|Qba Latin Bar and Grill|
|Master Kobe Beef Roll, Beef Jus and Pico de Gallo RM22|
|Qba Classic Mojito RM45|
Qba Signature Steak Tasting Plate – The Shorthorn – Featuring Master
Kobe Oyster Blade with Mushroom Confit
|Fresh Strawberries with Balsamic Reduction and Caster Sugar|
Berry Boat and Cashew Macaron
Macadamia Chocolate, Coffee Custard and
Macadamia Ice Cream RM20
Qba Latin Grill and Bar, The Westin Hotel Kuala Lumpur
known for celebration of life and reveling in the joy of the moment. Qba Latin
Grill and Bar proudly takes on this ethos offering guests much more than just a
restaurant. In addition to intimate dining alcoves and an a la carte menu of
Latin cuisine, there are also spaces dedicated to wine and cheese, tapas and
cocktails, Cuban cigars and a lively dance floor for salsa-ing the night away
in the downstairs bar complete with outdoor courtyard.
Private nooks girdled by lush curtains invite thoughts of seduction and mystery.
Flickering candles and the tintinnabulation of salsa tunes scintillate the air.
Rich tones of various woods, almost black and mahogany, provide sturdy seating
and wall dividers, while sensuous curvy arches and textured patches of jewel
toned tile work add South American charm.
Besides the discreet curtained hollows, tables are positioned between dividers
and around corners pledging freedom from disturbance. A balcony table permits
dates a view of the bar below, but not vice a versa. I’m surprised that Qba
Grill is not brimming with crowds every night. This might just be one of KL’s
greatest kept secrets. And… it seems that it’s not only the setting, which is a
restaurant since inception. Digesting years of knowledge from roaming Latin
chefs, she now comes out on top. Taking
the best of the best, Chef Pearl is the heartbeat of the cocina. Walking the floor,
explaining dishes to customers and even taking orders herself, this passionate
lady will make even the most unbelieving diner an excited convert.
imbibement, tummy teasers and stomach stuffers. Cocktails and tapas make an
appropriate start in any Latin establishment, so they were our first order.
and Pico de Gallo was simply prepared but all encompassing in taste. Thinly
sliced meat was lightly marinated in coriander, garlic, lemon juice, tomato and
onion and, drizzled with olive oil. The only way to eat this is rare, to
appreciate the delicate Australian meat.
Australian lamb leg to form a tasty base for a marinade of chili, coriander,
cumin, salt, pepper, tomato and capsicum. A splash of wine vinegar in the rich
tomato sauce brought out the freshness of the dish and snipped through the fat
of the lamb.
The Caipirinha may be the best one I’ve indulged in outside of the South
American continent. This drink’s
strength is in its simplicity. A basic blend of cachaca, sugar and fresh lime
made a potent refreshing number. No prizes for guessing the sweet, grenadine
featuring, Cuba Bella was hubby’s favourite. Light rum, dark rum and crème de
menthe, were garnished with mint leaves and a deskinned circle of orange. The Qba
Classic Mojito including light rum, fresh mint, sugar, lemon juice and soda
water came in a towering glass, but the first two drinks had already captured
our taste buds, so the good old faithful Cuban potation didn’t get a repeat
loaf appeared, Cuban bread. Served with Molcajete, a blend of grilled tomato,
onion, parsley, coriander, lemon juice and extra virgin olive oil, this
deceptively filling bread tempts diners to keep pulling and dipping. Be advised
though, as good as it tastes, you want to save space for the stars on the menu.
Fried Tortilla is a classic Mexican Soup. Blending with corn tortillas gives it
a concentrated consistency and, smoked chilli, fresh avocado, goat cheese cubes
and deep fried strips of corn tortilla add texture.
from Peru featuring cod, prawns, fresh off the cob sweet corn, rice, potato and
coriander. Although rich in taste, it’s a shade clearer than a North American
chowder. Again, no prizes for guessing who quickly spooned up the last drop
(cream loving hubby).
Tasting Plates. We tried the Shorthorn and found it more than enough for two,
perhaps even suitable for three lighter eaters. A trio of miniature steaks (120gm each) came
laid out on a long white platter. Master Kobe Oyster Blade comes with a
Mushroom Confit. A Spanish Tempranillo would make an ideal wine pairing. This
is a special cut between the shoulder and the neck and not in plentiful supply.
Order ahead if you want to ensure a taste of this steak. It must be eaten
medium rare and this one is all about the flavour. The second chunk of meat was
the CAAB Rib Eye, which comes drenched in a rich garlicky sauce (Salsa Roja). Certified
Australian Angus Beef from Murry Bridge South Australia is the award winning selection.
This partners well with a Chilean merlot. Finally, Kobe Cuisine Wagyu Eye
Fillet with roasted onions and a Cabrales blue cheese sauce makes a sensational
sweet, tangy, juicy, buttery explosion of flavours in every corner of the mouth.
A cabernet sauvignon would do this piece justice.
sided with verdant broccolini and a vibrant strip of pomegranate salsa. The
colourful combo bursts with vitality and freshness. Perfectly crisp skin hides
flaky moist fish, providing just enough fulfillment of a need to be healthy to
glossy red strawberries with simple, but genius, dips of caster sugar and a honey
balsamic reduction. The natural acidity of the berries was balanced out with
the sweet tanginess of the balsamic. If one plate is light and healthy, that
means you can order another dessert right? If your answer is yes, the Macadamia
Chocolate, Coffee Custard and Macadamia Ice Cream is a heavenly finish. Ice
cream textured with buttery nuts, subtly sweet mousse, caramelized macadamias
and a swirl of caramel custard forms both a feast for the eyes and the tummy.
adorable chef Pearl Woo – you feel as though you’ve made a friend for life she
is so genuine and passionate about her food and takes your pleasure seriously