More than a little curious, about Curious Kitchen

One of the places we’ve been meaning to check out since the end of last year, was Curious Kitchen.

Surume Ika – grilled, smoked Pacific squid

Finally we manage to get our act together and and haul ass down to tropicana to check out this place.

With a chef that hails from Canary Island, we expected that some Spanish/South American flavours and influences would shine through in the cuisine, and they most certainly did. The seafood here is delicious – don’t miss the Surume Ika – grilled, smoked Pacific squid, laced with yuzu ponzu, tobiko and garnished with spring onions. Uncomplicated, yet packed with flavour, just the way we like our food. Paired with a NZ Pinot Noir, I had little to complain about.

if you’re a fan of ratatouille (as I am) don’t miss this rich slurry of succulent eggplant, zucchini, tomatoes in a smoky crown of charred cheese. Sublime.

Kids actually eat for free here so that’s a huge plus if you have kiddos in tow. This one is not on the kids menu but bubs loved it – sweet potato fries coated in onion and garlic butter, we had to hide it from her till she had finished her mains.

Wagyu beef bone marrow (RM60) and the Iberico Top Loin (RM95)

The pièce de résistance here would be the Wagyu beef bone marrow (above) and the Iberico Top Loin. The Spanish black pig is a delicacy for sure, and this particular cut, the toploin is even more exquisite – a mere 200 odd grams per pig, you really need to savour each bite. Unfortunately the top loin was overcooked and didn’t do the prized Iberico cut justice. The Wagyu was also on the overcooked side and doused in too much sauce. We like out meat as simple and unadulterated as possible. A good compromise with be to serve the sauce on the side. With a great wagyu rib, one doesn’t need all the palava. Just a perfectly charred medium rare meat, seasoned with some salt, hanging on the bone would do the trick.