Food Review – Cava at Jalan Bangkung Bangsar

[Food & Beverage]

I got invited to attend the launch of Cava’s new tapas menu which was concocted by consulting Chef Helena Rodriguez from Spain.

So I made my way over to Cava which is along the quaint row of shoplots on Jalan Bangkung, Bangsar on Wednesday 3 July 2013 and prepared myself for a night of tapas, good food, and wine! Parking was a breeze after office hours and you can either park on the roadside in front or behind the row of shophouses.

Cava, which means ‘cellar’ in Catalan, is also a region in Spain producing sparkling wines. Cava in Bangsar is especially proud of their own versions of ‘Sangria’ (red and white) which is a wine based cocktail that normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy/ liquor.

Cava is located along the Bangkung row in Bukit Bandaraya, Bangsar. The row also houses a couple of other restaurants owned by the same group as Cava.

Rachel from Cava and Suphie, my date for the evening as my partner was busy.

The selection of wines and champagne that we would be having that evening — One of the red wines and champagne that we would be having that evening

Red wine and white wine sangrias to kick off the evening which were matches with the tapas

942711_10152036540765278_1032055895_n — I was fortunate to be seated right next to the consulting chef from Spain, Ms Helena Ramirez, who has more than 12 years experience in cooking Spanish food. Also seated at my table were renowned food bloggers such as Fat Boy Bakes, Kampung Bo City Girl, CC Food Travel and their wonderful group of bloggers. Was quite an honour to be seated with them as I’ve often referred to their blogs for places to take my dates out for a good meal.

First up was a chilled Tomato Shooter or gazpacho which is usually a tomato-based, vegetable soup, originating in the southern Spanish region of Andalucía. Yes it is a cold soup and it's actually perfect for our tropical climate although us Malaysians are so accustomed to hot soups. Come on! Open your minds and try something different for a change! — First up was a chilled Tomato Shooter or gazpacho which is a tomato-based, vegetable soup, originating in the southern Spanish region of Andalucía. Yes it is a cold soup and it’s actually perfect for our tropical climate although us Malaysians are so accustomed to hot soups. Come on! Open your minds and try something different for a change!

Pulpo a la Gallega - Spanish octopus (because local octopus simply won't do) with potato, lightly dusted with paprika. The different textures and subtle in this dish were a delight to savour! — Pulpo a la Gallega – Spanish octopus (because local octopus simply won’t do) with potato, lightly dusted with paprika. The different textures and subtle in this dish were a delight to savour!

Patatas Bravas with Cava’s Famous Chillie Padi Pesto – Baby Potato, Creamy Spicy Tomato Sauce and Aoili. The cili padi pesto was spicy but I love spicy food so this wasn’t an issue. Chef Helena said this dish also goes well with beer so I ordered one and so it does! Wiped the plate clean with the bread roles.

Grilled Asparagus with Romesco Sauce which is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain. It can be eaten with fish, seafood, poultry, lamb and even vegetables such as in this dish!

Olives Villeroy with Creamy Pesto - a great party snack which is a fried breaded stuffed olive, dipped into a creamy pesto. I so couldn't get enough of this one. Went great with beer too! — Olives Villeroy with Creamy Pesto – a great party snack which is a fried breaded stuffed olive, dipped into a creamy pesto. I so couldn’t get enough of this one. Went great with beer too!

Cava’s Specialty Arroz Negro Squid ink paella with squid and prawns, with garlic aioli — Cava’s Specialty Arroz Negro – Squid ink paella with squid and prawns, with garlic aioli. The paella had absorbed the delicious flavours of the seafood stock used to make it and went well with the garlic aioli and the prawns. Not many places can make good paella but Cava certainly got the recipe right!

Cava’s Specialty Piquillo Peppers Stuffed with seafood, served with creamy piquillo sauce and asparagus — Cava’s Specialty Piquillo Peppers – a pepper stuffed with seafood, served with creamy piquillo sauce and asparagus, and paired with the Altanza Le Altanza Crianza 2009 (Rioja) White.

Sirloin with freshly prepared sauces (peppercorn, Gorgonzola, Mushrooms & Wild Ceps and Chimichurri — Sirloin steak served medium rare and paired with the CVNE Monopole Viura 2011 (Rioja) Red. The sirloin also had 4 sauces accompanying it but I decided to have it on it’s own first to savour the true flavours of the beef before trying it with the sauces.

(peppercorn, Gorgonzola, Mushrooms & Wild Ceps and Chimichurri — Four delicious sauces to go with the sirloin – Peppercorn, Gorgonzola, Mushrooms, and Wild Ceps & Chimichurri. I had a great time trying out all the different sauces and I must say that I enjoyed the Chimichurri best!

Which really went well with the sirloin.

Chef Helena giving a little insight on the dishes and Spanish cooking. Spain is geographically located between the Mediterranean Sea and the Atlantic Ocean. It is the crossroads of civilizations and the melting pot of many cultures as the Greeks, the Celts, the Romans and the Moors have all at one time occupied parts of Spain and lending their influence to Spain’s architecture and food!

Jonathan Cheah from Wine Zen sharing about the wines and champagnes and how they can complement the food.

Fresas Y Nata Strawberry with fresh whipped cream — Fresas Y Nata – Strawberries with fresh whipped cream and paired with Castillo Perelada CAVA Brut Reservation NV. Strawberries and champagne/ sparkling wine…no one can resist that!

Last pic of the night - with Suphie — Last pic of the night – with Suphie

Psst! Cava also has a special lunch menu promotion that starts from RM20.90++ and daily promotions for Happy Hours and their famous Sangrias so the next time you’re around the neighbourhood and you’re looking for some good food/ wine do consider Cava.

Cava Restaurant and Bar is located at

No. 69 Jalan Bangkung, Off Jalan Maarof,

Bukit Bandaraya, Bangsar,

59100 Kuala Lumpur.

Website: http://www.cava.com.my

Telephone: 03 2093 6637 / 017 356 0133

Email: mailus@cava.my

Seating capacity : 45 indoors, 15 outdoors. Private dining section holds 14.

Operating hours:

Mon – Sat: 12.00pm – 3.00pm (lunch), 5.00pm till 12.00am (dinner)

Sundays: 5.00pm till 12.00am