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2012-09-14
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Returning to The BIG Group's EST steakhouse at The Intermark. After slicing through EST's steaks earlier, we're sampling the starters and non-bovine mains now. Here's how to segue: AACO Full Blood Wagyu carpaccio _ supple in texture, subtle in beefiness, with bean salad and tarragon vinaigrette. Pristine in presentation, but pricey at RM100++. Sticking to a chocolate theme for dessert: this "Hot and Cold Chocolate Ice Cream" (RM20++) comprises choc ice cream coated in choc shortbread with fresh
Returning to The BIG Group's EST steakhouse at The Intermark.
After slicing through EST's steaks earlier, we're sampling the starters and non-bovine mains now. Here's how to segue: AACO Full Blood Wagyu carpaccio _ supple in texture, subtle in beefiness, with bean salad and tarragon vinaigrette. Pristine in presentation, but pricey at RM100++.
Sticking to a chocolate theme for dessert: this "Hot and Cold Chocolate Ice Cream" (RM20++) comprises choc ice cream coated in choc shortbread with fresh orange segments, poured over with Earl Grey-infused hot chocolate.
Uncompromisingly chocolate, with a fatty, melting-butter feel.
Coffee cocktail: Espresso Martini (Patron Anejo tequila, kahlua, agave syrup, coffee). 
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