I left my heart at Delucca..!
(And my chocolate martini.. sigh..)
The new Chef, the new smile.. most importantly... the menu now tastes great!
He has only been here 4 days, but I am glad that Chef Nicola Carradori who hails from Tuscany, is now heading the kitchen. Prior to this, he was based in China.
Where is this place Delucca?
It's where the old meets the new.. on Changkat Bukit Bintang.
I love the modern and old architecture of buildings you can find along the same row.
I also love a good apple martini.
The ones at Delucca are divine.
The Whisky Sour. Potent yet zesty. A real pick me up on a hot sunny afternoon.
The Zuppa Giorno which turned out to be a delicious soup of the day. Clams and cream of Carrot/ginger! A fantastic blend.
The Seared Tuna Salad. Light and refreshing but I would have preferred a more raw center to the tuna.
Insalata Funghi. Crispy and wholesome, the pine nuts added a nice touch.
This was the Soufflé Gamberoni - a prawn soufflé with a carrot cream sauce to boot. Far out. The soufflé was light and fluffy without ending up overbaked and rubbery (as you find in so many places.. ) This was my favourite of the day.
No, no.. wait a minute.. THAT was not my favourite of the day.
THIS tortelloni, which was not on the menu, but which Chef Nicola himself whipped up for us, was my favourite of the day.
OMG! I just died and went to pasta paradise.
The tortelloni was stuffed with pumpkin in saffron and mascarpone sauce. Just take a bite and wait for the springy tortelloni shell to give way, to a sweet-savoury pumpkin centre infused with saffron and other magnificent herbs..
What? How come no one ever cooked this for me before:P
Mousse, on the house but not, in your hair.
And my favourite, cutesy dessert.. the Rum Baba! Even the name is so cute.. kinda makes you wanna do a jiggle to it..
A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream. The batter for baba is even richer than that for brioche, and includes eggs, milk, and butter. No wonder it taste so sinfully good!
Richer is always better!
Add:
Delucca,
Ground Flr, Office Tower,
One Residency,
Jalan Nagasari,
KL
Tel: 603-2144 6545
Delucca,
Ground Flr, Office Tower,
One Residency,
Jalan Nagasari,
KL
Tel: 603-2144 6545
i love this already.....and not easy to find souffle in KL,my kind of food, really.
ReplyDeleteimprovement over the old place u say?
ReplyDeletei didnt hear too good things abt the old chef/s..so its now all good n promising???
brother B:
ReplyDeleteyes! wkd plc to hangout hor.. and get pissed
Joe:
MUCH better.. ;) hehe
Kewl new chef! Time to go soon. :-) U coming wif me?
ReplyDeleteanother place to note down in my buku 555 :p
ReplyDeleteLL:
ReplyDeletesigh.. yes.. when ar? haha.. ur schedule looks packed btw..:P
babe:
totally!
Ooo. ooo...
ReplyDeleteThe Soufflé Gamberoni looks good good....
I have not been to Changkat BB for the longest longest time!
KL is really amazing. so much good food to offer and attracting very talented chefs from all over too. the tortellini looks very tempting lah ... wanna try and make some this weekend, don´t know nice or not but worth a try.
ReplyDeletemmmmm... rum baba... that is like one of my top 3 desserts in life. They are piss hard to make though :(
ReplyDeleteBoozing in the afternoon again Mei? Tsk tsk....
ReplyDelete(:P Hee hee hee. Just teasing. Food looks great!)
hehe, at first i thought "Nicola" was female! Beautiful dishes - yumms!
ReplyDeleteBoozing in the afternoon again Mei? Tsk tsk....
ReplyDelete(:P Hee hee hee. Just teasing. Food looks great!)
Rum baba, rum rumma rumma.. i want!
ReplyDeleteRum Baba? Eh, got Rum Nyonya or not? :P
ReplyDeleteWhat a cute heart!
ReplyDeleteK man:
ReplyDeletecome.. come!
Lianne:
well, this is the tortelloni which is essentially a large tortellini!
G:
really? why? i nvr know what goes into a baba. cant bake to save my life..
J:
ReplyDeleteahem.. yar why? hehe
TNG:
rama rama was another place:P this is rhum baba:P
LFB:
very farnee ar u.. corny boy:P
Selba:
yar .. it stayed in the glass all the way till the end:D
yup.. as you said, baba is a yeast cake and although rich should be as light as a feather. They are really hard to make not because of the recipe but because the cake can dry out very easily or the 'sponge' is too dense.
ReplyDeleteMind you it is a very cheap (cost wise) dessert to make but yet only a few top restaurants can get it right - ie even a 2* Michelin restaurant cannot produce a good baba. Alain Ducasse (wiki him) made his name at his Louis XV restaurant in Monte Carlo with this signature dessert.
Just more tidbit info: although it is usually filled with whipped cream, it is more specifically filled with whipped 'chantilly' cream. And in top restaurants, you get a selection of Rums to pour onto the baba.
GAHHH! I just cruised here fr LL's Daikanyama post to this insane looking souffle! However am I to make past this weekend without going to the area?? And with all this rally + police action blocking off the city... so near, yet so far away!!
ReplyDeleteReally like your spot-on comment, "Its where the old meets the new..." :-) Couldn't have said it better.
ReplyDeletePhotos of the yummy and pretty food made me drool all the way fr Abu Dhabi!
might have to postpone Changkat Bukit Bintang area till that lil monster gets bigger
ReplyDeleteGosh, Deluca here I come! ^_^
ReplyDelete+Ant+
I hate u!! U din tag me to go! The food looks awe!! LOL...
ReplyDeleteSee u guys soon!
When you have awakened sweetly in Pasta Paradise and become newly rejuvenated & freshly reborn , we wanna be by your side...
ReplyDelete:p
faith:
ReplyDeletetis all cleared up now though, so go!
jules:
too bad u not back for long hor?
thule:
good idea
gratitude:
:)
wilson:
can always go again mah..
bsg:
can can:P
Hes the best you should really go, i luv the food!! And friday night theres live music.
ReplyDelete