The all-you-can get premium ingredients is from The Rare Food Company in Empire Residence. The Rare Food Company serves premium ingredients from different regions, offering engaging food produce and premium selections of alcoholic beverages in town.

A team of wild fire chefs, meticulously produce the finest plate before expediting, flare and flare non-stop. You will be able to see the finest cut of meat being slice, fresh octopus being plate on. Sound and aroma of the sizzling pan from the kitchen really arose the appetite.

If you notice, ratio of the seats are mostly alfresco rather than indoor. Glad that it wasn't that hot or humid choosing seats at the alfresco area because there's sufficient high-powered wall fans around the structure coupled with natural outdoor wind. The alfresco seats overlooking the beautiful residential view of Damansara Perdana.

Started with the appetizer - Pan-seared Iberico Gyozas (RM 28.00). Not the usual typical minced meat fillings inside the skin. They used the premium Iberico that was used for the filling then pan-seared gracefully at the right temperature to retain the succulent inside. The gyozas served with jungle garlic sauce for dipping. For me the gyozas has no difference if I were to compared them against any other gyozas from the Japanese restaurants. Unsure why this dish is in high demand?

Second appetiser for that night - Japanese Oyster Omelette (RM 29.00). A plate of omelette size of a hand palm, moist texture that was cooked right. Topped with fresh Japanese Oysters then highlight with the organic Yuzu and chilli. This dish you will enjoy the acidity and heat from the yuzu and chili, fresh ocean from the oysters.

The third dish that comes in with surprise - Pulpo (RM 78.00). The Spanish Octopus chargrilled to perfection (not rubbery but tender), beautifully charred drizzled gracefully with olive oil & paprika and served with smoked sauce to give a little heat to it. Highly reckon on this! Even the size of it is quite big.

Want some carbs? This is the Wagyu Bacon Don, served with pickled Kyuri & Shitake with Kombu Butter (RM 38.00). It is a small sized rice bowl that they make sure you don't outrun your calories calculator. Portion is just right, kombu smells great, together with the wagyu bacon slices.

The star and limited edition dish is the Uni Scallop Truffle Capellini. No doubt that the uni, scallops and roe are very fresh and delicate to enjoy with the capellini, however, the flavour of the broth seems to be lacking on my taste bud. Until they improvise the flavour, I will still recommend Darren Chin's signature somen. 

-Reservation is required.

-A place to impress your date with alfresco dining overlooking the beautiful view within Damansara Perdana.

-Be mindful of the portion as well as the price.

-Highly recommended dish: Pulpo 

-Consider twice on: Pan-seared Iberico Gyozas & Uni Scallop Truffle Pasta

Kepong's favourite - D'Fotune Western is one of the most happening restaurant and best cheap eat in Pusat Bandar Menjalara, that has been serving the community for quite number of years at a very affordable price in the neighbourhood.

From afar, it may look like a mamak restaurant due to the typical signage design & color used, the dining area expanded towards outdoor area as if it really looks like one, well the truth about it is that the restaurant is always full inside out regardless of occasion. Not to forget that most of the food items are cheap and big in portion.

 

Oven Baked Escargot (RM 16.80 for 6 pieces). Spicy escargot baked with herb butter and melted cheese all over. Taste yummy like seriously, well baked. The combination from the melted cheese is impressive.

Grilled Chicken Chop (RM 17.80) served with daily vegetable and French Fries, mushroom sauce. Tender piece of protein, delicious mushroom gravy. The rest, french fries and daily vegetables are quite straightforward.

Personal Summary: If you are looking for cheap eat, especially on western cuisine, this place is amazing BUT can be crowded during peak hours. Be there early to avoid stuck in a traffic congestion and to get better carpark nearby the restaurant.

Every country, place or even the universe - has its own best kept secret. Soon Heng Social Club is one of them, amassed their reputation with discreet way of conveying their messages through old, funky, or you can call it mystifying decorations, posters or props on the online platforms.

To be part of their social club member, it will take awhile to apply. Some said it took them a week, some may say a month or even dreadful, some gave up applying (not exaggerating) . The key to success is on the luck, timing and persistence. In fact, right into RMCO phase, I got my approval as soon as they posted up on their reopening.

Yes, mind you - by invitation only.

It was the exotic props - wrapping the patrons back to the old days, bringing em' back the memories as you dine. In fact, some corners are dark with supernatural" elements. Beware.

On the left is the Nutmeg Sour (RM 6) and on the right was the Artisan Hawthorn Berry (RM 8). The beverages did brought me back to my humble beginning before stepping into city, however, I realised, both drinks were a little too sweet. Feedback were given after payment.

Jyu Raku meaning "long life with happiness", it is a casual dining Japanese Restaurant with Japanese heritage since 2008. Serving fine exquisite Japanese cuisine, which most of their ingredients are imported & air-flown from native Japan. The restaurant prides in serving authentic Japanese cuisine with a twist of modern flair, prepared by the Master Chef from Japan.

I started with this bowl of tuna that served along side with the fermented soybean and quill egg. Extremely not my cup of tea. Its very slimy and it has some sort of odd taste but providing good experience for those who are new to this. Quill egg is to increase the texture, adding body to the overall dish.

It is hard to find quality bistro these days. BUT thankfully Chef Darren Chin decided to open his little retreat named - Bref by Darren Chin, an alternative way to enjoy his work of art in an affordable manner. Bref by Darren Chin is a contemporary Parisian Bistro that public can enjoy dining delicious meal, at a moderate priced meal.

Went there as a couple, that have my seat placed at the kitchen counter. At the kitchen counter, you will be able to experience open-kitchen concept, witnessing how the young Chef de Cuisine runs the show. The waiter will brief you on the menu and give you some recommendation!, but please be aware that the menu is seasonal and will change periodically.

 2016 BK Wines “One Ball” Chardonnay, Adelaide Hills, Australia (RM 42.00, by the glass)

Knowing what I will feast later on, this glass of white wine was the right decision I ever made. Vibrant and full of brightness, able to cut through extremely high fat content and cleanse my palate. Comes with a fruity sensation such as blueberry and orange, then leaving behind pepper, cloves and very obvious honey.

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Food

 Complimentary Antipasti - Crusty bread accompanied with Giant mammuth olives, piquillo peppers, pepperoncini & onion jam.

Loving the warm crusty bread. The mix giant mammuth olives, piquillo peppers pepperoncini and onion jam was outstanding.

 [Antipasti] - Torchon of foie gras fait a la maison (RM 55.00)

Two pieces of round seasoned foie gras accompanied with Chiang Mai's wild flower honeycomb at the side. The fattiness of the foie gras blends well with the authentic honeycomb from Northern Thai, gives a creamy nutty sensation on the tongue. Sadly, not my type of dish. Anyway, good experience thou.

/pro-tip: looking for combo with this dish? order a glass of champagne of any kind OR sweet wine of any kind. For cleansing palate wise, you may ordered like what i did above or you may ask the server to recommend you a few wine with high acidity characteristics/

[Pasta]- DC's Signature (RM 75.00)

Prior to my experience in Bref, was wondering what's the hype with this dish that the netizen had been raving about? Surprisingly, this is the best dish I ever had in my life. A plate with cold somen, covered with aged ponzu, topped with  Hokkaido bafun uni and roasted celeriac. Great texture within the somen, the aged ponzu blends well with the noodle. What more when there's exquisite ingredients on top of the cold somen. Portion of the noodle was on-point. Very satisfying.

 [Main]- Australian grass-fed rib eye steak au poivre (280-300gms) (RM 120.00)

An Australian grass-fed rib eye steak with roasted celeriac cream, buttered kale. To me, this dish is just "so-so", no Wow factor. Maybe an aged Wagyu can impress me. The size is just right for two pax, but if you are a bodybuilder, the portion is awesome for your gains.

 [Pasta]- Spaghettini with fresh red prawns from Kuala Selangor (RM 58.00)

"The simplest meal is the hardest to cook" - Ah Xian (2018), during his interview with Chef Darren Chin, got me curious and wondered why would Ah Xian said so? It is true, a simple pasta dish like this may look so simple but when it comes to preparation, it is another story. Thus, this pasta is pack with great taste and aroma. Pasta texture was on al-dente, the tomato passata taste great with seafood broth mixed in. Simply delicious.

Dessert

 Chocolate (RM 35.00)

Have you tried tasting local cacao? It is as good as imported cacao. The 60% & 70% cacao was used in Chef Han's Chocolate Royale, planted and grown by the Semai hill-tribes in Sinderut, Pahang. Garnished with boozy macerated cherries, dark chocolate creme and chocolate crisps. Taste delicious, minimal sweetness and leaving behind pleasant creamy mouthfeel.

Score

Price & Service: 4/5
Ambience: 3.5/5