Cava [Revisit] ~ Jalan Bangkung, Bukit Bandaraya

Happy Independence Day Malaysia! It has been 58 years since our independence was declared on 31st August 1957.

Old is gold but it’s not necessary to be old to be gold. Cava is an example of a restaurant that’s like striking gold – consistently good food and warm service in a lovely restaurant. My previous gushing about Cava can be found here.

During this particular revisit, we had different food with a different crowd so this short review will only feature items I’ve never had before.

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Here’s some beautifully braised oxtail to whet your appetite.

The braised oxtail had well-seasoned, tender, fall off the bone meat. Though it may seem such a heavy dish is unsuitable for tapas, it’s meant for sharing. Another version of the braised oxtail appears on the mains’ menu served with pasta, LC’s favorite.

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The baked escargot was served in a rather odd looking dish. I’m too used to having escargot served in it’s shell. There is however, an advantage to this – clean escargot. The escargot sans muck was cooked in a creamy garlic sauce which went well with the bread.

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Cava serves one of the best paellas I’ve ever had and this seafood paella with lots of clams, mussels and prawns sated all paella cravings of flavorful rice with fresh seafood. The seafood is cooked separately from the rice which is not common but I believe it lets the shellfish keep all it’s fresh juices and tender flesh which otherwise would be ruined by overcooking.

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LC and I would never order a sticky date and banana pudding usually but we needed to share the dessert among five and ordering two Chocolate Dreams seemed a little too sinful (although we did consider the option at the time). I’m not overly fond of the date and banana pudding as the flavors of the sweet dates were not prominent and I didn’t get the creamy eggy texture that I like in a baked pudding.

On another occasion, I brought my family to Cava for some delicious lamb and they absolutely adored the succulent lamb cutlets and the delightfully tender braised leg of lamb. At Cava, you don’t necessarily have to go down the Spanish tapas and paella route, the western fare is good as well.

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