All for me? Yes please.
Following a 3 months transformation, the ever popular Latest Recipe at Le Meridien Kuala Lumpur debuts a refreshed look. I stepped in a few days back for lunch, and enjoyed both my time and meal here.
I never had problem with the restaurant layout to begin with, but I certainly appreciate the cleaner and better divided space now.
High ceiling, natural sunlight and brighter ambient lighting radiates a comfortable level of brightness without glare.
Since I have always preferred bright and cheery dining environment, this suits me perfectly.
However, at night, guest can expect to be bathed in comfortably dim lighting yet sufficiently illuminated for a pleasant dining experience.
Latest Recipe seats 140 diners and choices of seating include communal tables, a private dining room for 16 persons and well-spaced individual tables for smaller group dining.
Latest Recipe remained faithful to its initial 5-cuisine concept; so the main kitchens of Chinese, Indian, Malay, Japanese and Western cuisine remained, with noteworthy enhancements to the menu.
The testament of “feasting with your eyes first” becomes apparent when you step into the restaurant.
Eyes would instantly be drawn to the vibrant atmosphere, the vast spread of colourful dishes and the live-cooking stations where some dishes are prepared a la minute at the 5 distinct open kitchens.
The Japanese kitchen draws the crowd as usual, with thick cuts of sashimi beckoning diners and freshly fried tempura and the ever popular tasty chicken, beef, prawns, fish and scallops teppanyaki.
Do note that fish and scallops are only available for dinner though.
In addition to that, garlic fried rice, udon noodle and miso soup rounded up the Japanese offerings.
For many of us, the best of Japanese cuisine is the sashimi and sushi yes? 🙂
The Indian kitchen has always been stellar with its freshly baked flatbreads, thick rich curries and fragrant rice dishes.
Today we were spoilt with Lamb Kofta Curry (Lamb Meat Ball simmer in masala curry), Murg Hyrabadth (Chicken pieces cooked in aromatic spice), Machli Palak (Fish cooked in spinach curry), Kanava Masala (Squid cooked in masala paste), Aloo Masalander (Potato cooked with masala spice in dry manner), Kadai Panner (Stir fried cottage cheese with capsicums and vegetables), Channa Masala (Chick peas cooked in creamy curry gravy), Subji Masala (Vegetables cooked in mild curry gravy) and Dhall Curry.
Apparently the crab curry is something that diners should look forward to, though unfortunately it wasn’t available that day.
Well, if you are here, keep a lookout for it! 🙂
At the cold section the 3 space chiller “cabinet” displays tiers of fresh fruits, chilled desserts and cold cuts and appetisers.
These are presented in separate spaces and kept hygienic with a pull-down transparent screen.
The picture doesn’t do it justice. You should see this in person.
It makes you wonder “Why wasn’t this done before? Brilliant!“.
The cheese spread.
If the Indian and Japanese sections already had you excitedly planning your meal here, then the Western section would quicken your decision further.
I for one, are never able to the carvery section; where a good beef or lamb roast usually tempts.
Barramundi; sweet and flaky flesh.
The accompaniments of Baked Mushroom Confit with Provencal Crumble, Roasted Mediterranean Vegetable Baked with Ricotta Cheese, Corn and Green Pea’s Ragout and Potato Wages with Rosemary and Oven Baked with Chili and Garlic are not to be ignored either, all well prepared and so tasty!
I could eat this everyday. 🙂
Roast chicken with Asian spices and pineapple turmeric sauce. Moist, juicy and delicious.
Love salads like I do?
The extensive spread allows for healthy and low calorie eating too.
Freshly tossed salads are great additions to the fresh leaves and greens available. I usually add both, so there are more greens, yet not entirely plain as the ready ones would help to flavour the leaves.
These seared beef with cucumber green onion bean sprout and thai basil, poached prawns with blood grapefruit and oranges and the pan seared tuna with tossed arugula, candied peaches and crumbled baked ricotta cheese salads are superb!
In need of further enhancements? You will be spoilt for choice with the myriad of salts, seasonings, oils and dressings.
Fresh cold seafood such as these pack a healthy amount of protein and essential minerals too.
Going oriental, I noticed that the dim sum offerings had improved by leaps and bounds.
The steamed chicken, vegetarian, mushroom and chicken and prawns dumplings are bigger, juicier and packed a better bite than they did previously.
Thumbs up for that.
Pandan egg tarts, fried sesame balls, BBQ tarts, steamed buns, almond crusted balls and more lined the counter. You could almost have a mini dim sum feast already!
The noodle station offers piping hot bowls of Penang Laksa, Hot and Sour Vegetarian soup, Chicken Herbal soup and Muar Mee Bandung with Egg Drop. Take your pick of Shanghai Noodles, Kway Teow, Yellow Mee, Wanton Noodle, Mee Hoon or Ee Foo Noodles.
“Western” noodles are ala-minute too; would you prefer aglio-olio, carbonara, pesto, marinara or bolognese? And in the form of fusilli, penne, taggliatelle or spaghetti?
Over at the Chinese hot stir-fries counter, finger-licking good Stir fried Kam Hiong style Spicy Crab, Stir fried Vegetables Chap Chai Nyonya style and my absolute favourite (but super expensive) fish, the promfret had us going for 2nd helpings.
Promfrets are going for almost RM50 – RM70/kg in the market now and it is definitely not a common fish at buffets for obvious reasons.
Malay hot dishes – Gulai daging utara bersama pisang kapas muda (Beef curry northern style with green banana), Kerutub puyuh dengan telur puyuh (Quail kerutub with quail egg), Ayam masak merah kismis mekah haruman saderi, (Chicken cooked with sultana –tomato and local celery), Bendi goreng belacan dengan satay ikan (Stir fried lady’s finger with shrimp paste and fish satay).
Finish off your meal (or start) with desserts.
The waffles here are legendary, while the other pastries and cakes has always been good, local or western.
The “Bird Cage” features 8 types of Malay and Nyonya sweet delights.
A new soft-serve machine is in place, so you can eat all the low fat yogurt ice cream you want, and topped it with an assortment of almost 10 types of nuts.
I opted for the macadamias of course. 😀
Mini cone – Chocolate Coffee Cream and Mango Coconut.
Lollipops – Peanut Marshmallow, Chocolate Truffle, Mini Cup Cake, Choux Puff.
Dessert in Cup – Orange Jelly Fruits, Mascarpone Green Tea, Chocolate Pot de Cream, Bubur Cha-Cha Pudding.
Portion Dessert – Almond Financier, Red Velvet Roulade, Fruits Tartlet and Assorted Eclairs.
Indian Delight – Jelebi.
Cakes & Tarts – Apple Crumble Tart, Passion Mango Coconut Dacquoise, Morello Cherries Cheese Cake, Raspberry Chocolate Crispy Terrine, Plum Pithivier.
So lunch-ing at Latest Recipe soon?
Do let me know when you’re heading here so I can join you! 🙂
Le Méridien Kuala Lumpur.
Open daily from 6.00 am to 12.00 am
Space: Seats 140 persons including a private dining room for 16 persons.
Price: RM108++ for buffet lunch (Mon – Fri), RM118++ dinner (Mon – Thurs).
Fri – Sun dinner (RM128++).
For reservations, visit dining.lemeridienkualalumpur.com, e-mail: [email protected] or call Dining Reservations at +603 2263 7434.