3 years. 3 years of being continuously amazed by Chef Alexander Waschl. It was like a 3 year affair that has finally reached its peak.
MIGF 2011 was “Hmmm… he’s good and the meal was promising“. In 2012 it was “Chef Alex is definitely a chef to watch out for.”
And this year, it’s just “Damn, I need to make dinners at The Restaurant a regular affair, not just an annual visit! “.
QBA became my favourite steak joint during the time I had my Starwood Privilege Card and is still is today. I go around eating steaks a lot (that and burgers) and admittedly, I can be fussy with my meats.
Though expensive, Qba had never disappointed me even after numerous visits. There were parts of the meals that wasn’t 100% to my liking, but overall it was never entirely bad.
To date, I had sampled almost 70% of the ala-carte menu, which means I need a reason to re-visit. I was itching for something new, an excuse to dine at Qba again. And thus the MIGF was just timely.
The menu last year deserves a solid ‘A’ for taste, presentation and value. Happily enough, Chef Pearl surpassed expectations again this time. This year’s MIGF menu was both surprising in terms of creativity and flavours.
From the start, the trio (have I said I love having variety on a plate?) of shrimp, chicken and corn chips – crunchy chips, sweet zesty tomatoes and the smoky BBQ sauce worked the digestive juices into overdrive in anticipation of the evening ahead.
A Composition of Tapas:
Chili Con Carne, Corn Chips, Sauteed Shrimp with Spicy Tomato Sauce, Smoked Chipotle Chicken with Orange Barbeque Sauce.
Aloft Kuala Lumpur Sentral.
Anyone who had stepped in here would have be stimulated with the colors, the pulsating energy and the vibe of the hotel.
Furnishings, lighting, decors, colors and novel use of space . It isn’t anything like any other conventional hotel.
The MIGF month is barely 2 weeks away. Have you checked out the menus of the 28 participating restaurants? If yes, which one are you planning to sample? 🙂
It’s that time of the year again. A full month of special menus carefully crafted by the many chefs in some of the top restaurants in the country; all ready to tantalize the tastebuds of the country’s hungry gourmands.
This year a total of 28 F & B establishments are involved; making a gourmand’s choice pretty straightforward, one restaurant for each night in the month of October; with a break of 2 days in between! :DD
