May 1, 2014

Midi 57 @ Jalan Bangkung, Bangsar

Taking up the premise at Lot No. 57 of Bangkung Row, Midi 57 is a more casual and relaxing restaurant as compared to the sister’s outlet – Le Midi Mediterranean Restaurant; serving plates of goods from Spanish to Italian. What you could find in the menu are such as tapas style appetizer, wood oven baked pizza, suckling pigs (which I heard it is quite affordable!!!), burgers, homemade pasta and desserts. Not to forget their wide selection of fun and interesting broozes; this place is so meant to be a great hang out place for friends and families, as well as the after-working-hour parties.

Carpese Salad with Parma Ham (Rm 48)
As a refreshing start for the night, we started off with cured meat that paired with fresh greens, organic tomato, and buffalo mozzarella; finally drenched with balsamic reduction and pesto sauce

Mussels and Prawns in Beer Batter (Rm 18)

Ham Croquette in Walnut Crust (Rm 18)

Chicken Fingers in Red Wine and Rosemarry Batter (Rm 18)

Deep Fried Polenta Potato. I am wowed by its gooey madness within the crusty deep fried batter.

Crispy Foccacia (Rm 15)
Oven-baked Italian bread that is prettily infused with garlic, rosemary and olive oil. Love its fragrant crust with slight burnt edges.

Porchetta Pizza (Rm 29)
Hehe, I love munching this a lot! This thin crust pizza was topped with cheese and the moist boneless pork roast of Italian culinary tradition. One can never imagine how fragrant it was. Must try it if you are here.

Spaghetti Carbonara was creamy but at the same time it was light to the tummy too; while the Lasagna was loaded with tomato, mozzarella, basil and parmesan. The combination was great but I would be delighted if there is a little meat in it. hehe.

Midi 57 Bar Burger (Rm 28)
Slow cook mince pork patty, slices of tomato, lettuce, red onion and Swiss cheese, sandwiched in between the homemade toasted bun, served with French fries.

Pot Plate(s) are available too! In Chicken (Rm 25) with Black Olives, Mushroom and rosemary sauce or Lamb Leg (Rm 28) with Sichuan Pepper, Onions and braised in Guinness Beer Sauce, served piping hot on the table. These pot plates were slow cooked in wood fired oven for hours and richly flavoured. I didn’t try the lamb but the chicken was still juicy even though after long hours slow cooked. More bread please!

Chocolate and Ginger Ganache

Desserts of the night, we had the Chocolate and Ginger Ganache and the Chocolate Bomb. These were specially crafted by Chef Andrea Alimenti. Their desserts will change on a weekly basis so you may find something special every week.