Over the Good Friday long weekend, I went on a short getaway trip to neighbouring country Kuala Lumpur, Malaysia. Was rather against it initially as I wanted to fly (yes, I am addicted to taking a plane!) but that option simply proved to be not feasible as 1. too costly 2. duration overseas is too short 3. out of options of places to go, because places that really aroused my interest are not logical for 3 days getaway.
Glad that I made the decision to explore Malaysia! There are pretty cool things actually, if you venture away from the typical touristy stuff. Am here blogging again because I want to rave about this awesome dining place that really left an impression on me:
Fuego Troika Sky Dining
Level 23a, Tower B, The Troika
19 Persiaran KLCC
50450 Kuala Lumpur, Malaysia
Started writing a bit about it on Dayre actually, for Dayre being a mobile blogging platform, makes it much more convenient. Photos are in the mobile and I can post anytime I want, especially while on the go. But unfortunately, I only managed to talk about the first dish and the day is over! Tried to adjust the timing on the phone (as how I read on other Dayreans when they want to backdate a post) but it doesn't work! Boo.
Fuego Troika Sky Dining is a Grill & Bar place located on level 23 of a mixed use development; spotted some salons and restaurants on the ground floor and residential units up the towers. What makes it cool is that level 23 is actually connected across the various towers, and specially set aside for F&B purpose. There's also Cantaloupe the fine dining option, Strato the Italian eatery, and Claret Wine Bar, all of which falls under the Troika Sky Dining family.
Fuego, which stands for 'fire' in Spanish, specialises in modern South American food, which to me, is somewhat like tapas. Being a first timer there, the servers are absolutely smiley and friendly, keen to share the dishes they have and very accommodating to patrons who want to take photos together with the view. We pretty much ordered 90% of what was recommended to us =)
I like the place for the wonderful view, casual setting, and dishes made for sharing. It is rather common to go to some places where they discourage sharing or servers will give a disapproving expression when informed that the order is for sharing. Fuego welcomes sharing by making it the default way of enjoying their dishes, which then encourages patrons to order even more, so as to maximise the number of dishes that they can try. Thumbs up!
View from the alfresco dining area
Shall start first by sharing the dish that made me salivate even now just by thinking of it:
Super Spicy Guacamole
Avocado, red & green chilipadi, cilantro, garlic, lime, ancho chillies
RM20
Guacamole is an avocado based dip or salad, part of the Mexican cuisine. To be honest, I am not a very adventurous person when it comes to eating but this dish really left me in awe. The dip was just about right with its richness and spiciness, and each mouth just left you wanting more. Which is appropriate as an opening dish for it whets your appetite for the upcoming dishes. It is also served in a traditional stone mashbowl, which I suspect is where they create the avocado. Try lifting the bowl, its heavy!
Malabar Snapper Ceviche
Malabar snapper, plantain chips, avocado cream, coriander, tomato, chili, lime
RM35
What did I say about Fuego specialising in South American food? Ceviche is a Latin America seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with aji or chili peppers (source: Wikipedia).
I do not take well to raw food. I do not even eat sashimi. But this dish is acceptable for me and there is so fishy or raw taste at all. In fact, we were even wondering if the fish is raw or cooked! The only giveaway is that the dish is cold; otherwise, us who are foreign to this dish would not have even noticed.
Salted Cod Roe Croquettes
Seaweed Crust, Shiso Leaf Gremolata, Salmon Roe Mayonnaise
RM40
Ordered this dish from the Little Plates category because I saw it being reviewed on a website and wanted to give it a try. Don't look down on these croquettes, they are small and lethal - they fill your tummy fast! Taste wise, find it average. Or perhaps I was too blown away by the guacamole that my expectations are now sky high.
Left: Australian Grass Fed Rib-Eye
(around 350 grams)
Cambodian Kampot Pepper Rub, Red Wine & Grelot Onions Sauce
RM110
Right: Portobello Mushroom
Fate, Lemon Yoghurt, Garlic confit
RM25
For the mains, we had the Australian Grass Fed Rib-eye. Chose this dish simply out of elimination; I don't take lamb, chicken seemed too main stream, and we already had fish in an earlier dish. This dish is rated number 2; the steak was so good that I feel it trumps Wooloomooloo Steakhouse in Singapore! I always prefer to have my steak done in Medium Well, but this Medium Rare suits me fine. Not too bloody and very chewy. The sauce was good too, the red wine mix was balanced and not too overwhelming. I also like it that they cut the steak into nice, neat pieces so one doesn't have to struggle to slice it up. Totally suits the style of sharing - how to share one chunk, right?
Close up of the Portobello mushrooms, from the Sides category on the menu. Taste wise it was just fine, but what made it good was the compliment with the ribeye. Fuego actually takes note of how individual dishes are served, whether it should come first, second etc, or whether it should be served in tandem with another. Consuming the entire ribeye in one go will be a bit too much, hence this served as a good pause in between.
By now, your stomach should be very pleased with all the food you have been feeding it. Or at least, ours were. But that is not all that they have to offer. If up for it, you can check out their cocktails offerings.
Back: Dark & Stormy
Metusalem Classico, calamansi, homemade ginger beer and gunpowder bitters
RM36
Skull Head: Bebida de los Muertos
made of Centenario Reposado, flor de Jamaica, raspberry, elderflower
RM36
Cocktails are concocted and prepared via an open concept bar. We tried the Bebida de los Muertos, also known as the Drink of Death, which explains the skull head cup, and Dark & Stormy, one of the most popular drinks at Fuego. Rating - yes for Dark & Stormy, and no for Drink of Death unless you are a fan of sweet cocktails with strong alcohol taste. As mentioned, I am rather sensitive to the taste so I actually had to wait for the ice to melt and dilute it a bit before I can start to enjoy the drink.
I am neither a food critic nor a food guru; I can't even recognise 90% of the ingredients used in the dishes stated above. But who cares? As long as it is well put together to create heaven on the lips, patrons will continue to visit and make Fuego one of the highly recommended gourmet destination in Kuala Lumpur. I myself have already started gushing about it on Instagram, Dayre, here on blogspot, and to friends who will hear of it.
All information on the dishes and pricing are taken from Fuego website.
All stated prices are subject to 10% service charge and 6% government tax.
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