Jazz Up Your Dinner
~ Pipers Restaurant ~
Pipers Restaurant ~ A new restaurant and bar located at The Fare in Mont Kiara. Hidden and away from the hustle and bustle of the city, it is a lovely place to dine leisurely with good food over wine or beer, and be serenaded by live performance every Friday and Saturday from 8pm till late.
A cozy and quiet little restaurant with an alfresco and indoor dining area, great place for to unwind and relax after a hard day's work. Smokers can choose to dine outdoor with a pleasant view of the tranquil Mont Kiara.
Unlike the congested Publika, normally crowded and parking space can be hard to find there, Pipers located in a quiet nook in hidden in Mont Kiara residence area with ample free parking space.
Alfresco seating for smokers with a nice view
Spacious & Comfortable
Pipers is the place head to if you fancy unique fusion cuisines in a restaurant. This cosy and casual dining place serves an extensive of Western dishes infused with Asian flavours. I was spoilt for choice with selections from its appetizing starters of deep fried calamari fritters with Bali Hai sambal, deep fried Brie cheese with honey and Yuzu to mains of Chicken Cordon Bleu with wasabi mash, sauteed greens and rosemary gravy.
Pleasant indoor dining setting
Meat lovers may want to go for the home made beef burger that uses a selection of Australian prime cuts. Other notable dishes includes slow braised lamb shank, grilled Australian beef tenderloin, Australian beef rib eye and New Zealand lamb rack.
If you are dining with your little ones, fret not, because the cafe also offers a special kiddies menu with dishes from spaghetti Napoletana with chicken sausage, lasagna, fish & chips and nuggets & chips.
This place doubles up as pub grub offering a fantastic mix of alcohol available from the bar, making it a popular made it a popular dining and drinking destination for the residents of the adjacent upscale Mont Kiara district - home to many foreigners and luxurious residences. Pipers offers a multifaceted concept, combining a gourmet all-day dining restaurant, with a vibrant bar, and retail wine post.
Abstract art pieces adorns the wall
We were serenaded by live jamming performance of Rosey and the Pricks after our mouth watering dinner that night. Everyone was entertained with their repertoire of new wave, alternative and pop acoustic songs. Carl Isaac, owner cum chef added that there are live band performances on every Fridays and Saturdays, bringing live entertainment to its diners at Pipers.
Since this was a private invite food tasting session, my hubby and I were given a free hand to choose our choice of dishes for dinner that night. We decided to check out their seafood range for their salad, soup and appetizer before moving to the meat selections for their mains.
Freshwater Shrimp & Avocado Salad with Cocktail Sauce
RM 24
Good Start ~ Fresh Prawns Salad
Our first course arrives - salad of Freshwater Shrimp & Avocado Salad with Cocktail Sauce, poached fresh water prawns resting on hearty portion of crisp lettuce, sliced avocado with cherry tomatoes. Drizzled in house made cocktail sauce, the salad makes a refreshing start to the menu.
Seafood Bisque
RM 24
Pipers' Seafood Bisque with herb croutons and basil oil was definitely an excellent choice if you are into seafood. A very velvety, thick soup that was lusciously creamy and superbly rich in seafood flavours. Simmered in a broth of prawns and salmon heads, you can't go wrong with this full of natural flavour seafood bisque. So tasty that we slurped up it up within minutes as soon as it arrives!
Good to the last drop - Seafood Bisque
Deep Fried Calamari Fritters with Bali Hai Sambal
RM 24
Succulent Deep Fried Calamari Fritters
Curious to find what was this "Bali Hai Sambal", we picked this deep fried calamari as our entrée. Hand battered chunky calamari rings fried to perfection making the seafood crunchy on the outside and juicy on the inside. Served mix in a sourish sauce of lime, vinegar, chopped tomatoes and cilantro for an extra kick.
A point to note was that this dish must not be allowed to sit as the sauce might soak up the calamari fritters making soft and not crisp after a while. As for me, I would suggest that they served the calamari fritters with the Bali Hai Sambal as a dipping sauce instead.
Slow Braised Beef Ribs
RM 42
Wanting to opt for a healthy dish, I was tempted to order Pipers' grilled salmon fillet with ginger, soy and yuzu glaze on soba noodles in dashi broth. But on second thought, I just simply cannot resists their special offering of slow braised beef ribs with demi-glaze, jacket potato and sour cream with crispy beef bacon and coleslaw.
My main course is an excellent choice of juicy and tender of full flavour fork tender Australian beef ribs. Chef Carl's love and passion for good fine food drives him to search for a retired chef, whose cooking he grew up eating during his younger days. An aged old recipe from a Hainanese chef in his 90's now, Chef Carl tweaked the recipe that was passed down to him and presented his diners with an authentic and perfect dish of braised beef ribs.
Accompanied by a side dish of jacket potato with sour cream topped with crispy beef bacon, this is one of the most satisfying and delicious beef ribs I've had in a while. Chef Carl definitely brought out all the flavours of the juicy and tender meat in this awesome dish. Well-executed!
Braised Lamb Shank
RM 52
My hubby, Uncle Hong's choice for mains ~ an all-time-favourite Lamb Shank which he finds it irresistible not to eat at any dining sessions we had. Pipers serves Braised Lamb Shank on a bed of Polenta mash and sauteed vegetables.
Can't comment much on this dish. Lamb was never my favourite due to its gamey smell and flavour, both prominent in the meat and the sauce. So this either a love or hate relationship dish for many people like me.
For the Braised Lamb Shank, Chef Carl explained that he braised the lamb for 4 hours with red wine until tender and served on a bed of polenta mash. Polenta mash is a celebrated Italian cornmeal, once just a humble peasant food but has emerged as a versatile, fine-dining style comfort food.
Creme Brulee
RM 16
Desserts selection at Pipers are limited to two choices - either Creme Brulee or Frozen lemon rind cream with strawberry or raspberry sauce. I opted for the latter but was told it was not available that night. Leaving me with no choice but to end my splendid meal with the traditional Creme Brulee instead.
It was just okay for me, average to say with smooth custard base topped with a contrasting layer of hard caramel which was too thick to bite. I needed to knock the harden caramel surface with my spoon to reach into the custard. Hahaha ....
Holding on to a cute battery operated tea candle light
Happy Hours pricing for their Beers
Overall, Pipers Restaurant serves a good selection menu
melding Western and Asian culinary techniques into a broad ranging selection of
dishes to please all tastes. They has a wide range of wines to suit to the Malaysian palate and range of dishes.
Pipers pride itself on the authenticity of its dishes as its ingredients are sourced directly from the market. Chef Carl never compromise when it comes to ingredients, stressing only on serving the freshest and best to his customers. He makes sure he get the daily fresh and best by personally handling the marketing at the local wet market and frozen shops.
If you are looking for a cosy night out to dine with family or friends, to just sit back and relax with some music to help you unwind, do check Pipers out! A huge plus point to add on, parking is absolutely free!
B3-06 The Fare 10 Mont' Kiara
Jalan Kiara 1
Kuala Lumpur.
Tel: 03-6206 4196
Opening Hours: Mon - Sat: 11:00 am - 11:00 pm
Pork-Free
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If you are looking for a cosy night out to dine with family or friends, to just sit back and relax with some music to help you unwind, do check Pipers out! A huge plus point to add on, parking is absolutely free!
ReplyDeletean excellent choice of juicy and tender of full flavour fork tender Australian beef ribs. Chef Carl's love and passion for good fine food drives him to search for a retired chef, whose cooking he grew up eating during his younger days. An aged old recipe from a Hainanese chef in his 90's now, Chef Carl tweaked the recipe that was passed down to him and presented his diners with an authentic and perfect dish of braised beef ribs.
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