Back to Huck’s for mainly Mediterranean meals.
Perfectly prepared appetizers: luscious portobello mushrooms, topped with spinach, cheese & a creamy, sweetly tangy pomodoro sauce made with tomatoes, carrots & basil leaves. Excellent enough to totally fit in at any of KL’s best Italian restaurants.
Basil pesto salad. A hearty, healthy concoction, creatively topped with mango strips, oranges & pomegranates for a zesty zing.
Huck’s take on seafood paella is a pleasure, brimming in a black pan with flavorsome rice and fresh prawns, mussels & squid. We believe he uses turmeric instead of saffron for the rice, so this isn’t the purist’s Spanish paella, but it’s still sumptuous.
A mouthwatering masterwork: Moroccan whole roast chicken, marinated with cumin, coriander, fennel & various spices, stuffed with couscous & surrounded by shredded sweet potatoes, almonds, cashews & cranberries.
Beautifully juicy meat (even the breast section), blanketed in amazing aromas, thanks to a wealth of ingredients poured into this single recipe. Beware: the portion is humongous, so make sure there are at least four people at the table to finish this.
OK, this one isn’t strictly Mediterranean, but it’s a remarkable representation of Huck’s penchant for kitchen experimentation. Dubbed “Ocean Deep,” it’s seafood spaghetti like no other, with a rich, intensely scented topping of dried shrimp sambal, belacan, bunga kantan (torch ginger buds), santan & kaffir lime leaves.
Heading north of the Mediterranean to the U.K.: Guinness steak pie, done just right, from the golden, buttery pastry to the thick stew of tender beef. Ideal for rainy nights.
Moist, crumbly ginger-&-apple pie, fresh from the oven, accompanied by vanilla ice cream for a lovely blend of hot & cold sensations.