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I’ve been meaning to do a review on Leonardo’s since last year! It has become one of my favorite restaurants in KL. There aren’t many restaurants in KL that serves really good pork. This was a good find!
Chunks of pork meat and fat. You eat it like you would a meatball, but that first crunch obviously puts it heads and shoulders (and whole body) above the average meatball. It’s got a good balance of flavor, rich but not overpowering.
We had the scallop and lychee salad as well. I can’t exactly remember what it tastes like now but I remember not being disappointed with any of the dishes. Good thing is, this place is pretty consistent. Over a span of 7-8 months the quality remains at the same standard, really good stuff.
Pasta with mushrooms, bacon, chilli padi and garlic. A bacon aglio olio XD. Al dente on the noodles, all the flavors have been well absorbed and each strand is well-coated and well-seasoned. Love the little kick that the chill lends to it too!
Spanish Iberico Black Pig shoulder loin steak. As tender and juicy as you can imagine it. The meat from an Iberian black pig tends to be more tender than the regular pig and is obviously not going to be as tough. The steak is served medium done with truffle oil mash potatoes and some vegetables. Yes please do away with the notion that pork has to be well cooked to be safe for consumption. That isn’t necessarily true. An internal temperature of 145 degrees Fahrenheit is deemed safe by the USDA. So a pink middle is fine as long as the internal temperature is 145 Fahrenheit. A relief to pork eaters as we never liked tough cuts of thoroughly cooked pork either. Same concept as beef well done I suppose?
Anyway, this loin steak and the truffle mash? Yummy-licious! I’ve a dire weakness for meat and potatoes like that. Beef eaters would say I’m missing out on all the good steak and mash but I’m very content if I have this instead. Meat craving satisfied!And a glass of cloudy bay. Lovely and easy to drink. One of my favourite wines for a chilled dinner with friends. I tend to veer towards the more complicated French wines when I’m with colleagues.
I can’t even begin… will you look at that? It’s so molten it oozed bittersweet chocolatey glaze as we dug into the cake. The vanilla ice cream was pretty good as well but I didn’t even notice cuz of the cake!!! We didn’t have to dig to deep before we hit the chocolate gold so I’d say perfect ratio of cake to molten chocolate. Neither the cake or the molten chocolate has that cloyingly overly sweet commercial vanilla note that most chocolate cakes do. They’ve hit the perfect note with bitter and sweet and rich. The outer layer of the cake is also slightly crisp which makes this dessert texturally perfect for me.
Onto the 2nd dinner at Leonardo’s. Above is the watermelon and feta cheese salad with a ball of soft mozzarella in the middle. I love soft mozzarella! Watermelon and feta cheese is pretty good too, very refreshing. But I’m not a big fan of olives so I left those alone.
Now this was a surprise! When we ordered bacon and egg we didn’t expect this succulent, tender braised pork belly at all! It just melted in our mouths. The molten egg was a delight as well. Put them both together and you have a luxuriously smooth and sexy combination melting together in your mouth. xoxo
Pork balls again! Different presentation, same delicious taste. I especially like the balsamic glaze to go with it just because I could never resist the thick black shiny sweet stuff.
And here we have the grilled pork tenderloin wrapped in bacon in garlic au jus. It was perfectly cooked and tender but I prefer the Iberico loin steak as it was more… juicy I would say. Good nonetheless. I don’t remember how the sauce tasted like as I didn’t take much of it. All the calories are in the sauce! (well, the bacon too but I’d rather meat over sauce).
Website and Contact details for Leonardos:-
61 Jalan Bangkung, Taman Bandaraya, 59100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur