If you’ve ever wandered around downtown Bukit Bintang, you will notice the latest addition to KL’s boutique hotels, in the vicinity, The Kuala Lumpur Journal.
And it’s in this hotel that KL’s two latest eateries are housed – Bounty and The Shack.
French Onion Soup with a twist..
The Bounty itself served up a luscious menu.. dishes with a twist, that makes a change from your regular hotel dining.
Amuse bouche – truffle butter with cronut
Burrata cheese salad
The unctuous cheese, a delicacy from the southern heel of Italy and a richer cousin of mozzarella, is just to die for. Break open the mozzarella-like crust and let the rich, creamy, fatty burrata flow out all over the spinach leaves and caramelized walnuts and tomatoes.
Veal and Tuna Carpaccio
Overcooked and dry, we didn’t enjoy this dish so much.
French Onion Soup
This dish was just sublime. A twist on the french soup, we loved the gratinéed cheese on french bread which concealed a lovely poached egg beneath. It’s like someone telling you you can have breakfast at dinner time, and not that we minded.
Lychee Sorbet – refreshingly tart and sweet
Kimchi seafood paella
This dish was delicious but we really could not taste the Kimchi. But the fresh oceanic prawn zing that had infused into the rice and made them plump and inviting, was really toothsome.
Beef Cheek – wobbly and cartilaginous, this one is great for the meat eaters
Oxtail stew – Deliciously rich oxtail stew recipe, with oxtails braised in red wine and Chef Logan’s special stock, very nice but we were getting so stuffed by this point to fully appreciate it all.
Orecchiette pasta with duck
Lend me your ears. This pasta’s round, concave shape led to its name, which means “little ears” were perfect for capturing the chunky duck sauces.
Finally Chinese New Year inspired cookies (the peanut one is the bomb) and macarons looked like dinner had come to a close.. but in reality, there were 2 more desserts to be served!
Chef Logan putting the finishing touches on our desserts..
Crème Brûlée in a crust. It’s hard to disagree with the smooth custard in a flaky shell with a crackling burnt-sugar top. Served on a bed of summery fruits and a dollop of tart sorbet, this was good.
I don’t smoke but I always liked the aroma of pipe tobacco. This rich chocolate mousse infused with the warm aroma of tobacco was truly remarkable. Loved it.
All in all, Bounty certainly lives up to its name – lavish dishes that will have you clutching your sides and wondering how you’re going to roll out of the restaurant .. make sure you visit hungry!
Bounty @ THE KUALA LUMPUR JOURNAL
No 30. Jalan Beremi, Bukit Bintang
52000 Kuala Lumpur
Tel +603 2110 2211
Fax +603 2110 1100