Review: Hit & Mrs @ Lorong Kurau, Bangsar

**Pork Free**


Just so when the residents of the Klang Valley is complaining there is a lack of excitement in our local dining scenes, in come Hit & Mrs located in a lesser known part of Bangsar. Being under the umbrella of The Big Group, you would be surprised that Hit & Mrs is a total departure from the usual restaurants and cafes under the group. Hit & Mrs has a dynamic menu that changes weekly depending on the season and freshness of ingredients available or whatever that strikes Head Chef Mashad Pino's fancy.

You would experience what they call it "experimental dining" where the menu changes and evolved as it goes. You're more than welcome to channel your feedback to Chef Mashad be it negative or positive or even your opinions. Trust me that we have been assured that they would love every bit of feedback so that they can improve constantly based on these feedbacks. And so that come about to the namesake of Hit & Mrs. The original concept would have been downstairs being the dining area and open kitchen where the heat would come from, hence Hit where else the upstairs bar is where it's cooler to hang out more suited for the Missus. As it went along, in came the interpretation of the dishes as it's experimental, there are always the arguments that came from the different palates so there are tend to have some hits and some misses.

As I've mentioned there's the cool bar upstairs which is totally retro looking with antiques and collectibles from the 60s and 70s. Reminded me of walking into a relative's house complete with the rattan high back chairs and sofas with interchangeable covers with loud wallpapers when I was really really young.





Take your time to browse through the walls and dig out memories of P. Ramlee, Saloma and Rose Chan while having your drinks here.

Berries Mojito

Whilst upstairs is retro cool, the dining area downstairs is completely different, it's more contemporary and you can really note SekSan's touches out loud here. There's even a court yard at the back where one can dine underneath the stars but there's sadly only one table allocated there.

We started off with an Amuse Bouche of Purple Carrot Mousse with Freeze Yoghurt and Malt Soil. It's an interesting play of texture here with soft airy mousse with the crunch from the soil.

Purple Carrot Mousse With Freeze Yoghurt and Malt Soil

We moved on to our Appetiser of Quail with Butternut Squash Puree and Pecan Nuts stir fried with Garlic. The quail meat is perfectly done, moist and tender, went well with the naturally sweet butternut squash. The pecans have a light subtle garlicky flavour.

Quail, Butternut Squash, Pecan

I had Lamb of Rack with Salsify Puree and Kipfler Potatoes Sauteed in Goose Fat which was served with a red Luis Felipe Edwards 2011 Chile Wine. Goshhh the lamb is done so nicely with just a nice touch of pink on the inside where it was firstly sou vide before pan fried.

Lamb, Salsify, Kipfler

Capt'n Hook had Atlantic Cod Poached in Extra Virgin Olive Oil, with Salsa and Mash served with a white Alamos Torrontes 2010 Argentina Wine. I had a small bite from the edge and it was good but not when he dug into the centre. He said it's tough and over cooked. As we exchanged notes, it seems like everyone who were having the cod said theirs were over cooked too! The chef decided to cook one portion to let us have a go again. It was done perfectly but yet the texture of the cod was just not right. Even though we were told their cod is not the frozen kind but I felt it was left standing in the freezer for quite a while, I guess a check must be made with the supplier. The staff were genuinely apologetic.

Poached Cod, Salsa, Mash

Next we have Frangipane Chocolate with Marzipan Ice Cream, Chocolate & Hazelnut Toffee with Strawberry Champagne for dessert paired with Voga Moscato Italy. The tart is basically filled with almond flavoured frangipane topped with a decadent bitter sweet chocolate. Nice and smooth there. Loved the marzipan ice cream, then there's the mousse where the champagne soaked strawberry sat on. Great combination but my only problem is the portion size. As there were quite a number of elements on the plate, I would prefer to have just one slice of the frangipane. The second piece totally stuffed me as I would usually wipe clean my plate to avoid wastage. Hahaha you must be thinking I'm quite silly eh complaining that they gave me too much? But seriously the portion size have to go with the entire flow from start till the end.

Frangipane, Chocolate, Marzipan Ice

We ended out dinner with a petit four of Peanut Butter Crumble with Madeline topped with White Chocolate Mousse. I was so stuffed by now that I only have very small bites of the madeline and white chocolate but I wiped out every single morsels of the sandy peanut butter hahahaha.

Madeline, Peanut Butter, White Chocolate

We made our way back on a weekend for brunch this time. With daylight, Hit & Mrs is looking completely different on a new take.



The bar upstairs...





Dining area and kitchen, downstairs...



As there were four of us, Chef Mashad served us large platters of the dishes fit for four. Therefore the photos shown does not represent single portion dishes.

We started off with a savoury of Scrambled Egg, Home Cured Salmon, Squid Ink Focaccia. It's a very clever combination but only when you eat it while they're hot. It's not very smart of us to take forever to shoot pictures of this dish as the egg and bread got a little fishy when they got cold. So please please eat this immediately and be quick.

Scrambled Egg, Home Cured Salmon, Squid Ink Focaccia

Haha when everyone saw this picture, they went like OMG that's a huge one with 3 eggs!!! Actually there were 4 eggs, one was hidden underneath the plump tomato. Remember, this platter was fit for four people and not a single portion. The proper name for this is Fry Up Two Eggs on Sourdough Toast, Roasted Tomatoes, Buttered Mushroom and Beef Bacon! Yummy and not greasy at all. My kinda big breakfast.

Fry Up Two Eggs, Sour Dough Toasts, Roasted Tomatoes, Buttered Mushrooms and Beef Bacon

Next was a sweet dish, some sort like a dessert heh? So what was in the platter of Pana French Toast, Pisang Emas, Chantilly? I can totally understand why this was everyone's favourite and there were murmurs of mmmmms... oooooo... all round. The fluffy French toast is really really good as it was made with bread full of dried fruits with dollops of thick chantilly cream in between with pieces of sweet banana drizzled with butterscotch. I would love it further with some toasted nuts for the crunch.

Pana French Toast, Pisang Emas, Chantilly

Don't you love it when fanciful coffee is served in kopitiam cup and saucer? These are cappucino, taste absolutely lovely, perhaps it's because of the size of the cup... coffee taste was stronger which is great.




Please note that the menu consists of short descriptions of the dishes, do ask the wait staff for further explanation if you wish. Then there's the pricing on the dinner menu which I thought I would like to point out as I have friends who complaint that they did not see the asterisks (fine prints they say hahaha). You see, the price stated below the main title ie Small Plate, Big Plate etc are for all the items listed below but there are a few dishes that came with an asterisk or double asterisks. For those with single asterisk, there's a surcharge of RM10 and RM20 for double asterisks. Also there are the usual Service Charge and Government tax.

Reservation is highly recommended as seats are limited. Also follow The Big Group on Facebook for the announcement of Hit & Mrs weekly menu.




We would like to thank Benoit and Chef Mashad (The Big Group); and Carole and Selina (Salina & Associates PR) for the wonderful experience.


Hit & Mrs
15 Lorong Kurau,

Taman Weng Lock,

Bangsar, 

Kuala Lumpur.

Tel: +603 2282 3571

Business hours:
Dinner 7.00pm - 11.00pm (Tues - Sun)
Brunch 11.00am - 2.00pm (Sat - Sun)
Bar 5.00pm - 1.00am (Tues - Sun)

Check out my flickr album for more pictures