current or on-going promotions and updates for time to time. Bon-Appetite!

Interlude Restaurant & Bar
No 50 Lorong Rahim Kajai 14

Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel: 03-7733 7119

1 comment:

  1. Star of the night at Interlude was this '17 hours Slow Cooked Pork Belly'. Dig into their porky menu featuring their juicy signature pork belly and you are in for a pork-tastic treats.

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