Flam’s Restaurant & Wine Bar @ Changkat Bukit Bintang

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++

It would be excellent if the chef was not too heavy handed with the salt.

Chocolate Fondant RM 18.80++

There’s nothing better than savouring a smooth and rich chocolate cake punctuated with plenty chocolate sauce. What a perfect sweet ending.

Creme Brulee RM 9.80++

Topped with a crunchy, caramelized layer, the Creme Brulee was custardy and creamy. Just the way we like it!