D Empire, Art of Cuisine @ The Pavilion
An Evening At D Empire, Art of Cuisine at The Pavilion, Kuala Lumpur started operations in September 2007 and continues to be the premier shopping destination in the heart of groovy Bukit Bintang. It has over 550 outlets offerings the latest in lifestyle services and items, and with a quarter of these outlets devoted to F&B, you can never go hungry here. At their invitation, Everyday Food I Love visited D Empire the latest restaurant to grace the Pavilion.
D Empire @ The Pavilion
Lot 6.33 and 6.34, Level 6, The Pavilion KL
Business Hours 10am - 10pm
Bruschetta Four Cheese
Smoked Salmon SaladFor starters, we had the Smoked Salmon Salad and the Bruschetta Four Cheese. The Bruschetta Four Cheese featured four slices of toasted bread, each with a nice topping of mixed cheese consisting of Blue cheese, Gorgonzola cheese, Mozzarella and Parmesan. The resulting flavours were, well, marvelously cheesy! As for the Smoked Salmon Salad, crispy green salads were coupled with rocket leaf, tomato cherries, apple, beet roots, toasted breads and slices of salmon. A sauceboat of Salad Lemon Dressing completed the ensemble.
Garlic Prawn PastaOur Entrée, fresh garlic, chillies, peeled prawns and stone clams were literally stir-fried and seared in a pan of fire! The pasta was later added in and garnished with English Parsley and Basil. It was delicious, the prawns had a nice crunchy texture and the pasta soft and chewy. The discerning diner will note that you have a choice of spaghetti or linguini as your pasta.
French-style Sea Bass FilletOur partner’s main was French-style Sea Bass Fillet. Fillets of fresh Seabass was pan-fried and liberally garnished with spicy coulis sauce, and was then served together with a side of seasonal salads and the Potatoes of the Day. For those of you who are not familiar, coulis is a thick sauce made from puréed and strained vegetables or fruits.
All meats and poultry are from Halal Certified Suppliers
Australian Black Angus RibeyeThe author’s selection, which also quickly became a favourite, was the Australian Black Angus Ribeye steak. The marbling on the Black Angus was up to high expectations, the ribeye itself was succulent and sapid. The meat was charbroiled and served with a serving of potatoes, although this may vary when you try it as it is the Side Dish of the Day. To add taste, you have the usual options for either the Black Pepper or Mushroom sauce..
Hazelnut TruffleAfter dinner, we had dessert and it was sugar-free! Hazelnut Truffle is paired with chocolate and ice cream for an amazing last course. Again, you have a choice of ice creams; vanilla, chocolate or strawberry.
Forever Famous Mocktail - Mussolini and Shirley TempleDuring dinner, we were given the opportunity to have some refreshing mocktails. You can find it under the Forever Famous Mocktail tab in the menu. For ourselves, we had the Mussolini, a fruity mix consisting of apple, lime juice and cranberry juice mocktails whereas the author tried the Shirley Temple, a zesty mocktail made of lemonade mixed with grenadine and 7-Up.
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