Romanza @ Hock Choon KL

Located at the ground floor of Hock Choon off Jalan Ampang, Romanza is one of the latest addition to the Kuala Lumpur's fine dining scene. Whether you are there for a scrumptious lunch or an intimate dinner, Romanza is the way to experience luxury dining in every dish. The laminated menu features French Mediterranean cuisine with a hint of South African flair. I suggest a day of fasting before coming to Romanza, as there are just too many interesting dishes to try. 

The black and white themed dining room was jazzed up with bold wallpaper, chandeliers and motif printed chairs. If you are keen to dine with the stars, an outdoor terrace is available.

Chef Steven Kruger started us off with a deep fried mushroom tortellini. The amuse bouche was warm, with mushroom oozing out of the crispy tortellini. 

Trio of Squid (RM26) - Or should I called it a trip around the Mediterranean region. From Asia, we had Tom Yum marinated squid on baby salad (left). From Europe, we lingered with some crispy crumbled squid rings and squid ink infused risotto (right). In Mediterranean, we had cous cous stuffed Patagonian squid with a roasted red pepper coulis (center). The plating was beautiful, with each squid highlighting the different techniques and textures.

"Baked Alaska" of Salmon (RM34) - The Norwegian Salmon fillet was lightly coated in French meringue, sprinkled with citrus and cucumber salsa, topped with smoked salmon ice cream. We were intrigued by the smooth smoked salmon ice cream that hardly emitted any fishy taste. Perhaps jelly fish and oyster ice cream may follow suit very soon. 

Palate Cleanser - The beet root jelly coupled with raspberry and pistachio sorbets were equally refreshing, removing all the lingering flavors, setting us ready for our main course.

Sesame Crusted Yellowfin Tuna Loin (RM60) - The tuna loin was effortlessly satisfying, enhanced by the avocado puree and home made sweet chili sauce. The flavored sushi rice was topped with nori layered omelette roll and some greens. 

Daily special (RM75) - The medium rare pan seared and oven roasted Ostrich Fillet was laced with spiced pumpkin puree. It was accompanied by pommes croquettes, dried apricots, mange tout and curry infused jus. 

Romanza Liquid Centerred Vanilla Parfait (RM24) - This igloo looking dessert consisted of raspberry coulis, served in white chocolate coated honeycomb. A scoop of honeycomb semi freddo with pistachio nuts was enough to keep it nice and cold. 

The dessert alone was worth the trip! The combination of raspberry coulis and white chocolate honeycomb was exhilarating new to us. This dish evoked the word "lovely" and definitely captured our culinary imagination. 

Romanza, which means Romance in Italian, ended our meal with some colorful jelly bean. We were overwhelmed by the Chef's stunning creations and we look forward to our next visit. 

Verdict: TOTALLY SMITTEN

Fukuharu Japanese Restaurant @ Off Jalan Ampang

Located on the quieter side of Jalan Ampang, Fukuharu was voted the Best Japanese Restaurant in Time Out KL Food Award 2011. The interior was Zen-fully decorated with a menu that included a series of Chef's recommendations - perfect for those indecisive days. 

Chawanmushi - This is probably the most ordered appetizer at any Japanese restaurants. The egg mixture flavored with soy sauce, Dashi and Mirin often taste better than Chinese steamed eggs.

Salmon Sashimi (RM32) - Salmon were originally found only in the colder waters of the northern hemisphere, but the development of salmon farming has made it available all year round. The sliced raw fish was aesthetically pleasing to chew with a buttery texture.

Tamago mentai sushi (RM15) - This is Fukuharu's signature dish - Grilled cod fish roe sushi with egg omelette. The tamago mentai sushi melted gracefully with just a few bites.

Tempura Moriawase (RM32) - Grated daikon radish in tempura sauce is the most common complement for this dish, but a good tempura doesn't necessarily need a dipping sauce. Many people prefer just a sprinkle of salt to experience the lightness of the batter and the taste of the fresh ingredients.    

Inaniwa Udon (RM24) - There are many ways to eat udon, my favorite is to eat it with a cold dipping sauce. The noodles are so delicious on its own and remained pleasantly ad dente after cooking.

Salmon Skin Roll (RM22) - Grilled salmon skin, cucumber, lettuce tossed with fish roe and mayonnaise. Salmon skin is like the Asian style of fried bacon, a humble ingredient with extravaganza meaty flavor. 

Verdict: SOMEWHAT SMITTEN