Metro

Wednesday July 1, 2009

Doing it the Spanish way

By OH ING YEEN


WINE, dine and dance at La Cocina in Taipan USJ that offers authentic Spanish cuisine in a cosy setting.

La Cocina, according to managing director-owner-chief chef Jeganathan Letchumanan, means the art of cooking.

With his experience garnered from travels and an 11-year stint aboard the cruise liner Queen Elizabeth II, Jeganathan is well-quipped with the know-how of the cooking and service industry.

“More people want to entertain with class. I hope to introduce authentic Spanish cuisine to the people here as there are not many Spanish restaurants around this area (USJ).

The cosy interior of La Cocina.

“We also get support from the Spanish Embassy, which sends me some Spanish magazines with authentic Spanish recipes in them,” he said.

In future, he hopes to have a branch in KL.

Since its opening in 2000, he revamps the menu from time to time to keep things fresh.

New tapas include the Deep Fried Soft Shell Crab (RM13.90), Baby Squid in Cream Sauce (RM11.90), and Fried Spanish Mahon Cheese (RM16.90).

The tapas are good enough on its own or you can enjoy it with the accompanying sauce or bread.

The Shrimps and Mussels Croquette (RM12.90) will attract seafood lovers. The mussels and shrimps are mashed, breaded then deep fried and served with garlic mayonnaise.

Another choice for seafood lovers is the Mixed Seafood Soup (RM12.90). The soup is cooked in a light tomato saffron broth.

The Sangria is a classic Spanish cocktail made from Spanish red wine, citrus fruits and apples. Below: The Negres

One of the reasons that the owner chose Spanish cuisine is its similarities to Asian food.

For instance, Spanish cuisine is one of the few European countries that offers rice dishes, i.e. the Paella (saffron rice).

Seafood lovers will like the Negres, one of the paellas in the menu that is cooked in black squid ink, with its large prawns, shrimps, fish fillets, mussels and many more. The dark-coloured dish may be a turn-off at first look but don’t judge a book by its cover as the Negres has garnered some return customers. However, this dish may be a tad too salty for some.

If you prefer lamb, then opt for the Cordero (RM56), which is Spanish saffron rice with tender leg of lamb marinated with herbs and vegetables.

The Sizzling Chicken Brochette (RM23.90) has a slight Arabian influence. Chicken chop pieces are skewered with peppers, mushrooms, onions, and served with vegetables, grilled tomato, jacket potato with garlic butter and your choice of sauce.

Vegetarians are not left out as there are some non-meat items such as vegetarian tapas in the menu.

Among the vegetarian fare are the Cheesy Vegetarian Croquettes (RM9.90) and the Chef’s Salad, which is new on the menu.

The Negres

The croquettes are crispy on the outside and the filling made from mashed potatoes, herbs, spices and cheese adds texture and flavour.

As for the salad, the marinated peppers and balsamic olive oil dressing add a tang to the crisp Romaine lettuce salad.

For drinkers, a meal at La Cocina will not be complete without the Sangria (RM16.50), a classic Spanish cocktail made from Spanish red wine, citrus fruit and apples.

Satisfy your sweet tooth with the Lemon Berry Custard (RM9.90), Caramelised Rich Custard (RM7.50), and Cinnamon Ice Cream (RM6.90).

The restaurant seats 40 pax and the wine bar on the first floor can accommodate 50 pax for private parties while the sports bar on the second floor can fit about 25 pax.

Salsa aficionados can enjoy salsa performances and show off their moves every Friday night at La Cocina.

There will be wine tastings once a month, where Jeganathan, a qualified wine sommelier, will provide tips on wine pairing and tasting. To date, there are 700 wine club members.

n Pork free (Meat products are Halal). LA COCINA RESTAURANT, 38, USJ 9/5P, Subang Central, 47620 UEP Subang Jaya. (Tel: 03-8023 2395). Business hours: Daily; 11am to 3pm (lunch), 6pm to midnight (dinner).

This is the writer’s personal observation and is not an endorsement by Star Metro.

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