Saturday November 17, 2007

Hola Bodega

La Bodega’s Dining Room offers modern and heartier Spanish dishes.

By ALICE CHING

The Dining Room @ La Bodega
16 Jalan Telawi 2
Bangsar Baru
59100 Kuala Lumpur
Tel: (03) 2287 0851

Pork-free

Ask any KL-lite where to go for tapas and they will inevitably tell you La Bodega. This is hardly surprising since the outlet was responsible for pioneering the craze for these Spanish hors d’oeuvres among the city’s trendy set when it opened in 1999.

Everything Spanish: The Dining Room’s red interior is reminiscent of sunny Spain.

As the flag-bearer of modern Spanish cuisine in Kuala Lumpur, The Dining Room @ La Bodega’s participation in the Malaysian International Gourmet Festival (MIGF) 2007 has certainly generated oeuvres excitement among discerning diners in the Klang Valley.

According to PR and marketing manager Mel Anselm, The Dining Room was opened in 2000 to complement La Bodega’s tapas bar concept.

Ensconced behind plush velvet drapes next to La Bodega’s bustling bar, The Dining Room has an aura of quiet sophistication about it.

Its brightly painted walls in red and brown tones, polished timber flooring, banquette seating and muted lighting capture the unmistakable vibrancy of sunny Spain.

”The Dining Room offers tapas and heartier Spanish dishes,” said Anselm.

The kitchen team is headed by Swiss-trained Chef Gordon Freddy Boyong who cited his father as an inspiration to his passion for the culinary arts.

Chocolate citrus tart with caramelised pink grapefruit and macadamia ice cream.

Prior to his return to Malaysia, the boyish Sabahan had worked for several years in fine-dining restaurants in Denmark.

He said: “My philosophy is to keep an open mind when it comes to food. Although I’m partial to French cooking, I also like Italian and Scandinavian cuisine. I constantly learn, observe and absorb as much as I can.

“I believe in sharing knowledge and ideas with my team. There’s nothing more satisfying than knowing customers love and appreciate the dishes we prepared for them.”

To mark The Dining Room’s maiden appearance in MIGF, Chef Boyong has planned a special Degustation Menu. The starter of Foie Gras Espuma on Toasted Ciabatta comprises rich goose liver transformed into a frothy-creamy mass (hence meaning ‘espuma’ – in Portuguese which is foamy crest of waves). This is aptly paired with a glass of Moscatel Oro, Torres, Penedès, NV.

Turning the flavour stakes up several notches is the daintily presented Grilled Sardines with Mojo Picón and Parmesan Ring.

Grilled sardines with mojo picon and parmesan rings.

The fish’s charred smokiness is reminiscent of local ikan bakar but instead of sambal, it is enlivened by a piquant sauce of red picona pepper, garlic, oil and vinegar which is atypical in the Spanish Canary Island. The thin circular Parmesan cheese ring adds crunch and a distinct brininess.

Another Catalan dish is Button Mushrooms Stuffed with Lamb Confit. Complemented by a glass of Gran Viña Sol, Chardonnay, Penedès, Torres 2005, the wine’s refreshing crispness will leave you hankering for more.

Just when you think things cannot get any better, the Linguini with Crab Meat in Asparagus Cream Sauce succeeds in raising the bar. Despite its creamy taste, the blanched asparagus helps to lessen the guilt trip.

The tender and juicy Grilled Rack of Lamb with Vegetable Terrine and Spicy Beetroot Chutney scores brownie points with those who like lamb. Tantalising bursts of sharp flavours come from the tiny yellow mustard seeds in the rich, dark sauce.

Rounding off is a heavenly dessert of Chocolate Citrus Tart with Caramelised Pink Grapefruit and Macadamia Ice Cream with coffee or tea. The smooth, velvety chocolate is to-die-for. The pink grapefruit’s subtle tartness and nutty ice cream lend balance to this seductive treat.

The Dining Room@La Bodega’s MIGF Degustation Menu is available until end Nov 2007 at RM175++ per person (inclusive of matching wines) and RM125++ (food only).

source : thestar