Unpretentious good food at this French modern bistro tucked away in TTDI. Let the food speak for itself @topshelf_kl offers casual dining & the food here pays homage to modern French cooking.
What I’ve tried:
*Spanish Pork Belly RM49 (2nd Pic)
-Saffron Risotto, Bacon & Gremolata (a green sauce made of chopped parsley, lemon zest & garlic). The absolutely tender pork belly definitely complemented well with the deliciously simple saffron risotto. You would be able to witness the perfect marriage on this plate - The tender pork belly, zesty Gremolate & the plump & al dente center of Risotto, well thought out and executed for sure.
Another favourite of mine here was the
*Mushroom Orzo Pasta RM 36
-Marinated mushrooms, bacon & truffle egg. Orzo is a small flat oval-shaped pasta that requires very little time to cook. It’s not rice but it's a small, rice-shaped pasta. It feels like you are eating rice but no you are not because you are able to taste that ‘al dente’ texture. With the added tasty crispy bacon pieces, this creamy orzo is definitely a must-try here. Really difficult to describe the overall flavour profiles but if you are a fan of mushrooms, bacon and creamy pastas, this is not to be missed.
What we had as starters:
Moules Mariniere RM39
My very first ‘good’ mussels experience was in Brussels. The whole Moules Frittes, you either love them or no. But oh well I’d eaten mussels in Brussels and finished off the plate of fries. Now, I’m here eating this Moules Mariniere with white wine, shallots and fresh herbs. The mussels from Topshelf were tender, and to pair it with toasted bread - it’s definitely the ultimate combo. Make sure to have it with bread and soak up all the scrumptious sauce. Would reorder when I visit again.
Liver Pate & Toast RM25
-Chicken Liver, Olive Tapenade & Toast
Just make sure to paté-up your toast repetitively before each bite :)
Escargot
-Baked French Snails in Pesto, Garlic & Butter.
Snails/escargots are one of those delicacies that people either love, adore or simply do not like. It’s your choice but for me - it’s something that I am ok to leave out in my order when I make a trip to Topshelf next time.
TBC in comments ⬇️
同時也有1部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Cómo hacer guacamole Japonés muy fácil y delicioso! I used wasabi instead of chili, cayenne pepper, or any hot spices. Very simple and tasty, so I h...
toasted bread in spanish 在 OneFM William Facebook 的最佳解答
Hello Good Day ~
今天的Hochak为大家介绍位于Star Hill 底层的Sentidos Tapas, Spanish Bar @ Starhill Gallery(后门进去左边就是了)
如果没试过地中海美食,小两口去“撑台脚”真的不错,一定要好好爱惜身边对你好的那个人啊~嘻嘻
以下是我们当天吃的菜单,可以参考参考~
~Grilled Flanked Steak
3 corn tacos loaded with shredded letuce, mashed avocado, pico de gallo, green onions, cilantro and queso
~Prawn Avocado Salad
Tiger prawn with mixed salad and avocado served with vinaigrette
~Oven Baked Herb Mushroom
Tossed with garlic, parsley and toasted bread crumbs
~Honey Glazed Chicken Wing
Open fire grilled chicken wings basted with chilli honey bbq sauce
~Roasted Garlic Chilli Chicken
Served with lemon cream, fresh herbs and cracked pepper
~Sauteed Garlic Tiger Prawns
Served with parsley capers butter sauce
~Churrasco Mixto
Lamb chop, beef tenderloin and chicken
~地中海海鮮飯
~Melt in your mouth Creme Brulee
Caramelized brown sugar crust on top a creamy custard with a hint of orange
~Churros Mexicano
Cinnamon dusted churros with rich chocolate fudge
toasted bread in spanish 在 ochikeron Youtube 的最佳解答
Cómo hacer guacamole Japonés muy fácil y delicioso!
I used wasabi instead of chili, cayenne pepper, or any hot spices.
Very simple and tasty, so I hope you like this idea :D
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Wasabi Guacamole Japonés (Japanese-Style Wasabi Guacamole)
Difficulty: Very Easy
Time: 10min
Number of servings: 2 people
Ingredients:
1 ripe avocado
100g (3.5oz.) sashimi grade red tuna
50g (1.7oz.) tomato
1 tbsp. or more Parmigiano-Reggiano
1 tbsp. lemon juice
1 tsp. Usukuchi Shoyu (light-colored soy sauce) *saltier and has a thinner texture than the regular dark-colored soy sauce
1 tsp. or more Wasabi in tube *freshly grated Wasabi is perfect
1 tsp. sesame oil
chopped green onion (or asatsuki) *if preferred
unflavored tortilla chips
Directions:
1. Bring a pot of water to a boil, dip the tomato for a few seconds to soften the skin, then peel. Seed tomato and cut into small pieces.
2. Cut red tuna into small pieces.
3. Using a fork, roughly mash the avocado. Add lemon juice (to prevent browning) and mash some more to coat.
4. Add Usukuchi Shoyu (light-colored soy sauce) and Wasabi mixture and sesame oil. Using a spoon, gently mix to keep the flavor of wasabi and sesame oil.
5. Then, fold in tomato, tuna, and freshly grated Parmigiano-Reggiano.
6. Sprinkle some chopped green onion (if preferred) and serve immediately with tortilla chips.
*Another way to serve: Serve on top of toasted baguette slices with Shiso leaves! Sprinkle white sesame seeds and/or chopped green onion if available.
レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/03/blog-post_27.html
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