Every year, Chef Carrie Scully and her team, rack their brains, scour the cookbooks, tap their regular customers and dine around to develop a new menu for this exciting Asian inspired-tapas (or pintxos) restaurant in Medan Damansara in suburban Kuala Lumpur. She maintains it is important to refresh items to tantalise the taste buds of their regular customers and to introduce a range of exciting tastes and dishes for all to enjoy. One of the most innovative dishes is the char sui tomahawk of 800 grams that the chef especially sources to be the only Malaysian restaurant offering this pork variation of the popular beef theme. Diners can start with a tempting selection of value-for-money pintxos such as Serrano Espanol with slices of black label pure-bred Iberico pork on slices of hot baguette overlain with Manchego cheese. Mains such as sliced Iberico secreto steak (the Wagyu of pork) is first citrus-smoked before serving with a pink apple purée, chunks of Manchego cheese, lychees and a basil and tomato salad. Finish the meal with a generous portion of vanilla éclairs filled with Madagascan vanilla custard cream and drizzled with rich chocolate sauce. Tiki Taka’s refreshing beverages including beers, wines and cocktails, enhance the dining experience.
Refreshed Menu at Tiki Taka
