Nestled in the new boutique hotel Kuala Lumpur Journal is Bounty, a casual bistro run by the good folks behind Bangsar’s commendable Bait. Bounty however has a spacious seating area and a huge open pastry kitchen where customers can sit and watch the pastry chefs in action. Executive Chef Logan Lopez informs us that the idea behind this concept is to ‘break down the wall between the kitchen and the customer’.
Foie Gras Pate (RM 23)
It is very unique how it is prepared. I am impressed with it where the fragrant foie gras. The awesome dish is completed with the Mesclun Mix, Croissant and Cherry Compute. The taste is awesome where the crispy bites of croissant is well infused with the foie gras in it.
Grilled Caesar (RM 22)
Great healthy delights are available too. Enjoy the grilled baby romaine which is freshly served with the anchovies mayo and topped with the flavourful crispy duck bits.
Pan Seared Baramudi (RM 30)
Brings you with the huge portion of fish, it is well pan-seared till perfection and leave you with the flaky fish meat in it. The fish comes amazingly good and well compliments with the sautéed clams ala vongole
Angus Beef Cheek (RM 32)
The amazingly delicious beef cheek with it tender and yet completely juicy meat.The angus beef cheek being slow cooked in guiess stout vegetables and parsnip puree.
Tiramisu (100gm ) (RM 7.90)
Ended our meal with the delicious tiramisu. The creamy fragrant tiramisu is just perfect to enjoy after a filing meal.
Bounty
Ground Floor The Kuala Lumpur Journal Hotel
30 Jalan Beremi
50200, Kuala Lumpur
www.kljournalhotel.com
+6 03 2110 2211