Hard Rock Café Kuala Lumpur is back again with a new menu that serves up some of the hottest ethnic street flavours. Starting August, the Smoke, Fire & Spice limited-time menu will be available at participating Hard Rock Café franchises across the world.
The Smoke, Fire & Spice menu features three types of proteins – chicken, beef or shrimp – served on a sizzling skillet accompanied by naan, salad mix, grilled vegetables, various types of cheese and six complementary dipping sauces for guests to sample from.
Served steaming hot and fajita style, the Smoke, Fire & Spice flavor options include:
Gojuchang (Korea) – a savory and spicy mix made from slightly fermented vegetables, dried chili peppers and garlic, inspired by flavors of Korea.
Kalbi (Korea) – a mix of soy sauce, fresh garlic, ginger and sesame seeds - this spice packs a sweet heat.
Harissa (Morocco) – a mix of dried chilies, coriander, ground caraway seeds and garlic that adds a bit of kick, inspired by flavors of Morocco
Chimichurri (Latin America) – a tangy mix of parsley, cilantro, basil, garlic and black pepper, inspired by flavors of Latin America
Piri Piri (South Africa) – a scorching mix of chili peppers inspired by flavors of South Africa
Barbacoa (Mexico) – a savory mix of chipotle peppers, cilantro, red onion, cumin and lime juice, inspired by flavors of Mexico
We were served drinks while waiting to taste the new dishes. Nor, the manager, told us it typically takes around 18 to 20 minutes to get an order of Smoke, Fire & Spice out. I chose the Wildberry Smoothie (RM29), a frozen delight of fresh bananas, pina colada mix, orange juice and Monin Wildberry Syrup.
My partner had the Mango Berry Cooler (RM29), a tropical blend of mangoes, strawberries, pineapple juice, orange juice, topped with Sprite. The drink is refreshing and energizing, with just the right amount of sweetness to counter the sour.
We shared the Jumbo Combo (RM88), a big collection of Hard Rock’s most popular appetisers. My favourites on the platter were the Signature Wings and the Spinach Artichoke Dip with Parmesan Flatbread and Bruschetta. The wings come in three different sauces - Classic Rock, Tangy, and Heavy Metal. The warm, creamy blend of spinach, artichokes and cheese are just irresistible!
When the sets finally arrived, the beef set caught my eye immediately – large, thick cuts with a tender centre. Juices from the grilled vegetables were also sealed in the beef, resulting in a very juicy texture and a well-seasoned taste. It was best paired with Piri Piri and Harissa sauces, in my case. These two sauces pack up a lot of heat and get progressively spicier, which is what a resident fire-eater like me would want.
The shrimp was very much similar to the beef in terms of texture – very succulent and juicy, also sweet and flavourful – but I wish there were more per serving! It is best paired with Chimichurri, simply because the tanginess of the sauce sharply enhances the sweetness of the fresh shrimp. Little precious things are meant to be enjoyed to its fullest capacity, shouldn’t it?
The chicken however, could use a little less cooking time in my opinion. The texture was a tad too dry and parched, and with its juice all dried up the taste was very bland, – I couldn’t appreciate it even when dipped in the sauces. Though, to be fair I have never been a huge fan of chicken meat, especially the drier parts like the breast. I encourage guests to try, after improvements are made. =)
The Hot Fudge Brownie (RM42) was big enough to 4 person-sharing. With rich gooey chocolate and creamy Haagen-Dazs ice-cream, nothing says rock'n'roll like a sweet lick. The Mud Pie (RM44) was cookie crust filled with heavenly concoction of coffee and chocolate ice-cream, and paired with hot fudge and almond flakes; definitely worth a try.
Guests can stop by Hard Rock Cafe Kuala Lumpur to try out the latest Smoke, Fire & Spice menu items or visit www.hardrock.com/kualalumpur for more information.
Address: Jalan Sultan Ismail, 50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia