Whether it’s pintxos or tapas, these bite-sized offerings can hit the right spots, writes Tan Bee Hong
PINTXOS and tapas. I must admit I cannot tell the difference, except that at Tiki Taka, pintxos come with one digit pricing and Tapas items have double digits. The restaurant, off the Sprint Highway, Kuala Lumpur, is lively, and at 7pm, the outdoor high tables and chairs are fully occupied.
PINCH ME
The menu is peppered with Asian flavours and ingredients. We zoom in on the Pintxos menu, starting with a Mexindy (RM6). A slice of baguette is topped with grilled “tandoori” chicken, Mexican rub, yoghurt, pickled onion and coriander leaf. The chicken breast tastes more of curry but is delicious and fragrant. It’s crafted for Asian palates, with the heady flavours of curry spices swirling around the palate.
The Dabeli Tart (RM6) is filled with spicy masala potato mash, tomato, celery, shallots and beads of ruby red pomegranate as well as... a flower? That’s right. The chef loves to use edible flowers in his food. I find this a tad on the sweet side.
I prefer Salted Egg Crab Bun (RM9). Sandwiched in a mini charcoal bun is a spicy crab meat mix, cucumber and a generous lashing of salted egg cream sauce which elicits soft “oohs” and “aahs” all around.
I approach Nutella Bacon (RM6) with trepidation. While Nutella and banana with blueberries sound fabulous, bacon in the mix requires a longer stretch of imagination. It turns out better than I expect but I won’t be ordering that again in a hurry.
TAPAS TALK
From the Tapas menu, we pick Bang! Bang! Chicken (RM13), Sriracha Gambas Al Ajillo (RM24) and the enigmatic Molecular Paella (RM25).
The latter looks like deconstructed paella, with a mound of saffron rice, parsley pearls and a cockle shell which turns out to be bacon gel. On the side is a swipe of roasted red pepper sauce, fried mini crabs and paprika prawn ball. While rather pricey, given its size, it’s tasty and obviously reflects the chef’s passion for presentation. Love the crunchy mini crabs, which I pop whole into my mouth.
Bang! Bang! Chicken is pulled chicken with Sichuan chilli marinade, sesame seeds, kyuri and scallion stuffed into pie tee casings. It’s a bit oily but has a lovely contrast in textures.
The piece de resistance though, is sauteed prawns in sriracha sauce. Toasted baguette make a perfect foil for the sauce which sizzles with the aroma of smoked paprika and chopped garlic in olive oil.
GO CHILL
Ice Ice Baby! (RM12) ends the meal. This is made of coconut ice cream on a bed of mango sorbet and mandarin segments, has popcorn scattered on top as well as toasted coconut flakes and crushed peanut. An interesting combination of flavours and textures indeed.
WEEKEND STARTERS
Tiki Taka serves breakfast on weekends, 9am to 1pm, comprising western and local fare (nasi lemak, laksa). The Smoked Salmon Scramble (RM22) is a satisfying portion of fluffy scrambled eggs on sourdough bread, with rosettes of smoked salmon and lightly sauteed baby spinach on the side.
TIKI TAKA (non-halal)
WHERE 138 Jalan Kasah, Medan Damansara, Kuala Lumpur
TEl 016-328-7438
OPENING HOURS Weekday: 4pm-1am
Weekend: 9am-1am
GETTING THERE: Just off Sprint Highway
WHAT’S COOKING: Pintxos and tapas
MUST TRY: Sriracha Gambas Al Ajillo and Salted Egg Crab Bun
YOU’LL PAY: About RM40 each (food only)
ATMOSPHERE: Cosy and casual
SERVICE: Attentive. Love the free valet parking
OVERALL VERDICT: Go give it a try