Flam’s has been around for quite some time but it wasn’t until much later that we dropped by for dinner. Flam’s forte is ‘tarte flambee'; a very thin base pastry originating from the north-east of France particularly the region of Alsace. It is cooked in a very hot wood fired oven for a few minutes only.
We knew we were in safe hands as Flam’s placed a huge wood-fired brick oven at the entrance of the restaurant. Thin Crust + Wood Oven; we always take these two as the main indicator of a good pizza.
Four Seasons FLAM’S RM32.80++
Flam’s tastefully designed interior is modern and spacious, with a backdrop of soft soothing music that creates a truly unique dining experience.
Lathered with tomato sauce and topped with a generous amount of turkey ham, mushrooms, artichoke, read and green capsium, olives and cheese; the tarte flambee was savoury, satisfying and addictive.
The best way to enjoy a tarte flambee is to roll it and eat it with yoyr hands, we were told.
Escargots Bourguignone RM 19.80++
Our order of oven-baked snails in garlic and parsley butter came shortly after. It is a classic way of preparing escargots in France and we enjoyed it very much. Don’t forget the crusty breads; they soak up the remainder of the sumptuous sauce.
Prawns and Zuchini Risotto RM46++
Served with pan-seared prawns, zuchini, parmesan cheese, italian style rice and fresh herbs; the risotto was so creamy and tasty. It was also perfectly cooked with the right consistency – not be hard and stick to the serving spoon, nor too soft and mushy.
Linguine Vongole RM 28++
Topped with a crunchy, caramelized layer, the Creme Brulee was custardy and creamy. Just the way we like it!
Address: No. 37, 39, 41 Changkat Bukit Bintang, 50200 Kuala Lumpur.
Tel No.: 03-2145 8111
Fax No.: 03-2145 8999
Facebook : flams.kl