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EPISODE,
A4-UG1-1 Solaris Dutamas,
1 Jalan Dutamas 1, Kuala Lumpur.
Tel: 03-62010787
Business hours: 11am to 3pm,
6pm to 10pm (Tuesday-Friday);
3pm to 10pm (Saturday and Sunday).
Closed on Monday.

IF ONE person likes Chinese food and the other likes Western cuisine, the ideal location for a dinner date may just be in Publika, Solaris Dutamas.

The newly-opened Episode Restaurant prides itself on serving both the cuisines and is also big on seafood, especially crabs and prawns.

During a recent visit, we were given the chance to try four of the 10 crab dishes on the menu.

First up was the stir-fried crab with chilli sauce, commonly known as chilli crab, which Episode Chef de Cuisine Soon Yu Kong said was the best seller at the restaurant.

It was not overwhelmingly spicy as indicated on the menu with two chilli markings, but just nice with a sweet taste, and the sauce was perfect to be eaten with fried bread.

Another spicy variety was the Stir-Fried Crab with Homemade Baba’s Sauce.

Episode Chef de Cuisine Soon Yu Kong with four of the 10 crab dishes available at the restaurant.

Episode Chef de Cuisine Soon Yu Kong with four of the 10 crab dishes available at the restaurant.

Soon said he took more than three months to perfect the sauce, which was unique to the restaurant.

“You cannot get this taste anywhere and our owner has planned to bottle it for sale,” he said.

One can taste the variety of spice that has been incorporated to make the thick dark brown paste that coated the crab.

The stir-fried salted egg crab was finger liking good too. The saltiness was not overpowering and will leave you wanting to clean every bit of the gravy.

Lastly, the stir-fried buttermilk crab was smooth and creamy.

Moving on to some Western dishes, there was seafood antipasto which came in five plates.

A variety of seafood, grilled and fried, was served with salad.

There were lobsters, prawns, squid, scallops and cod fish served with fruity sauce, garlic mayo sauce and wasabi sauce.

 

Grilled lobster and prawns are part of the seafood antipasto.

Grilled lobster and prawns are part of the seafood antipasto.

This dish was meant for four to six person as appetisers.

Chef Soon said the charcoal used in the restaurant was sourced from mangrove forests in Kuala Sepetang, Perak.

“The wooden logs from trees more than 30 years old are baked in mud and brick kilns over 20 days.

“This charcoal does not emit smoke and thus does not give a burnt smell and taste to the grilled food,” he said.

As for the main, there was the signature Episode beef burger, made from Angus beef striploin served with hand-cut fried chips.

Those who like the raw taste of meat should try this as it was only flavoured with salt and pepper.

The pan-seared cod with scallops and prawns was served with a creamy pumpkin cake with grated carrot and green bean sauce.

A good meal has to end with dessert. Here, the Episode signature cheesecake would keep you wanting more.

The Episode signature cheesecake.

The Episode signature cheesecake.

It was creamy and light, perfect to have with a cup of coffee, too.

As for the beverages, on top of the wine and beer to pair with the food, they also have thirst quenchers like the raspberry smoothie and mint coolers.

The latter can double up as a palate cleanser too.

The restaurant ambience was cosy and perfect for families and couples.

This is the writer’s personal observation and not an endorsement by StarMetro.

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