GOODDAM

Tutut N. Sudiran

We were invited to become listed on members of an epicurean team calling themselves ''Amanti'' more than brunch as of this delightful new cafe at one finish of a row of newly-opened eateries helping a comparatively recently-built, well-appointed, residential complex in PJ. The architectural style and the landscaping aroundthe eating place were an extra attraction. The fare and beverage had been particularly laid on for Amanti as Gooddam, we had been advised, normally doesn't assist Sunday lunches. The collecting, the ambience, and the helpful and attentive support garnished the dinner. We intend to return.

Novi Ayuningtiyas

Simple and modern meals worth raving about. We'd the zucchini risotto, prawn spaghetti, and rib attention steak. It was tasty and the chef utilized fresh pasta making a lot of difference. Refreshing ingredients and worth heading back. We finished our supper withan espresso ice lotion.

Tommo

This 12-month old eatery in the Hub at SS2 was indeed a serendipitous find and this type of delight to partake upon as our first meal of 2020. They graciously accommodated us one hour before their afternoon closing. The sharing plate idea prevails here therefore betweenthe five folks, we picked eight plates (a variety of appetisers and entrees) and something dessert. Service is extremely knowledgeable (since it ought to be for an establishment like this), accurate and prompt. The timing of every successive dish had been considerate and comfortable; constantly preceded with a succinct explanation of this content and preparation. Certainly most of the dishes deserves a highlight. The poultry liver mousse tartlet has been one of the greatest we've tried (being pate fans). They were furthermore beautifully and dramatically introduced. The crispy and extremely flavourful prawn tramezzino (sandwich) served properly as a snack or appetiser. We enjoyed the pork loin-jicama slices but sensed it would fare much better with a pinch of ocean salt. Tagliatelle in ragu of duck, beef and pork made up of a well-made new pasta in a robust, quite umami sauce. Zucchini risotto may audio plain nonetheless it was completely al dente, interestingly seasoned and tasty. As enthusiasts of beef tartare, we discovered the version right here good but a touch too ‘unconventional’ with the fermented bean aioli dressing. We'd have preferred a far more classic mix of mustard, egg yolk and balsamic. Some real and tried methods nevertheless work best. However the advancement with the dessert had been extremely welcomed - panna cotta with coconut milk powder (fast frozen with liquid nitrogen); strangely much like a cendol however immensely satisfying. Starters range between RM22-40. Mains go from RM50-108. Desserts typical in the mid-RM30’s. Obviously, prices have become premium here; however they perform deliver on the product quality, sophistication, creativity & most importantly tastes.