Photo credit: @caliamalaysia
[Date Visited: July 2022]
The dishes at Calia Stores are designed by Michelin Star Chef Francisco Araya, they use the highest quality sustainable ingredients and produce from local and global suppliers to ensure all of the guests have a truly memorable meal. From Australian Wagyu and Hokkaido Sea Urchin to Toro from the Toyosu Fish Market in Tokyo, they explore the world for the finest ingredients to tantalise your tastebuds.
Baked Scallops (RM48)- Baked hokkaido scallops w creamy miso sauce topped with ikura
Comment: The scallops are quite fresh, match well with the creamy miso sauce which enhances the flavor.
Halibut (RM55)- Baked Norweigian halibut, crispy parmesan, coriander sauce
Comment: Fresh halibut, smooth and firm, pretty good, good combination with the parmesan and the sauce.
Unagi Bowl (RM55)- Grilled eel with homemade unagi sauce & truffle egg
Comment: Well-executed unagi, pretty huge portion
Piri Piri Toro Bowl (RM118)- Air flown Japanese toro glazed with spicy sauce & toro tartare
Comment: I didn't enjoy the whole dish. The toro is not fresh at all, way too firm, not the melt-in-your-mouth type, very disappointing. Toro tartare is so wrong. Doesn't match at all.
Matcha Lava Lava (RM33)- A rich enticing chocolate lava cake with oozing warm matcha ganache
Comment: Delicious choice of dessert, love the warm matcha lava that oozes out after cutting the rich chocolate cake.
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Lot 6.11.00, 6th Floor, Pavilion KL, 168, Jln Bukit Bintang, Bukit Bintang, 55100 Wilayah Persekutuan, Wilayah Persekutuan Kuala Lumpur
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