A BI-MONTHLY NEWSLETTER FROM THE GASTRODOME GROUP
FOOD
DRINK
RECIPES
PLACES
TAP INTO OUR BEEF BASICS
TAKE THE COFFEE CULTURE HOME
LEARN HOW TO MAKE A MEAN PESTO!
SUNDAYS AT TELAWI
AUG SEPT 2014
On The Grill: Word from CEO
Crisp, crunch and croquetas!
Croquetas: Roasted chicken, Bacalao and Mushroom croquettes page 1
Content 4
3
WORD FROM THE MD
4
FEATURED The best of La Bodega in Pavilion Kuala Lumpur
5
CHEAT SHEET The guide to know what to do when you are in La Bodega on Jalan Telawi 2
7
BEEF BASICS What do you know about beef?
9
FEATURED RECIPES Try these at home: Penne al Pesto and the Moko cocktail
5 11
11
COFFEE CULTURE Bringing the aroma of coffee home
13
WINE TALK: THROUGH THE GRAPE VINE A little bit on how organic wines come about
15
FEATURED ARTIST Get cosy with Ushera
15 13
16
LIVE AT THE LOUNGE What’s happening at La Bodega Lounge?
17
CATERING AT GASTRODOME We cater for your needs anytime, anywhere
19
LA BODEGA A journey through the history of La Bodega
21
RETAIL AT DELI Find a range of artisanal delicacies and fine foods available at La Bodega Deli
19
Editor: Lim Ai Leen Creative Designer: Melinda Wong
page 2
On The Grill: Word from MD
Just call me Ed Welcome to the inaugural edition of On The Grill! When Sylvie and I opened our first La Bodega tapas bar, based on our shared passion for Spanish culture and gastronomy back in 1999, little did we know that we were starting a Spanish revolution’ in the KL dining scene! Fifteen years on from when we established La Bodega at Jalan Telawi 2, read up a little on the developments of La Bodega through the years. Featured in this first issue of On The Grill, keep up to speed on what’s hot and happening around Gastrodome’s restaurants and cafes over the next couple of months. At La Bodega Telawi 2, it’s all about lazy, happy Sundays beginning with the Smooth Breakfast, and swiftly moving into an afternoon of paellas, bubbly, and hi-tea. End the weekend with a little feet tapping, soul grooving Sunday Funk with DJs Augie and Nesh. Find out more about our Josper charcoal oven at The Press Room Bistro or better still, sample firsthand the fabulous cuts of beef grilled to perfection by our talented new Head Chef, Zaki. In this edition, our Group Executive Chef Emilio Ortega shares a simple recipe for a great Penne al Pesto. On the people front, get up close and cozy with sultry singing sensation Ushera! Also, meet the handsome Kalithas of La Bodega Pavilion KL, surely a familiar face to many of you regulars. Ever wanted to know about organic wines? Allow Wine Talk’s sommelier, David, walk you through the basics of this special method of wine making. I hope that you enjoy this edition of On the Grill, and I very much look forward to meeting you in one of our outlets very soon. Buen provecho, Edward Hyde page 3
On The Grill: Feature
La Bodega Pavilion Kuala Lumpur: Winner of La Liga Copa Del Gastrodome The distinct dark wood furnishing and terracotta tiles of La Bodega sits relaxed at the head of Pavilion KL’s Connection street. It opened its doors to the working and shopping crowd in 2007, bringing the flavours of traditional Spain right into the heart of KL. With our Chief Mixologist on board along with a notable line of illy trained baristas, it’s no wonder Pavilion KL came out on top at the latest internal coffee championship winning the outlet a hefty cash reward to be used to outfit the outlet with some new ‘toys’. Keep up the good work, guys! La Liga Copa Del Gastrodome is an internal competition in an effort to boost service and product quality, and also to promote healthy competition among the Gastrodome teams.
Have you met
KoAdegLaIpTavHilioAn Skl
Kalithas?
La b
What do you like the most about your work?
What is the most upsetting thing that has happened to you
The opportunity of meeting a lot of people and talking with them. I
recently?
get to gain new knowledge at the same time!
I was betting on my favourite team during World Cup, and they lost the match :(
What is your favourite food in La Bodega? Gambas al Ajillo and Chuletas de Cordero a la Parrilla of course!
What do you like to do in your free days? I like to spend my free days by getting good rest or spending that quality time by going to cinemas and hanging out in the other outlets. If you were on an island and could only bring 3 things, what would they be? A flask of whisky, a knife and a lighter. page 4
On The Grill: C Whoer d a t f rSohme eCt E O
CHEAT SHEET A guide to La Bodega on Jalan Telawi 2
RETAIL AT DELI Got a hankering for a good piece of chorizo and salami? Maybe some Camembert cheese, or something a little more exotic like cured sardines, anchovies, and pates! Browse from our chiller for these delights freshly flown in from their countries of origin. Flip to page 21 for more on our retail products.
HARNEY & SONS Harney & Sons was founded by John Harney in 1983 from humble beginnings. John mastered the craft of tea blending right out of his basement in Salisbury, Connecticut through the wise guidance of Stanley Mason. Built on a commitment to deliver customers the finest quality teas possible, Harney & Sons Tea remains family owned and managed, with three generations of Harneys preserving John’s tradition of fine tea, and traveling the world in search of the finest ingredients.
Whether for a mid-day snack, a post-lunch pick-me-up, or a working meeting, teatime is a great way to get your day back on track. At
TEATIME TREAT TIME
Deli, enjoy a decadent slice of cake from the chiller display with a steaming cup of coffee or a fresh pot of tea for only RM18++! Available on weekdays only from 3pm till 6pm.
Choices range from Carrot Cake, Pavlova, Chocolate Mousse, Caramel Macadamia, Red Velvet, Jackfruit Cake, Lemon Poppy Seed, Chocolate Banana and Rainbow Cake.
page 5
Th r ihl le: aFt eSaht u O n TO h en G r iel l :G C e reet
SMOOTH BREAKFAST Hearty breakfast served with a smoothie of your choice and an Americano coffee for RM35++
PAELLA SUNDAY
SUNDAYS at Telawi 2
Sundays are made of hearty brunches, lazy bones, afternoon delights and cosy nights. Ease into the day with the ultimate in breakfast fare and lounge till our chef powers up his humongous paella pan! Move the good feelings upstairs to The Lounge for a tipple or three of bubbly over a lovely Hi-Tea spread, and keep with the groove till DJs Augie and Nesh take over the reigns to cap off a well done Sunday.
RM15++ for a plate of paella which comes with a complimentary glass of Sangria. Happening from 12pm till 3pm. Available at La Bodega outlets on Telawi 2, Empire Shopping Gallery and Bangsar Shopping Centre.
CAVA BUBBLY HI-TEA Enjoy 7 different types of cava on freeflow at RM180++. Pair it with a delightful Hi-Tea Carousel at
SUNDAY FUNK DJ Augie and DJ Nesh putting the soul back in Sundays from 5pm onwards.
only RM220++. Every Sunday in August from 2pm till 5pm at La Bodega Lounge. With Ushera’s soulful vocals and Ganesh on the keys, it’s the recipe to a perfect week’s end. page 6
On The Grill: Beef Basics
W WH HA AT T ’’ S S Y YO
A GOOD CUT OF BEEF COULD HALT WARS.
It probably isn’t necessary to give more reasons to steak lovers to love their beef, but there’s no harm in learning more about this delicious meat. Beef is a rich source of vitamins and minerals containing significant numbers of Vitamin B12 and other vitamin Bs, vitamin D, iron, zinc, and other vital minerals such as copper, magnesium, and phosphorus. It’s also highly efficient at supplying your daily protein needs (an 85g serving of red meat supplies half the protein of an average adult’s daily diet). Typically, you can tell a good cut of beef from the colour, the texture, and the cut. Fresh cuts are typically rich and vibrant in colour, any discoloration may be indicative of bruising and staleness. A good cut will have a nice even grain of the meat. Check that the direction of the muscle fibres are tight and uniform. Any loose or broken fibres can be signs of poor quality and mishandling. Now, a well-butchered cut of meat is smooth and standard in size and thickness, with no unevenness or ragged edges.
PRIME PRIME RIB RIB This cut of meat comes from the primal rib and is a large roast piece typically including the entire 1 to 7 ribs. This large cut is the best (and the most expensive) part of steak cuts, a coveted cut that is tender and well marbled with fat making roasts juicy and incredibly flavourful.
RIBEYE RIBEYE The Rib-Eye comes from the rib section of the meat and is typically cut across the muscle. Depending on the preferred cuts, it can come with or without the bone. Rib-Eyes have a slightly higher fat content making the steaks from this cut juicier, with a mix of tender and firm consistency.
BRISKET BRISKET The brisket is a boneless cut from the breast area that’s considered the least tender cut but highly flavourful. This cut is typically cooked for longer periods of time in stews, barbecues, and as corned beef. page 7
On The Grill: Beef Basics
O OU UR R B BE EE EF F The leanest part of the steak cut, the tenderloin is exqui-
sitely lean and tender. One of the more expensive cuts of beef available that require very little work to taste great.
TENDERLOIN TENDERLOIN
NICE TO
MEATYOU
The Josper Oven is a traditional Spanish closed indoor barbecue using 100% charcoal heat and precision temperature control for cooking dishes to absolute perfection. This nifty oven has fast become one of the most coveted kitchen ‘toys’ of chefs around the world.
How the Josper Oven works is by drawing in air from an inlet at the bottom of the oven, and by letting out smoke and combustion gases through the iconic conical outlet placed at the top of the oven. This enables precise temperature control, whilst the closed door of the oven ensures that the meat extracts a beautiful smokey aroma while retaining all its natural moisture and juices.
The Press Room Bistro is located at Pavilion Kuala Lumpur. page 8
o t s e al P
On The Grill: R Weocr idp ef r o m C E O
e n n e P
W H AT Y O U N E E D 500g penne pasta 1 cup fresh basil leaves 1/4 cup pine nuts 1 garlic clove, roughly chopped 1/3 cup olive oil 1/2 cup coarsely grated Parmesan cheese Salt & ground black pepper, to taste
Bring a pot of water to boil. Add salt. Cook the pasta to al dente (follow timing instructions on the packet), and then drain well.
While waiting for the pasta to cook, place basil, pine nuts, garlic, Parmesan cheese and salt and pepper in a food processor. Blend until smooth. With the motor running, add the olive oil in a steady stream until mixture is well combined.
Pour the drained pasta into a saucepan and combine evenly with the pesto sauce. Add Parmesan shavings as desired and serve immediately.
HOW TO DO THIS
page 9
OOnn TThhee GGr ir li ll :l : FRe ea ct ui pr e
Mo ko
W H AT Y O U N E E D INGREDIENTS 30ml espresso illy long shot 2 scoops of vanilla ice cream 20ml Gianduia Chocolate Grappa 20ml dark rum
Mix all the ingredients in the milk shaker.
EQUIPMENTS
Pour into a pre-chilled martini glass.
Milk shaker Cocoa duster
Garnish with a sprinkle of cocoa powder.
Martini glass Serve this delicious drink with a side of biscuits.
This recipe can be used with decaffeinated espresso as well, so give it a shot!
HOW TO DO THIS An ice cream based coffee cocktail page 10
Woofrfde ef r C om On The Grill: C u l tCu E r eO
! t a h t p a T A cappuccino is an approximately 150ml beverage, with 25ml of espresso coffee and 85ml of fresh milk. The foaming action creates the additional volume.
p a g e 11
On The Grill: Coffee Culture
:
:
Myth
Truth
Cappuccino’s silky magic is beyond the grasp of home baristas. It’s just too delicate of a dance, best left to the café.
Great cappuccino is a delight available to discerning coffee lovers, right in their own kitchens.
DID YOU KNOW? Nowadays, just about anyone can be a coffee connoisseur.
Jersey Milk is gotten from pedigree, free range Jersey
With the many artisanal coffee houses popping up around the city, it’s so convenient to get a great cup of coffee on-the-go that many just can’t settle for second best anymore. This fast
cows originating from the Island of Jersey. The high quality milk has 20% more calcium and 18% more pro-
evolving coffee culture has made it increasingly hard on the
tein than standard milk, plus its unrivaled silky creami-
experienced palate to enjoy the simple cuppa at home.
ness is just heavenly. All Gastrodome restaurants and
But that’s all about to change with the right equipment and the
cafes now use Bright Cow Jersey Milk. Can you taste the difference?
right know-how. For a homemade cappuccino at its best, follow these steps: Pour cold milk into a metal steaming pitcher, about a third full. Release steam from the steaming wand for two seconds to eliminate any residual water.
always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the
Dip the tip of the steaming wand into milk and start the jet. As the foam rises and the volume of milk increases, lower the pitcher,
work). Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles. Tap the base of the pitcher firmly on the countertop to compress the foam. Prepare an espresso in a large cup (ideally, a cappuccino cup). Pour the foamed milk directly into the cup, first aiming for the center then, continuing in a circular motion out toward the rim. Operate the steam one more time to eliminate any remaining milk
It takes some practice with water, steam and foam, along with the right equipment on your countertop. You’ll want an espresso machine with a built-in steaming wand. And of course, illycoffee on hand as your foundation.
residue. The best foam is in its consistency, which depends on the milk’s fat content. For the most velvety, rich cappuccino, use whole milk. You can substitute low-fat milk, at the sacrifice of some smoothness. Foam produced from skim milk is light and meringue-like, and quick to dissolve. Source from
www.illy.com. page 12
O n T h e G r i l l : W i n e Ta l k
Through the Grape Vine by David Stephan, Wine Talk Sommelier What exactly are organic wines? Many drinkers of wine are
well. In other words, you won’t find it here in Malaysia.
unaware of what organic wines are while others question whether there’s a real difference in palate. In essence, a wine itself cannot be organic as preservatives are required so, technically organic wines are wines made from organically grown grapes. These organic grapes are grown using organic farming principles replacing the use of artificial chemicals with natural products.
There are many associations around the world that group wineries that are certified organic. The most renowned certifications include
In conventional farming, chemical fertilizers, herbicides, and pes-
Label AB or Ecocert (France), USDA Organic (US) and Bio Gro
ticides, are used to treat against disease and to encourage higher
(NZ). Certified wineries are
volumes of production. These chemicals can make their way up the
entitled to use the association’s logos on their bottle labels. Wine
roots to the leaves and fruits, and a very small amount may actually
Talk and Gastrodome restaurants carry some labels from wineries
have a detectable presence in the wines. Organic farming forbids
that have been certified organic such as:
the use of these chemicals. France: Perrin & Fils, Chateau d’Anglès In the making of wine, sulfur dioxide is an integral component added
Italy: Alois Lageder
during the fermentation, ageing process or bottling to prevent from
Australia: Grosset, Shaw & Smith, Petaluma
oxidation and bacterial spoilage. Though this chemical is already
Portugal: Monte De Peceguina
present in its natural form in the grape juice, the process has stirred
South Africa: Neethingshoof
some controversies within the organic wine world as many people
New Zealand: Konrad
have allergic reactions to the chemical, resulting in redness and skin
Chile: Veramonte
rashes (which is often blamed on the alcohol itself – possible, but not systematic). Most organic wines still do use the additive, but in a
Organic farming is not a complete guarantee of better wines, but the
much smaller, moderated quantities than traditional wineries.
grapes used will definitely be of much higher quality and you can surely feel the difference (the next morning especially).
In some wineries around the world, they still do take the natural approach using full organic farming, and without the addition of preservatives. These natural organic wines, in most cases, are made for immediate consumption because they don’t age or travel
page 13
Brought to you by
On The Grill: Feature
Wine is older than history. Humans didn’t invent wine. We discovered it. ~Philip Seldon, Wine Writer
page 14
On The Grill: F Weoar tdu rf e r odmA rCt E i sOt
that’s the kind of band I would like to have. What hidden talents do you have? I can do impersonations and act. I can be a clown too! Like seriously, for kids to lighten up their day. Any loves, other than music? I love to cook and make flower arrangements. I love my friends! Best advice ever given to you? You are as good as your last show. First song you sung during your very first performance and why did you choose this song? Kau Kunci Cintaku by Ramlah Ram when I was 7 years old for a school competition, which I won 1st place! Don’t ask me why, I was 7!
getting coSy with
ushera
Favourite food and drink? Cheese and wine. What are your fondest musical memories so far? Being in the school choir. That was my life and what I looked forward to everyday after class. There were so many like-minded friends to hang with. How often and how long do you practice? Everyday. I spend at least 1.5 hours for breathing and vocalising, first thing when I wake up. The rest of the day can go up to as little as 5 or as long as 12 hours depending on gigs.
This Bohemian spirited diva is a true entertainer, well-known for her warm bubbly personality and crisp voice. Meet Ushera, up close and personal
How do you balance your musical journey with other obligations – love life, friends, etc? I always believe in a balanced life though, to be honest, at this point I do have to sacrifice my social life a lot. I find myself missing my parents and my family most times but it’s a temporary trade-off as I focus on building my career.
When did you first start singing as your career? I started singing in KL in 2006 before relocating to Thailand between 2008 and 2010,
For those who have never heard you sing, explain your sound
touring around SEA with In Bed With Space. I became active again in
in 3 words: Soulful, jazzy and funky!
the KL music scene in January 2013. What’s your faourite thing to do when you are not Who are your musical inspirations? Oh, there are so many! For
writing/singing? I love reading and watching classical movies and
singers, I would say, Ella Fitzgerald, Etta Jones, Sophie Milman, Jill
musicals, or concerts of my favourite divas. Another one of my most
Scott, India Arie, Shirley Bassey and so many more. I also like musi-
favourite thing to do when I am not singing is sleep.
cians/composers like Dizzy Gillespe, Chic Corea, Herbie Hancock and McCoy Tyner.
5 years from now, you will be… Traveling all over the world singing and maybe even teaching singing to young kids.world singing I
Who would you most like to open for, why? Incognito. Because page 15
hope.
On The Grill: Live at the Lounge
WEDNESDAY NIGHT LIVE
AUGUST
8.30pm
Hot off the library racks. We recommend The Fault in our Stars, a John Green novel about love in the face of terminal disease. An insightful story filled with plenty of wit and deep characters. Recently adapted into a feature film directed by Josh Boone. “I fell in love like you would fall asleep: slowly and then all at once.” - John Green
SEE NO EVIL
6 13 USHERA Jazz, soul & groove
DOUCHE MANOUCHE Gypsy jazz & vocals
Time to get your feet tapping, head bopping at Sunday Funk! Join DJ Augie and DJ Nesh for a Sunday evening of music for the soul. Mixing it up with Motown flavas and 90s pop
20 27 CLAIR ROZELLS Golden oldies, retro & disco
SEPTEMBER
POOVA Soul, rock & pop
8.30pm
3 10 XIONG Musica popular brasileira
USHERA Jazz, soul & groove
17 24 MELISSA INDOT Pop rock, disco & dance
favourites, and progressing into the late night sessions with R&B dance tunes. Sunday Funk happens every Sunday from 5pm onwards, with Happy Hour all night long. Looking for something to do this Merdeka Day? Stay tuned for invites at facebook.com/mylabodega
hear NO EVIL Double or Nothing Tuesday: Do you pay or do we pay? Order off the Double or Nothing menu and try your hand at getting your order for free!
do NO EVIL
PATRICK TERBRACK Instrumental jazz page 16
On The Grill: C Waotredr ifnr g o ma t CGE aOs t r o d o m e
Catering for Comfort
Let us cater to your needs whatever the occassion! Gastrodome Catering Services is the catering arm of the Gastrodome group of restaurants and cafes. Specialising in authentic Spanish flavours and French-European gourmet cuisine, Gastrodome Catering Services serves to offer a tailor-made experience no matter the size of your party, anytime and anywhere. From a dizzying array of tapas and canapes, to having your very own paella chef cook up a feast of Spanish rice in the traditional way: freshly out of a humongous paella pan and onto your plate! Pick from a carefully crafted menu or customise your own to fit your needs and desires. We’ll make sure that you will be at complete ease to focus on entertaining your guests. We cater to make your event equal parts unique, memorable, and fuss-free.
Menu A Cold Tapas
Tortilla EspaĂąola
Olivas Marinadas Hot Tapas
Alas de Pollo Sazonadas en Barbacoa Berenjenas con Salsa de Pimientos Patatas Bravas
Calamares Fritos Paella
Paella Valenciana Mixta Dessert
Crema Catalana Brought to you by
page 17
Menu priced at RM95++ per person
ed ao t umr e O n T h e G r i l l : C aO t enr iTn hg e a G t rGi lal :s tFr o
Menu B Cold Tapas
Pimientos Aliñados
Mejillones en Vinegreta Hot Tapas
Tostada con Anchoa Pimientos y Mozzarella Champiñones al Ajillo
Patatas Fritas con Allioli Pollo Pop
Gambas a la Plancha con Salsa Picante Fideuà
Fideuà Valenciana Mixta Dessert
Crema Catalana
Gambas a la Plancha con Salsa Picante
Tiger prawns sautéed with chilli and garlic in spicy pepper sauce
Tosta de Escalibada
Roasted vegetables on toast with anchovies
Mini Soft Chocolate Brownie Menu priced at RM130++ per person
Mejillones en Vinagreta
Spanish mussels with chef’s dressing pp aa gg ee 11 88
On The Grill: La Bodega
Mi Casa Es Su Casa 15 years on, has found its home in Malaysia La Bodega Tapas y Vinos first hit the Kuala Lumpur restaurant scene in December 1999 adding to the vibrant sidewalks of Jalan Telawi 2 with Malaysia’s first ever Spanish Tapas Bar. Situated in the heart of trendy Bangsar, La Bodega offers an authentic menu of paellas, pastas and over 30 types of tapas mixing it up between the traditional and the contemporary, alongside a wealthy wine list of specialty labels exclusive to La Bodega.
La Bodega means “The Cellar” This Spanish tapas and wine bar was borne from a love for good Edward and Sylvie Hyde, founders of La Bodega
food, great wines, and Kuala Lumpur as the city that pulses to a
DEC 1999
AUG 2001
MAR 2003
La Bodega on Telawi 2
La Bodega Deli on Telawi 2
La Bodega Lounge on Telawi 2
Historical timeline of La Bodega page 19
OCT 2005
La Bodega Bangsar Shopping Centre
On The Grill: La Bodega
quick and steady beat. Founded by Edward Hyde and his industrious partner, Sylvie, their philosophy on getting the dining experience right at the first try is without compromise. Both with a long combined background in the restaurant business working in prominent restaurants in London and France, their stance on maintaining quality food and exceptional service has turned their ventures into long-lasting businesses.
La Bodega Lounge, the place where music resides In Spain, food and drink play a very important role in local culture, whereby most restaurants double as bars, and most bars will boast of an array of tapas and finger food. The Spanish way of dining revolves heavily around the gathering of people whether to watch a game of football, to have a coffee, a chat, or anything else. This has led to the practice of serving mixed platters and sharing portions of tapas at most local eateries. It is very common for families and friends to spend entire weekends together eating and drinking all day, sometimes over large, steaming pans of paella. Experience a touch of Spain at La Bodega with the food, the drink, and the space at your leisure.
La Bodega on Jalan Telawi 2, our first and main branch
OCT 2007
NOV 2010
2014
La Bodega Pavilion Kuala Lumpur
La Bodega Empire Shopping Gallery
La Bodega The Shore Malacca
page 20
On The Grill: Retail at the Deli
Retail at the Deli
Find a range of artisanal delicacies and fine foods available at the Deli, Jalan Telawi 2. CARCHELEJO Chorizo de Pavo Extra
CARCHELEJO Chopped de Pavo
Sliced turkey sausage
Chopped turkey slices
RM22 per pack of 80gm
RM23 per pack of 100gm
CARCHELEJO Salchich贸n de Pavo Extra
CARCHELEJO Pavo Lunch
Sliced turkey summer sausage
Ready-to-serve turkey slices
RM22 per pack of 80gm
RM23 per pack of 100gm
CARCHELEJO Salami de Pavo
CARCHELEJO Chorizo de Pavo Pieza
Cured turkey slices
Whole turkey sausage
RM22 per pack of 80gm
RM48 per pack of 250gm
CARCHELEJO Chorizo de Pamplona Pavo
CARCHELEJO Salchich贸n de Pavo Pieza
Sliced Pamplona turkey sausage
Whole turkey summer sausage
RM22 per pack of 80gm
RM48 per pack of 250gm
All prices shown are subject to 6% government tax page 21
On The Grill: Retail at the Deli
ARLEQUÍN Ventresca De Atún Claro
ARLEQUÍN Berberechos Al Natural
Yellowfin tuna belly in olive oil
Natural cockles from Rias Gallegas
RM31.50 for 115gm
RM52.50 for 112gm
ARLEQUÍN Filetes De Caballa
ARLEQUÍN Anchao Del Cantabrico
Fish filets in olive oil
Cantabrian anchovies in salt
RM24.00 for 115gm
RM49.50 for 110gm
ARLEQUÍN Navajas Al Natural
ARLEQUÍN Pate De Cabracho
Galician razor clams
Cabracho fish pâté
RM34.50 for 115gm
RM27.00 for 110gm
ARLEQUÍN Sardinillas Rías Gallegas
ARLEQUÍN Pate De Langosta
Sardines in olive oil
Lobster pâté
RM24.00 for 115gm
RM27.00 for 110gm
ARLEQUÍN Mejillones En Escabeche
ARLEQUÍN Pate De Bonito
Giant pickled mussels
White tuna pâté
RM28.50 for 115gm
RM27.00 for 110gm
FRANCIS FRANCIS
FRANCIS FRANCIS
FRANCIS FRANCIS
X7.1 IPERESRESSO
Y1 TOUCH IPERESRESSO
Y3 IPERESRESSO
For functionality, innovation
Easy to use with rigorous design to match
True bar-quality espresso with
and excellence
any internal space
one-touch convenience
RM1370 per unit
RM1250 per unit
RM900 per unit page 22
By Gastrodome
LA BODEGA TAPAS Y VINOS 16 Jalan Telawi 2, Bangsar Baru, 59100 Kuala Lumpur | T 603 2287 8318 Lot G109 Grd Floor, Bangsar Shopping Centre, Jalan Maarof KL | T 603 2287 2768 Lot C3.06.00, Level 3 Connection, Pavilion Kuala Lumpur | T 603 2148 8018 Lot LG25, Empire Shopping Gallery, Subang Jaya, Selangor | T 603 5634 8388 The Shore Malacca | Coming Soon
ESPRESSAMENTE ILLY Lot 3.10.00, Level 3 Connection, Pavilion Kuala Lumpur | T 603 2141 0028
THE PRESS ROOM BISTRO Lot 3.10.02, Level 3 Connection, Pavilion Kuala Lumpur | T 603 2148 3889
GASTRODOME CATERING SERVICES SDN BHD 16-2 Jalan Telawi 2, Bangsar Baru, 59100 Kuala Lumpur | T 603 2287 7691