Another specialties dish was the Chilli Padi Chicken – which have a special strong flavour thru the use of the bunga kantan which extrudes a very strong and aromatic flavour. This dish although cooked using chilli padi was not overwhelmingly spicy, I suppose the chef have tone down the spiciness index by one or two notch. Best eaten with white rice or bread.
There is a watering hangout place in TTDI that have revamped its kitchen to emphasise on serving some original Portugese fare and Western cuisine.
We were invited by HungryGoWhere to try out this new menu of the DUKES and DUCHESS @ TTDI located at 52, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.
DUKES and DUCHESS @ TTDI Kuala Lumpur is a favourite drinking kaki hangout place in this quiet part of TTDI. The DUKES and DUCHESS @ TTDI Kuala Lumpur is everything as you imagine of a watering hole,
In the early evening, DUKES and DUCHESS @ TTDI is a nice place to dine in to enjoy the new fare.
Helming the kitchen is a new chef i.e Chef Don Theseira with more than 35 years, which has its roots from Melaka. DUKES and DUCHESS@ TTDI introduces a few new speciality dishes like Devil’s Curry – This is a tone down version as the original version might be overly spicy to be eaten by most.
Next, we had the Mutton Curry – the chef which uses a variety of the spices have manage to reduce the gamy mutton smell significantly. It was cooked until the meat was very tender and soft.
For the western cuisine, the chef have prepared some porkylicious dishes for us. As I am a big fan of Pork Knuckles, there was no hesitation to order one to try.
The Chef had cut out the Pork Knuckles into bite size pieces, so there is not much effort to devour this dish. The only minor setback for me is that the skin was not that crusty.
This Pork Knuckles is also served with a few pieces of bacon that was fried and laden on top of the Pork Knuckles. The grilled bacon juice brings out the best of the pork knuckles meat. This dish is best eaten with cold beer.
Next, we had the Australian Sticky Pork Ribs, The pork ribs meat was very soft, The pork ribs was marinated with the Chef special sauce for 24 hours before grilling it and topped up with the Black Pepper Sauce. You can have a choice of other sauce topping for example Mushroom and BBQ sauce too.
This was followed by the succulent and perfectly “Silence of the Lamb: which is grilled Lamb shoulder. The lamb shoulder was well marinated and grilled to perfection, We could just eat it as it is without any sauce to taste the marinade and the natural lamb taste.
We then had the Spicy Bacon Pizza which is on a dough of thin crust. The pizza was laden with a generous amount of spicy grilled bacon and lots of cheese which have emboldened in the crust. Best eaten, when it is still fresh from the oven.
Another one of a perfect beer /liquor matching food is the Nacho Chilli Con Carne. The Nachos was made in-house by the chef and was fried until it was crisp and then drenched with the Chef chilli corn carne and lots of melted cheese to top it off. The result, you can’t help yourself to the second and so forth. It was very addictive.
To end up the night, our dessert is no other than the Molten Lava Cakes which was served with either the Vanilla or Strawberry flavoured ice-cream. A piece of advice, eat this cake, as fast as possible so that you can get the molten chocolate flowing out effect. If one waited too long, the molten will then be hardened and you get a lump of chocolate instead.
Overall, the new menu item at DUKES and DUCHESS@ TTDI are very beer or liquor friendly, some of these dishes are nice to be taken with a cold beer. So, the next time you need to jam up with your buddies or associates, you might consider this joint for a change.
This food tasting session was organised by HungryGoWhere Malaysia– Discover, Eat, Share today!