Delightful fusion fare
B-G-03A, Glomac Galleria,
Desa Sri Hartamas, Kuala Lumpur.
Tel: 03-6206 1216
Business hours: 5.00pm-10.00pm, bar opens till late.
Nothing normal. This cheeky response by the capo uomo or “boss man” of Mezza9 Keith Raymond describing his latest four-month-old outlet.
Raymond, together with former-collegemate-turned-business-partner Kenneth Foo made sure they were personally involved in setting up and running the outlet right from the start.
One may raise eyebrows at the location of the restaurant, as Glomac Galleria is a rather quiet setting, but Raymond insists that the location, besides being visible to curious passers-by, is ideal as there is ample basement parking available for customers.
The ground floor serves as the dining area, whereas the bar is centered on the mezzanine floor.
The restaurant certainly radiates a vibe of its own, with an almost industrial-like theme with the cement wall finish and no-fuss decor, the atmosphere softened with custom made furniture, creating a look billed as contemporary by the owners.
Trained in Westminster and Kings College in London, head chef Sean Wong’s previous credentials include stints at Dukes Hotel, Checkers Italian Restaurant in London, Sentidos Tapas, Starhill and Flamenco Kuala Lumpur.
Wong whipped up a spread of some of the restaurant’s most popular dishes for sampling.
Starting with the tomato-based Salmon Bruschetta is a good way to pique one’s appetite, with the slice of salmon and small chunks of tomato providing a subtle tang in contrast with the crunch of the toasted baguette.
Those who prefer slightly heavier appetisers may opt for the Mushroom Bruschetta instead, made up of a generous portion of mushrooms in a cream-based sauce, served atop a slice of crusty French bread.
The creamy texture of the sauce coupled with the bread creates a combination that is sure to satisfy customers.
The Honey and Mustard Glazed Salmon was beautifully seared, with honey adding flavour and a slight sweetness to the fish, although the dish could used a little more sauce.
With zucchini and asparagus on the side, the fish had a slight crispiness on the outside, while remaining soft on the inside.
The Rack of Lamb was served with potato fondant and roasted cherry tomatoes.
A bite into the tender mint-marinated meat will result in a pleasant spread of flavours and freshness in one’s mouth.
The only possible downside of this dish is that big eaters or meat enthusiasts may find the smaller portions somewhat lacking.
For dessert, which is a speciality of chef Wong, we had Strawberry Tart followed by Chocolate Lava.
A visually appealing dish, the Strawberry Tart is a merry combination of slightly sour strawberries and pastry that crumbles in your mouth.
This confection is one that would please customers who are not fans of overly sweet desserts.
However, those looking to end their dinner on a sweet note should try the Chocolate Lava cake, something that is dubbed as the “chocolate dream”, according to one of the servers.
Served warm, this rich dessert is accompanied by drizzles of chocolate sauce and orange creme anglaise, the latter of which provides a smooth citrusy flavour that pairs well with the thick chocolate cake.
Crusty on the top but moist on the inside, the warm chocolate lava will ooze out once you begin to tuck into the dessert.
Raymond spoke candidly about the feedback received from customers but pointed out that Mezza9 offered some tasty choices.
He added that the feedback will be kept in consideration when they plan their new menu.
The new menu will see the incorporation of a wider range of food such as pizza and burgers, with their own added twist.
Mezza9 serves a combination of Asian Fusion, French, Greek and Mediterranean and Italian food.
This is the writer’s personal observation and is not an endorsement by StarMetro.