BuBu @ Tengkat Tong Shin KL

This is a post that I would have written months ago. I guess I totally forgot about it until recently I was going through the pictures folder in the other computer. My first post about BUBU is here. The reason why I was at Bubu again was because Gonzalo invited us to try his new menu. It was supposed to be a Paella night but he had forgotten about it! (I tell you, his Paella is really good and it's served on Thursday only)



For appetisers, the mushroom bruschetta is really good. The baguette is crispy and the mushrooms is tender and fragrant. Maybe we were too hungry and all of them were snapped up as soon as they arrived!

Joining me for dinner is my sister - Yiling, Calvin, KY, Haze, Ciki and Joe! It's so difficult to find a date that everyone is free. And that day, it was drizzling... I could still remember walking on a wet Tengkat Tong Shin road. It was also my first time meeting Joe. Hey you over there at Melbourne, nice to meet you!

If you like grilled calamari (squids), this is a must try here. The squid is fresh and together with the salad and sauces specially made for this dish, the condiments complimented the grilled squid really well.

Then we had a few other dishes like the grilled meat on a skewer - shish kebab, the grilled tiger prawns are a must! The prawns are big and succulent and they have a smoky taste to it. I like the prawns! Together, we shared a bottle of Badet. Clement & C Cuvee Prestige.

Perhaps the highlight of the night is this plate of Châteaubriand. It should serve about 2-3 people. Châteaubriand is a small roast extravagantly cut from the center of the beef tenderloin. There's a story to this steak. In the 200 years since it was first prepared by the chef, Montmireil for Vicomte de Châteaubriand (author & diplomat whom served Napoleon as an ambassador), we seem to have lost it's exact dimensions. Some people will tell you that it can be as little as 1-1/2 inches thick, which is essentially a tenderloin steak, and not châteaubriand.

Because of its thickness, cooking châteaubriand requires care, to avoid overcooking the outside while leaving the center raw. Legend has it that Montmireil placed his master's roast between two other cuts of tenderloin, burnt both the outside meats to a crisp, and threw them away, leaving the Vicomte's portion evenly pink through and through.

We were saving our tummy space for desserts too! We had a crepe with ice-cream and also a moist chocolate brownie. Desserts are always a must to end a good meal!

I really recommend their signature dishes like grilled seafood and the steak. As for Paella, I'll blog about it soon. Prices are not that cheap but nevertheless it's of good quality.

Check out the other posts:
KY - KYspeaks
Cumi & Ciki - Malaysian Food Blog
Joe - Lots of Cravings

BUBU Restaurant (at Hotel Rae)
No. 42A, Tengkat Tong Shin
off Jalan Bukit Bintang,
50200 KL, Malaysia.
Tel:+603- 2142 2988