As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.
Thirty8 is famous for its incredible view, overseeing the city skyline of Kuala Lumpur and The twin towers, while sipping on your tea, hanging out with your friends or family, and have some dessert.
Overall, THIRTY8 offers one of the best views of the KL cityscape. However, we found the food to be hit-or-miss. In summary – come for the view, but temper your expectations for the food.
All the food served on our table were quite good despite how busy in the kitchen, with Korean Fried Chicken, Sizzling lamb hotplate and tenderloin beef is all good!
Further complementing the new Tujo, several new dishes were also added to the menu to mark the new chapter. Taking comfort food to new heights, Tujo’s menu features a plethora of local and international delights with additions such as the Wagyu Fried Kway Teow, the Ayam Percik Platter, the Tujo Wagyu Burger, Crispy Chicken Burger, Seafood Marinara as well as the Malaysiana Pizza, a unique nasi lemak pizza with traditional chicken floss, to name a few.
“Eat, Drink & Play” – that’s the tagline of Tujo, a bar-sserie and grill restaurant located on the ground floor of Ascott Residences. And now when you step into their rejuvenated premises, you would be more than enticed to practise just exactly what their tagline preaches.
There’s the Malabar Mutton Curry with Plantain Fritter (RM28) if you love a good curry. Another twist from a Kerala favorite, Chef Sapna substituted beef with mutton for extra richness. Plantains is paired with the curry to give it a different flavour and textural twist to the curry.
The Goan Chilli Prawn was just amazing. Cooked in garlic butter and coriander, so simple but so tasty. The breads were used to soak up all that precious garlic butter.
Our starter of smoky Goan Stuffed Squid (RM28) was quite a hit. Not only was the squid tender and well-seasoned with spices, the filling packed quite a punch in flavours. With just enough heat for flavours, it was the smokiness that gave the dish its yummy factor.
The new dessert created by Sapna was a nice surprise to end the meal. Using a freshly-made sweet appam as a beautiful lacy “plate”, Goa’s house-made Peanut Ice Cream, served with dashes of caramel and crunchy almond flakes was the perfect dessert to round up our lovely Goan dinner.
Pepper Beef Fry This Pepper Beef Fry might not be picture-worthy but it tastes so good! It is actually a popular Kerala-style beef fry, having bite-sized beef chunks cooked till moist and tender, packed with a great depth of spices and freshly ground pepper flavours. High recommended.
There's also the melt-in-your-mouth, Malabar Style Mutton Curry. It's rich, spicy and mellow, an additive dish some will die for, drawing the most 'ooooohs and aaaaaaahs' from the table. Mutton is never an easy meat to cook, and most are not able to make it tender but Chef Sapna's Malabar Style Mutton Curry was absolutely tender and soft.
