Every year, Chef Carrie Scully and her team, rack their\nbrains, scour the cookbooks, tap their regular customers and dine around to\ndevelop a new menu for this exciting Asian inspired-tapas (or pintxos)\nrestaurant in Medan Damansara in suburban Kuala Lumpur. She maintains it is\nimportant to refresh items to tantalise the taste buds of their regular\ncustomers and to introduce a range of exciting tastes and dishes for all to\nenjoy. One of the most innovative dishes is the char sui tomahawk of 800 grams\nthat the chef especially sources to be the only Malaysian restaurant offering\nthis pork variation of the popular beef theme. Diners can start with a tempting\nselection of value-for-money pintxos such as Serrano Espanol with slices of\nblack label pure-bred Iberico pork on slices of hot baguette overlain with\nManchego cheese. Mains such as sliced Iberico secreto steak (the Wagyu of pork)\nis first citrus-smoked before serving with a pink apple pur\u00e9e, chunks of Manchego\ncheese, lychees and a basil and tomato salad. Finish the meal with a generous\nportion of vanilla \u00e9clairs filled with Madagascan vanilla custard cream and\ndrizzled with rich chocolate sauce. Tiki Taka\u2019s refreshing beverages including\nbeers, wines and cocktails, enhance the dining experience.<\/p>\n\n\n\n
\u00a0<\/a>www.facebook.com\/tikitakamy<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"