The real meaning behind the term interlude is the period between a few episodes. So, when I got invited for a food review at Interlude, TTDI last weekend, I was curious as to what was in store for me. They are the first International Tapas Bar in Malaysia and for those uninitiated, tapas refers to appetizers or snacks before your main dish.
So, you're probably wondering, is the food enough for a meal? Well, that you've got to read on to find out :) Interlude is founded by Mr Rabin who is absolutely passionate about food and the science that goes into preparing every dish. Together with Chef Loges, they are proud to present to you what they have created and experimented on with various ingredients.
Ambience wise, it is a perfect place to unwind after a busy week or to catch up with friends on a Friday night. There is a bar for you to drink all your sorrows and bad days away too!
Grilled Chicken Breast with Mash & Chicken Jus
This is a must try! The chicken breast was confit (a term which literally means using fat or grease to cook meat). Well, it is a rather unusual way to prepare chicken because they tend to make duck confit more often. However, this tastes amazing and flavorful as they prepared this by wrapping it in foil and using low heat to keep the meat tender & juicy. Before serving, the meat is placed in the oven for that crisp and colour. The mash potatoes which were prepared from heavy cream and butter is sinful but so worth every single exercise you will need to do to burn off those calories.
BBQ Pork Ribs with Guinness BBQ Sauce
The pork ribs are finger lickin' good to the bones. Braised with cinnamon, five spice and pork stock for a hefty 2 hours and drizzled with in house made Guinness BBQ sauce, this dish is sure to be a favourite for those who love pork. So much passion in one dish to provide patrons with a certain type of depth of flavour which will definitely leave them with an unforgettable experience. The serving is rather large so it is recommended to share with friends or family.
Crispy Pork Belly with Kilkenny Glaze
This pork belly was heavenly with the meat so juicy while the skin is crispy and crunchy with every bite. Baked with a salt blanket, where it is then removed and baked once again, the whole process takes approximately 2 hours. The Kilkenny glaze which was light and savoury complimented the pork belly, working well to enhance its flavour.
Look at the thick patty, definitely worth every single cent you're going to spend on this burger. So, if you're feeling like a carnivore, try this. I love the bacon they added in this as well as the fries which were sprinkled with oregano and paprika :)
Citrus Chicken Salad
This bowl of goodness is refreshing as they added herbs like mint leaves and Italian parsley to enhance the taste. The lemon vinaigrette dressing is a perfect match for this salad and some fried shallots were sprinkled over before serving. Such a pretty sight, almost too good to be eaten!
Carrot Parpadelle (RM 16.00)
You're probably fooled if you think this is pasta. Truth is, its made up of carrots, well long strips of carrots. A vegan dish served with carrot and orange puree, this is probably the most interesting vegetarian dish ever. The carrots are grated and tossed in pan with oregano, cumin, mint leaves and butter for that unique, one of its kind taste that will surely tantalize your tastebuds.
17 hours Slow Cooked Pork Belly (RM 35.00)
This version of pork belly is prepared sous viede (cooked under pressure) or its easier to understand it as the modern version of confit. The pork belly is placed in a vacuum sealed bag and cooked in temperature less than 100°C, so if you imagine it, the pork is having s mini relaxing 'spa' so that its meat is just the right texture. They even have a thermal circulator to ensure that the temperature is set right. I love the gribiche inspired sauce made out of grated egg white, cram, chicken stock, gherkin and taragon herb to give you that rich, green colour.
Nantua Spaghetti with Seafood (RM 30.00)
This was the highlight of the night, pasta tossed in a bisque and tomato based sauce which was creamy yet light at the same time. This is recommended for seafood lovers like myself because you will definitely love the strong fragrant prawn flavour in this. You can find some mussels and squids in this too!
Inspired by Thai style, this John Snapper fillet is cooked in a tomyam and miso broth. The idea to use miso is because of its unique 'yumami' which provides full flavour to food yet keeping them savoury at the same time. The fillet is also baked in the oven for approximately 10 minutes before serving with some corn and rice too.
I'm not into alcohol as you guys know but this drink is too cute! The bartender makes this and I'm sure you will be as amazed as I was when you see him pouring and making this rainbow shots.
50, Lorong Rahim Kajai 14,
Taman Tun Dr. Ismail
Tue - Sun: 4:00 pm - 2:00 am
Closed on Monday
More details: Click here!
Wednesday – Ladies Night (Free Flow Alcohol)
Friday – Live Band from 9pm to 11pm (every Friday)