This Christmas, MHB had our Christmas Lunch 2018 presented by Cava Restaurant & Bar @ The Bangkung Row, and supported by Kronenbourg 1664. Cava is one of the mainstays along Jalan Bangkung in the swanky and upmarket neighbourhood of Bangsar, Kuala Lumpur. The pork-free restaurant serves modern and traditional Spanish cuisine – from hot and cold tapas, to mains like paella and baked suckling lamb, to desserts like Creme Catalana, complemented with a variety of wines and of course – cava!
We started off the afternoon with some Vallformosa Classic Brut NV. On the eye, it had a straw colour with greenish shades, with lively bubbles. On the nose, it had aromas of melon, banana, apricot, and apple, while on the palate, it was pleasant, fruity and refreshing!
Mix Tapas Sampler
Baquerones en vinagre, Anchovies, and Pulpo a la Gallega
Starting off lunch was a mixed tapas sampler consisting of anchovies in vinegar, cured anchovies, and Galician style octopus, giving us a taste of the restaurant’s tapas menu.
Sopa de Mariscos
Traditional Spanish seafood soup loaded with a ton of fresh seafood and finished with a dash of Pernod to add some complexity to the broth. Briny and flavourful, safe to say there wasn’t any left after we were done with it!
Cava’s Famous Sangria
Red Original~ red wine, triple sec, orange juice, lime juice
White Original~ white wine, Black Label, apple juice, lime juice
Cava is well-known for their Sangrias and we have to agree! The red was more complex, with full-bodied flavours while the white was lighter and very refreshing, with a hint of smokiness from the Johnnie Walker Black Label.
Next up were some sharing platters which exemplified “The Spanish tradition of sharing food”…
Baked Spanish Suckling Lamb Leg
This succulent and tender piece of lamb leg is huge so be sure to share it! It was baked with rosemary, giving it a lovely herb taste, while having a lovely crust on the outside and tender meat underneath. This meat-lover’s dish takes a while to prepare so order it early, then enjoy some drinks or tapas while waiting for it to be cooked.
Slowed Braised Oxtail
Slow cooked for hours, the meat was so tender it didn’t take much to fall off the bone. Slow cooking it for hours also infused it with loads of flavour, when combined with the flavourful sauce, makes this an ideal dish to go with some house bread (order some to go along with this dish)!
Paella Arroz Negro
The final main was a signature Spanish dish – Squid ink paella with squid and prawns, garlic aioli. Incredibly delicious on its own, Cava added an extra dimension (mostly for us Malaysian diners who always love something spicy in a meal) in the form of cili padi pesto (in the little saucer on the top left) which really gave a kick!
Finally, a sweet and creamy end to the meal in the form of a creme Catalana which is the Spanish version of creme brulee. Luxuriously creamy with a hard sugar top, this dessert went brilliantly well with the fruity flavours of the Kronenbourg 1664 Blanc.
Although it’s been around for years, Cava continues to dish out good Spanish food, adding the Spanish option to the various restaurants located at the row of shops along Jalan Bangkung in Bangsar, which continues to be synonymous with good food. We hope to visit Cava’s sister restaurants along Jalan Bangkung soon – Bobo KL, Leonardo’s, Lucky Bo and Opus Bistro.
Cava Spanish restaurant is located at:
71, Jalan Bangkung,
Bukit Bandaraya, Bangsar,
59100 Kuala Lumpur, Malaysia.
Telephone: 03-2093 6637
Photos by Andy Kho Photography (www.andykho.com) for MHB.