Spanish cuisine is slowly making a big wave in KL’s food scene with new Spanish restaurants popping up every now and then. However, one of the longest standing Spanish restaurants remains as Cava @ Jalan Bangkung.
Cava’s specialty is tapas and recently they have revamped their menu to be pork free. Headed by Chef Maria who hails all the way from Barcelona, Spain; the new menu gathers the real flavours of Spain by featuring a wide range of traditional tapas, paella and steaks! We were lucky enough to have a huge Spanish feast at Cava few months back.
The most amazing Shangria I’ve ever had!!
Pulpo a la Gallega (RM 34)
Pulpo a la Gallega is a traditional tapas that features Spanish octopus with potatoes and lightly dusted with paprika. The octopus was boiled instead of grilled, resulting in a delicate, succulent texture that resembles a perfectly cooked scallop.
Patatas Bravas with Cava’s Famous Chili Padi Pesto (RM 18)
For the Brave – Spicy Tomato & Aioli
Patatas Bravas is one of the most significant tapas dishes in Spain and Cava has done it right, again. There is something so wholesome, so appealing about this fried potatoes dish topped with spicy tomato and aioli. For those who love to have more “kick” to this traditional Spanish dish, Chef Maria has thrown in an additional saucer plate of cili padi pesto. “For the brave”, as she said.
Grilled Asparagus with Romesco Sauce (RM 18)
Romesco sauce is a perfect blend of almond, olive oil, roasted capsicum and roasted garlic. It is my new favorite condiment as it hits all the spots on my palate that activate addiction! Pouring romesco over grilled asparagus is one good way to enjoy this sauce. We also dipped the bold, nutty sauce into breads.
Olives Villeroy with Creamy Pesto (RM 15)
Little morsels of stuffed olives were crumbed and deep fried, resulting in a piping hot and oozing inner. It went really well with the thick & creamy pesto sauce.
Paella Cava’s Specialty Arroz Negro RM33.00 (Single Portion), RM62.00 (Double Portion)
Fans of paella will definitely love this squid ink paella with squids and prawns topped with garlic aioli. It was truly delicious! Chef Maria said that the kitchen uses Japanese rice instead of Spain’s grain as the Japanese rice is better in soaking up all the intense seafood flavour of a home made prawn head stock. It was simple, yet so tasty. The squid ink and prawn head stock gives it a nice umami that makes us go mmmmm…
These miniature red peppers packed a sweet, tangy flavor with a touch of smokiness. The texture was amazingly firm yet tender, holding the seafood stuffing well. Cava’s version was so delicious that I’m kicking myself for wasting so many years not stuffing my face with these lovely red peppers.
Sirloin Australia Goulburn Valley – Premium grass fed beef with freshly prepared sauces: Peppercorn, Gorgonzola, Mushrooms & Wild Ceps, Chimichurri (RM 58)
Light, fresh desserts are perfect after such a scrumptious meal. I am not sure how you can go wrong with whipped cream, fresh strawberries, sugar and red vinegar. It was A-M-A-Z-I-N-G!
All in all, the food at Cava was so impressive that I am left wondering why it has taken me so long to step my feet into this little Spanish Restaurant.
Cava Restaurant and Bar
71, Jalan Bangkung,
59100 Kuala Lumpur,
Tel: +603 2093 6637
Mon – Sat: 12:00 pm – 3:00 pm, 6:00 pm – 12:00 am
Sun: 6:00 pm – 12:00 am