Prawns Al Cremat – fresh prawns cooked in a cast iron pan with chillies, anchovies, garlic and lemon aïoli. The broth was amazing, infused with herbs and spices.
We found this enchanting Pan-European Brasserie called Peaches & Cream at The Grange (Ampwalk) on Jalan Ampang in Kuala Lumpur.
Their vast menu is curated by chef Victor Yap and his team who strive to bring to life the concept of “A Taste of Europe, Every Day”. Diners will have a chance to embark on a gastronomic adventure across Europe covering countries such France, Italy, Spain and The British Isles.
We liked the interior and set-up, which looked posh and sophisticated, while the warm colour tone imbued a sense of coziness to welcome diners.
We liked their interior and set-up – posh and sophisticated, dressed in a warm colour tone.
The restaurant is pork-free.
Going by the tagline “Eat & Travel Responsibly”, Ben Hor hosts a food and travel blog. Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com
Prawns Al Cremat – fresh prawns cooked in a cast iron pan with chillies, anchovies, garlic and lemon aïoli. The broth was amazing, infused with herbs and spices.
Sole À La Creme – we liked the creamy sauce that came with steamed lemon sole fillet and generous portion of clams and prawns.
Beef Stew Estofado was our favourite. This was Spanish-style braised Black Angus short ribs and cheek which melted in our mouths, accompanied by carrots, tomatoes and mushy mash potato. We could easily have this every day.
Prawns Al Cremat – fresh prawns cooked in a cast iron pan with chillies, anchovies, garlic and lemon aïoli. The broth was amazing, infused with herbs and spices.
The Ultimate Peaches and Cream Breakfast consisted of eggs, spinach and potato tortilla, grilled portobello with pangrattato, tuscan beans, confit tomato, toast, and peach conserve with chicken sausages and veal bacon. This was no ordinary big breakfast as it had good quality ingredients that were wholesome and delicious.
We liked their interior and set-up – posh and sophisticated, dressed in a warm colour tone.
We picked these lovely treats from the dessert trolley: Earl Grey Panna Cotta with fresh berries and fruits; Chocolate, Cherry and Mascarpone Trifle was magical, and a soul-comforting warm Chocolate cake.
We tried the French Toast, prepped with caramelised apples and peach conserve – such a blissful treat. We liked how they incorporated the two fruits together to make a lovely sweet dessert.
