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in comparison.
Lobster Caldereta
is the latest addition to the menu.
Although there is another version
of the dish in the Philippines, the
one served at La Bodega is done in
the most authentic Spanish style.
The juicy lobster is soft soaked
in rice soup and almond sauce.
Imagine the slightly crunchy
lobster bursting with flavour
that it absorbed throughout the
cooking process as you bite into
it. Yummy!
Honorable Mentions
Gambas al Ajillo
means shrimp
with garlic in English. It is one of
the most common tapas of Spain.
La Bodega’s
Gambas al Ajillo
uses
tiger prawns
sautéed
in olive oil,
garlic and chilli. It may look like
nothing more than just prawns
soaked in oil, but it is surprisingly
very tasty. Do not forget that the
dish uses only olive oil, which
is good if you are looking for
healthier options.
The
Paella Valenciana Mixta
which is Spanish rice cooked
with prawns, chicken, squid and
mussels with peas, is a must
try, especially if you are with a
group.The big serving is meant
for sharing. The
Croquetas
is
definitely worth a mention.The
chicken used to make the
Cro-
quettes
is roasted, giving it even
more flavour and aroma. As for
dessert, it is just so hard to say no
to Chef Basilio’s
Cheese Croissant
Pudding
. Served with chocolate
and strawberry sauce, one will
find that tiny little bit of extra
room after all the scrumptious
tapas
to fit in at least a couple
of bites of this divine sweetness.
There is an extensive wine list
to complement all the delicious
food. The list remains resolutely
Spanish and South American
while the cocktail list features
all the La Bodega classics plus
other new contemporary mixes
concocted just for the Pavilion KL
outlet. Perhaps a jug of
sangria
could do the trick to complete the
unforgettable Spanish experience.
I will definitely be having more
culinary adventures at La Bodega
in the near future.
The stars of the show
In Spanish cuisine, the wide variety of
appetisers served is called
tapas
. They
have evolved into a sophisticated dining
experience, with different
tapas
being
combined into a full meal. Over the years,
La Bodega’s menus have grown to not
only to include the contemporary tapas
that its reputation has been built on over
the years but also breakfast items and a
selection of contemporary bistro style
dishes.
Chef Basilio Garcia is in charge of
ensuring that everything served from the
menu excites the palettes of La Bodega’s
customers. According to him, most of the
ingredients used to cook each menu item
are brought in all the way from Spain to
ensure authenticity. P
ulpo a la Gallega
for instance, is Spanish octopus served
with mashed potatoes and
pimenton De
La Vera
, which is paprika that is produced
only in Spain. It is definitely a different
take on octopus since we are so used to
the Japanese way of serving it.
Dip your bread into the creamy good-
ness of
Champiñones al Ajillo
for an
authentic experience of eating
tapas
. The
generous amount of button mushrooms
in the bowl have been sautéed with
butter, garlic and parsley, which give
them flavour so rich and stunning that
other mushroom dishes out there pale
Carefully selected Spanish octopus to
make Pulpo a la Gallega
Croquetas made with
roasted chicken
Dessert time!
Paella... perfect for sharing