Thursday 29 August 2019


Time for some wicket cocktails

August 23, 2019

Friday evening. In view of the coming weekend, My Best Friend and I share similar thoughts… a wicket... I mean wicked… cocktail seems to be in order.
Erhhmm…pardon the pun but after all, we’re in The Sticky Wicket where mixologist S. Roy is shaking up a roller-coaster of cocktails for us.
Naturally, the cocktails are naturally named after professional cricketers from throughout the ages, such as K.S. Ranji, Mark Ramprakash and Liton Das to Albert Edwin, Chris Gayle and Gilbert Aessop.
I love The Record Breaker (RM48), named for George Griffin. It’s a combination of Beefeater, elderflower, honey infused beer, pineapple juice and fresh grapes. So fruity and delicious.

From left, Whiskey Sour, Dickie Bird, Record Breaker, The Light Bowler and Somerset
I particularly enjoy Whiskey Sour which shows the right attitude in the well-balanced mix of whiskey, sugar and lemon, with just the slightest tinge of bitterness.

If you’re a cricket player or cricket fan, The Sticky Wicket is the place to go. If you’re not, don’t worry. It’s still loads of fun, especially if it’s cricket season.

Walk in and you’ll see cricket paraphernalia lining the walls while sports programmes play continuously on the many large television screens. If you want more privacy, head upstairs.
The comfy lounge upstairs
Cricket originated in south-east England in the 16th Century but over the years, its popularity spread to the British colonies all over the world, especially India and South-East Asia.
Ouch! The tummy’s growling in protest. It’s been hours since lunch, so we ask for a menu. We see a list of dishes from countries where cricket is popular – Britain, India, Sri Lanka, South Africa, Australia and Canada. Yes, these include Cullen Skink, a Scottish smoked seafood soup, Fish & Chips, Toad In The Hole, Springbrock Boerewers, Crab Kottu and Eton Mess.
Actually, the menus for food and drinks are great conversation pieces. I am tickled by some of the names here such as Howzat Poriyal, Dolly Chick and Fried Leg Stump.

Delicious chicken poutine
We start with Poutine (RM26, chicken/beef). For this delicious Canadian specialty, fat fries are generously doused in a gravy cooked with pulled beef brisket or shredded chicken and topped with cheese. The Sticky Wicket presentation adds a sunny-side egg on top. In between chomps, MBF and I agree that the chicken poutine is better balanced in flavours.

Calamari with  house-made Salted Egg Yolk dip
Gin & Tonic with a slice of grapefruit
Then we have Salted Egg Yolk With Calamari (RM35). The basket of thick rings of deepfried calamari are crisp on the batter coating and juicy inside. The house-made salted egg yolk sauce is delicious, with that slight gritty texture that comes from real egg yolk. Leaning a little on the more salty side, it’s perfect with beer or, in my case, a gin tonic (when in a pub for cricketers, drink what cricketers drink).
Also great with drinks is Crab Waugh (RM20), with chunks of soft shell crab battered and deepfried to a crisp and tossed in salt and pepper. And it’s a “straight run” with the addition of curry leaves and chopped chilli padi.
Hot and spicy Soft shell Crab Waugh is perfect with drinks

The Sticky Wicket Beef Rib Burger
For mains, we start with The Sticky Wicket Beef Rib Burger (RM42). I don’t take beef but MBF is delighted to find, instead of the regular beef patty, a wow factor in the shape of braised beef short rib in between the burger bun, along with caramelised onions, rocket leaves and a mac’n’cheese waffle. Comes with thick fries.
Fried Leg Stump
Fried Leg Stump (RM32) – somehow I keep seeing images of Long John Silver, the pirate – turns out to be a deboned chicken leg, panfried to golden brown and served on a bed of mashed potato/mushy peas, with mushroom sauce, salad greens as well as buttered cauliflower and carrot sticks. It has a strong flavour of rosemary, so beware if you’re not too fond of this.
Quintessentially British Fish & Chips
For Fish & Chips, a British staple, we have a choice of cod (RM60) or pollock (RM36). We pick cod; there are 2 slabs of white fish fillet with a basket of chips. The beer batter coating is crisp, preserving well the sweetness and moisture of the delicate fish. On the side are two dips of mayonnaise and mushy peas.
Springbok Boerewers 
Springbok Boerewers (RM69) is not meant for the faint of heart. A full 500g of pure chunky meat (in this case, beef) sausage comes coiled and sizzling in a cast iron pan, drowned in a spicy curry sauce, with waves of thick cream on top.

Crispy Lamb Shank
The Crispy Lamb Shank (RM58) is unusual. While lamb shank is usually soft braised, The Sticky Wicket offers a new perspective by a quick dunking in hot oil to make the outside crispy. The shank is then served on herb-infused mash and what the chef calls “naughty bean sauce” which actually has baked beans.

The hearty Full English is also available for Weekend Breakfasts
After much discussion, we pick The Full English (RM38) for the final hattrick. Also available for Weekend Breakfasts, this is a whole wooden bat topped with 2 sausages, sautéed mushrooms, panfried tomato, buttered and panfried bread, beef bacon, baked beans and two sunny-side eggs. There’s enough chow here to satisfy any growling tummy.

Sticky Date Pudding with melted toffee and cream
After all this food, we are hesitant about dessert. But The Sweet Taste Of Victory beckons, so we have Sticky Date Pudding (RM22) and Sweet Appam (RM8) to share. The pudding is light, moist and springy in texture. Laced with sticky melted toffee, it’s perfect when served with thick cream.

Sri Lankan sweet appam also comes with an ice cream option
The Sri Lankan appam is a circle of crispness surrounding a soft centre sprinkled with coconut milk and gula Melaka. If preferred, customers can have it with a scoop of chocolate ice cream though I’d recommend having it the original way as the chocolate ice cream confuses the flavours somewhat.

Happy mixologist S.  Roy
Tummy appeased, we retreat downstairs to make S. Roy mix up more cocktails at the bar. His new creation, The Light Bowler, has raspberry syrup with extract of fresh rosemary, gin, sugar, lemon and egg white, which he finishes off with dabs of angostura bitter and a flower on top.
Dickie Bird (RM39), named after Harold Bird, is a crisp mix of Monkey 47 sloe gin with Campari, Yorkshire Tea syrup and fresh apple and lemon juice.
The jury (or is it umpire?) is still out on Somerset (RM29). MBF loves it, saying it smacks of apple pie. But this is where I beg to differ, not having a love for apples or cinnamon and Somerset has an overindulgent, lingering aroma of the bark spice. The drink combines fresh green apple juice with organic apple cider vinegar and cinnamon syrup.
Love gin? Sticky Wicket stocks over 25 types of gin and its house pour is Beefeater which is RM9.80 during the Happy Hour which is noon to 7pm daily and all day Sunday. I can see I’ll be quite happy here.
There are also 2 Gin Buffets. Choose from brands such as Beefeater, Ungava, Opihr, The London, Boodles, Tanqueray, Roku Gin and West Winds at 3 glasses for RM60++ or 5 glasses for RM95++.
The premium Gin Buffet comprises Rutte, St George Spirits, Bitter Truth, Hendrick’s, The Botanist, Gin Mare, Poli 1898 and Citadelle at 3 glasses for RM75++ or 5 glasses for RM120++.

34 Jalan Medan Setia 2
Plaza Damansara, Damansara Heights
Kuala Lumpur

+603-2011 5378

Opening Hours
Monday to Thursday: Noon to 2am
Friday: Noon to 3am
Saturday: 9am to 2am
Sunday: 9am to 1am
Happy Hours: Noon to 7pm daily and all day Sunday

Sticky Wicket also serves set lunch menus that include soup and a glass of iced lemon tea or lime juice. Items include nasi lemak, nasi goreng, pulled beef burger, chicken salad, fried leg stump, fish and chips, beef bacon linguine carbonara, chicken chop linguine in basil-pesto sauce, chicken casserole and a spicy vegetarian fried  rice.
On Saturday and Sunday, Weekend Breakfast, from 9am to noon, offers choices including Eggs Benedict, Avocado Toast, The Full English, Scotch Egg, pancakes, burrito, South African Lamb Curry, Sri Lankan Breakfast, Idli Tiffin and apam.


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