We recently had the privilege of trying out Curious Kitchen. I can’t believe we had not heard of it before the crazy #porknotpork MAS in-flight magazine saga with their wagyu beef. But it’s good that a lot of good publicity happened in the wake of that drama for the restaurant, because we easily had one of the best meals of our lives there.
Starting off with a Yee Sang since Chinese New Year is just around the corner, we “lou’d” to the beginning of a delicious and overall satisfying meal. “Eat without getting fat,” I wished while tossing the Yee Sang. One can hope, right?
Though that wish may not have come true, the other wish I made for a good meal definitely more than came true. Curious Kitchen not only met our expectations but surpassed them. Starting off with their mushroom soup (RM18), this thick and creamy broth was a great appetiser. It’s just the way a mushroom soup should taste - rich and textured, without being overpowered by the truffle oil.
We also sampled the garlic prawns (RM36). This tapas styled dish is East meets West because of its unique flavours in the sauce, that is very Asian rather than Western. We just couldn’t get enough of it!
Next, we tried the Surume Ika (RM55), which is a whole grilled and smoked Japanese Pacific squid served with roe and their homemade yuzu ponzu sauce. Seafood lovers will enjoy this.
For the next appetiser, we tried the ratatouille (RM8). This is slightly different from your usual ratatouille because it has cheese. Honestly, this was my favourite dish of the night. It was tasty and well seasoned. I polished off the whole dish without hesitation.
Finally, for the mains, we started off with a iberico too look (RM95). This pork, cooked medium rare, looks more like beef than anything. But once you cut into it and have a bite, there’s no mistaking that decadent porky flavour. We were amazed that pork could be so dark and cooked to look just like a steak. We’re glad we tried it and it’s definitely best enjoyed medium rare.
We also had their special braised Aussie wagyu MB1 bone-in beef short rib (RM23/100gm, min 500gm at RM115). The meat is braised for 24 hours, so when we tried to cut the meat off the bone, it literally just fell off without any effort. The meat was packed with flavour and was so juicy.
Desserts here at Curious Kitchen are a must-try. We recommend leaving space so you can try all three of their desserts. We started off with a deconstructed lemon meringue pie (RM21). This is a very punchy, sour dessert that really gives you a kick out of the food coma you will inevitably fall into after the heavy meal you’ve had.
We also tried their crepe brûlée (front - RM16) and chocolate mousse (back - RM16). The creme brûlée is straight to the point and made perfectly. The chocolate mousse is just layers and layers of decadence piled into small ramekins. How can you say no to that (even if you’re on a strict diet)?
Will we be back to Curious Kitchen anytime soon? The answer is a resounding YES! There are so many more dishes we look forward to trying and we're sure they won't disappoint either.