The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| 3 Egg Vegetable - an eggs-tatic combination Posted: 20 Sep 2013 08:03 PM PDT [unable to retrieve full-text content]As you may have guessed from the name of this dish, it is a beautiful combination of spinach and three different types of eggs to be precise: chicken egg, century egg and salted duck egg. I'm sure you're familiar with chicken egg, but century egg? Also known commonly as hundred-year egg, or alkalized egg, this preserved egg is a Chinese... 
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| Posted: 20 Sep 2013 04:01 PM PDT It was a thin brown crepe, with six corners folded up in a hexagonal shape and marked with parsley. On top of it was a ring of cooked tomatoes, followed by another of onions, then saut̩ed minced beef, and a runny egg in the centre. It was filled with a thin layer of melted emmental cheese as well. It was brilliant Рthe colours, the shape and the ingredients. There was a lovely, buttery aroma as the crepe was brought to the table. It was excellent Рthe sweet onions, soft tomato, the luscious egg, small knobs of crispy minced beef on a soft crepe, touching the cheese as I took a bite. The "Burger Crepe" came with a bowl of salad with all the requisite greens, julienned beetroot, onions, shavings of cheese, pine nuts and sundried tomato tossed in a light vinaigrette. This salad is served with all the crepes, giving it that healthy balance. We drank a toast to this fine and delicious crepe with a glass of sparkling wine with Monin strawberry syrup. The sparkling wine was part of a lunch set which we had also settled on. At RM49+, we could have one savoury crepe and one sweet crepe together with this wine, or an ice lemon tea. There was a nice, salty tang from the goat cheese tucked in the folds of the crepe, contrasting with the mild, sweet and moist ratatouille of eggplant, onions and red peppers. There were punches of flavour in the incredibly light crepe. Our sweet crepe for this lunch set was the Homemade Salted Butter Caramel. It was divine Рthe crepe dripping with sweet caramel with salty and toffee-ish nuances. It was so wonderfully buttery. The other choice of sweet crepe was one filled with chocolate and whipped cream. On my first visit I had the La Pont Aven that had leek fondue, scallops and shrimps. The creamy and mellow leek fondue complemented well the fine crepe, as well as the plump scallop and sweet shrimps. "I make the crepes myself. I use French Lescure butter which makes a big difference to the crepe, and buckwheat flour from Brittany. It makes the crepe brown and very soft," she said. Breton crepes are well-known in France, and in Brittany they are usually downed with a pint of cider. Response has been good for La Creperie de Caroline, but 60 per cent of them think it's a dessert place. "It takes time for the customers to get used to a savoury crepe," said Caroline. I would come back for more of the savoury crepes, and there are enough varieties of these to keep me interested and happy. The savoury crepes are from RM27 (for the La Stanislas on the a la carte menu), RM32 for the La Breitz Burger and La Pont Aven. The Salted Butter Caramel is RM21. The restaurant is open throughout the day, from 11am to midnight. At tea time you can have a sweet crepe and hot chocolate for just RM19. La Creperie de Caroline is located at 33 Jalan Telawi 3, Bangsar Baru, Kuala Lumpur 59100, Tel: 03-2202 0238 РSeptember 21, 2013. |
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