LWIN LEE | ARTE BAR @ TREC KL

Now folks of Klang Valley no longer need to squeeze in the crowds of the Golden Triangle locality but to dine and wine comfortably at the new adjacent entertainment hub of TREC, offers an equally good alternative oasis boasting sumptuous carte du jours over here at Arte Bar – the latest European fusion with an Asian twist of flavours establishment.

Having just greeted the public at a tender age of only 1 month’s old, its chic yet voguish interior design is compelling enough to draw one’s curiosity to experience that unparalleled cozy ambiance, coupled with a spread of wonderful gastronomy, blending in the experience and thoughts gathered along the journey under the belt of the affable and down-to-earth Chef Ed- an Ipoh-born who is of Chinese Portuguess descendance.

Chef Ed- the charismatic maestro behind the kitchen of Arte Bar, which has just greeted the public barely a month ago at the newly embarked entertainment hub in the nearby locality of salient Golden Triangle.

Kicking off that evening session was a delightful homey soup followed by the mains and desserts, passionately crafted by the culinary maverick, Chef Ed!

PARMESAN PUMPKIN SOUP (MYR 15)

Fresh blended pumpkin garnished with herbs and spices  and serve with homemade bread.

Deliciously woofed up using freshly roasted pureed pumpkin, rendering the unmistakably natural sweetness of the pumpkin flesh, with some smidgens of fresh herbs, parmesan cheese and a toastie on the side.

CAESAR SALAD

Dished out with inhouse smoked chicken, rendering a nicely flavoured exterior yet remain juicy within. Spiced with homemade traditional Caesar dressing and completed with croutons, roasted pine nuts, essentially a great appetizer to start with.

SMOKED DUCK BLACKCURRANT

Not your average starter anymore!

Seared smoked duck breast laid on a bed of salads with signature blackcurrant red wine reduction.

Comes with enticing blackcurrants compote as the dressing, blending in red wine, garlic, thyme and liberally drizzled on top of those succulent slices of smoked duck, before spiced up with walnut crumbles and French beans.

It was actually adventurously discovered by an unintentional error which opens up to a whole new world of gastronomy creation, instead of the ubiquitous dressing of cranberries. This relish creation from the road less taken in culinary world proof to be very fruity, refreshing with red wine infused that together give arise to a wonderful, captivating palate.

SPICY BEEF SALAD (MYR26)

Ah ha, here it comes the Brazillian Beef Carpaccio treats! Slices of tenderloin in European and Asian twisted herbs.

A recipe inspired from Chef Ed’ vast travel to Japan, Hong Kong, China, India, Europe and the list goes on, using kaffir lime leaves, ginger flower together with fresh herbs, to match the juicy beef carpaccio that has been infused with olive oil, lemon juice before grilled to medium rare, after bound, moulded and sliced into desirably chewy thickness.

SPAGHETTI BEEF STROGANOFF

A quintessential dish with roots trailed back to Russian cuisine. Springy strings of pasta tossed with white truffle oil, which explains the elusively but remarkably catchy degustation, and spiced up with succulent slices of Australian beef that has undergone tedious process prior to serving.

BBQ SEAFOOD AGLIO OLIO (MYR 28)

Seafood tossed with garlic oil topped with a variety of char-grilled seafood.

Similarly, all the seafood is slightly charred here so to inject more oceanic robustness to the palate. Chili flakes and chili powder added for some mild spicy kick .

               

PORTUGUESE PAELLA

One of my all-time favourite Italian fare- paella!

Seafood here is deliberately slightly charred in order to enhance the overall flavor with the textured paella rice. Some subtle spiciness entails too :)

ASIAN TWISTED CRAZY FISH OF AQUA PAZZA

Using freshly fillet whole Italian Baramudi (Seabass), laid salubriously atop the alluring gravy that is made of rich and sweet fish stock incorporating white wine and topped off with some fried European basil.

Each mouthful bite of the fish meat is simply sweet and chunky, scrumptiously packed with juice. It’s undeniably my top pick of the day.

Chef Ed takes prides in all in homemade sauce and stock, in this case- the fish stock, despite it means he has to go all the way out through the painstaking hours which take up to 6 hours of boiling and flavor extraction.

The luscious feast at Arte Bar wouldn’t be complete without the inhouse special drinks and desserts!

GRAND SOUR (MYR 26++)

A creative concoction of Grand marnier (orange cognac), egg white, orange juice and sweet sour punch.

WHITE RIVER (MYR 22+)

For the creamy cocktail fans, goes for this milky shakes of Baileys, Tia Maria and Malibu.

Some brilliant and awesomely created companion for the sweet tooth!

MARTINI TIRAMISU (MYR 15)

Deconstructed tiramisu dip served with crispy lady fingers.

Seemingly conventional Italian desserts but made unorthodox by using a special homemade Asian white wine (which still remains as a secret with Chef Ed, hehe) before enamouring the epicurean with dainty petals of edible flowers. Aren’t they simply captivating? (=

STRAWBERRY BASIL SORBET

Inhouse creation of strawberry puree infused with fresh Italian basil.

With a light glaze of balsamic which surprisingly brings out the whole perfectly-blended flavor of the strawberry-basil tastebud! It was totally a mind-boggling experience for me as this is my first encounter having herbs incorporated into my dessert, apart from truffleice cream or savoury bacon dessert that I’ve tasted elsewhere.

Did it every cross your mind to use sweet basil? ^^ Sceptical not as a word of caveat, you’ll tend to hook on to it scoop after scoop of sampling (=

Passion in cooking is in the gene of Chef Ed since young, who is exposed to various cultural elements, from Chinese, Portuguese to Japanese. His ever inquisitiveness and playful curiosity are what have been driving him all these years throughout his 30 years of culinary journey. Have his unique background got you more wondering what’s innovative creation coming up next? Do drop by one of these days to grab a quick chatter and more insightful, invaluable sharing from this multi-cultural master of all trade (=

Arte Bar has just introduced a special Special Set Dinner (3 course) to tickle your discerning taste buds. To enjoy this momentous creation at special deal, please reserve via Table Apps. For more information on the menu details, please click here: 

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries!  ❤ℒℴѵℯ❤

Location: E-G-3, Electric Boulevard, TREC, 436, Jalan Tun Razak, 55000 Kuala Lumpur.

Contact: +603 2178 6088

Operation Hours: 5pm – 3am (Daily)

Website: https://www.facebook.com/artebartrec/

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You can also follow me on Instagram (@lwinwenli) and Twitter (@lwinlee) for more photo sharing or just to say Hi. 

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