YOU could just fill up on tapas at D’Caveau Restaurant and Wine Bar, beginning with the Penang basket and chicken liver pate and moving on to grilled octopus, baked escargots, Gambas Pil Pil and Thai sausages.
The variety of flavours, from Asian to western, piques the palate at D’Caveau in Desa Sri Hartamas, Kuala Lumpur.
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