MOVIDA Revamped.

November 15, 2017

MOVIDA Revamped.

We were warmly greeted by the newly appointed outlet manager Mr Tan U Keong, he started by emphasizing on the need for a total revamp at Movida.

‘Firstly I came here and pretended to be a customer; I need to taste the actual food that they serve and feel the true service provided’

And after spending a few weeks as a ‘regular’ customer he immediately knew the gravity of the situation and the adversity that he is going to face.

‘It was like taking the bull by the horns, I had to fix the problem quickly and that means a total turn around' said Tan.

He began by smoothing the operation in the kitchen by investing in new kitchen equipment, food processors and machinery.

Next is to reduce the dependence on manpower by using electronic gadgets ‘All the orders are placed by using the iPad and this would allow our staffs more time to work on other things’

Followed by a total change of the menu ‘All the foods you’re about to see are absolutely new’ said Tan.

"We’re bringing the food from KL to Seremban"

The Flaming Bean Can Chicken.

There are 2 versions to this and the one on top s specially catered to Muslim diners while the one below would be drenched in vodka and set aflame for the juice to flow down into the can of baked beans.

And if you order this please expect a waiting time of 20 minutes.

Stressing on the importance of food presentation Tan said ‘The techie generation is very discerning with the food placed in front of them, it has to look good first’

‘First impression of the food is very important, they must be able to snap photo of the food and post it on social media’

Speaking of food presentation this Movida Gourmet Chicken Burger has all the criteria needed.

‘The square wooden base and the sainless steel platter housing the fries are specially bought in KL as we can’t find it in Seremban’

‘Look at the dressing on the fries, we sprinkled it with Parmesan cheese and spring onions so that it would look great during photo taking session’ insisted Tan.

The Seafood Aglio Olio Spaghetti and the mussels and prawns are really fresh and succulent.

Just look at the size of this fella.

Next comes the Char Grilled Lamb with the meat grilled to perfection garnished with slim cut fried sweet potatoes and the mint sauce on the plate provides a stark contrast for photography purposes. And Yes it does taste as good as it looks.

Meet the Movida XO Fried Rice a fusion of both oriental and western cuisine where the strong aroma of the XO is fused with the hot flames from the Wok (Wok Hei) which results in a combustion of flavor.

Endless Smoothies.....

'We know what is good in KL and we’re gonna bring it to Seremban'

The sausage platter is a fine example of what is meant by bringing the food from KL to Seremban.

‘I’m staying in Damansara and it is very easy to buy these kinds of sausages there but I tried in Seremban but it is nowhere to be found so I’ll buy a few packs every time I come to Seremban for work’ said Tan.

And have you notice the meticulous spots of mustard and sour cream laced on the side, it’s gonna be great for taking selfies with it.

It gets more and more colorful from here onward.

The Mexicana Pizza has all the toppings of color and contrast that one can possibly assemble on a single pan.

The dough is self made and hand pressed to ensure its thinness before being baked in the oven. And just wait until you munch on the crispiness of the crust.

Working closely with the head chef of Movida KL has taught him many valuable tips like paying attention to details, the dressing on the food and the type of garnish to use.

‘Everything we do here have to pass the chef’s approval in both food presentation and tasting’ gritted Tan.

But he eventually breathed a sigh of relief when the entire kitchen staff and servers managed to give him full support during the entire process of change.

Their effort would be evident with the following dish where every detail is being scrutinized.

The Charbroiled Australian Rib Eye Steak.

Please pay attention on the mashed potato, it is mixed with carrots and vegetables before being pressed in a bowl and then cupped on a special grill plate procured from KL.

The toasted garlic and cherry tomatoes are presented as a garnish and the stainless steel grail served as a host to the mushroom sauce.