Grand Palace @ Pavilion KL

This is the biggest private room in Grand Palace Restaurant which seats 15 comfortably and has its own washroom as well. Sometimes it can be inconvenient to use the washroom there because there's only one washroom in the restaurant and patrons usually have to walk out to use the general toilets in Pavilion. I like the view from this room. You can practically see the KLCC Twin Towers while dining.

The appetisers are some of my favourite dishes here. It might just be a plate of century eggs but do you know that these century eggs have a soft oozing yolk compared to the normal hardened yolks? These are brought it from Hong Kong. And the fried salmon skin is very nice to munch on while waiting for the main courses.

The fine whisky selection... all of which is none younger than me.

We were dining with the bosses of the restaurant and one of them brought along this bottle of Macallan 30 years old. Then, to compared side by side, we also have a bottle of Glenmorangie Signet, and then a bottle of the Old Malt Cask Bunnahabhain 30 years old. I find the Macallan 30 drinking very well as it's silky smooth and elegant and the staggering price tag of around RM2600. Whereas, the Glenmorangie Signet has a longer finish and some spiciness.

Foie Gras d'Oie is goose liver and foie gras de Canard is duck liver. Big E brought along this wonderful jar of foie gras pate for our tasting pleasure. This is called a farmer's pate because it's a little more chunky and coarse compared to the finer ones which spreads smoothly on the cracker. I actually quite like the chunky ones and it goes very well with Carr's crackers.

Curry Suckling Pig

It's really something different! The suckling pig is marinated with curry powder and spices before sending it for a roast. The end result - quite an interesting dish!

More Dishes....

We also had the fried Red Snapper that is served with sweet & sour sauce. Then, we had the "kwai fa chi" which is egg, crabmeat, sharks fin and bean sprouts wrapped in a lettuce leaf. That's not a roasted pigeon but a roasted spring chicken (virgin). Haha....

Salted Fish (Chor Bak)

This is no ordinary salted fish. In fact, this is not even available in the restaurant. It's from the private stocks of one of the bosses and according to her, this is very difficult to get. Do you know that 500g of this salted fish is equivalent to almost RM300. And you can only get this in Hong Kong. It was really wonderful and surprisingly, it brings out the taste of the whisky! It's not salty all the way but has a little hint of sweetness at the end.

Am so glad that this is the last dish - Abalone with oysters and vegetables. The abalone is nice and it comes in cute small bite sizes. I only ate one because I don't really fancy abalone nowadays.

Or I was saving my stomach space for something else....

The Bird's Nest!!!

It's Bird's Nest FTW!!! I was just kidding with my friend that I wanted to eat bird's nest when he asked me what would I like to eat on Sunday and on Monday, we had been served two big pots of it! Initially, we were supposed to have a dinner of 15 people but in the end, there were only 10 of us and thus I get to have 2 bowls of bird's nest which I struggled to finish and the rest was "ta pau" (take away) for my sisters! I was so happy... bird's nest do make my day.

The whisky was great, I get to drink all of the older-than-me-whisky in a night. But I think the most happy food I had was still the dessert! Thanks Mr. L for another great dinner indulgence!