Classic Steak Frites

This week our featured dish is a classic which we love because classics never go out of style. Morning through evening this is one dish you’ll surely love and have you coming back for more.

On The Menu

Classic Steak Frites

It was our weekend special this past weekend and the feedback was amazing – many people wanted it on the menu straightaway.

And so it shall be!

Premium Grade Grain Fed 250g Australian sirloin with a generous pile of piping hot fries and your choice of three sauces – Chimchurri, Bérnaise and garlic herb butter.

All Day Dinner comes to Scotts Square
April 28th 2017


We have created a series of new dishes created especially for Scotts Square for dinner.

Comprising of four mains, three desserts and sides, we’re sure you’re going to love our All Day Dinner menu as much as you love our All Day Breakfast.

The menu launches this week – Thursday 28th April from 5pm onwards.

Indulge in the Wild Honey Afternoon Tea Set


Every Afternoon from 3pm – 6pm*
Everyday at Scotts Square including weekends
*Monday – Friday at Mandarin Gallery

Make your reservation now


Wild Honey now at Pavilion KL


Featuring our distinctive interiors, plush furnishings and original artwork Wild Honey Pavilion is a striking addition to the food scene in KL.

You’ll find all your favourites like the Norwegian, I Love New York, Canadian pancakes, Brittany French Toast, Flinders Lane as well as a host of new dishes we created especially for KL.

While we are not Halal certified, we don’t offer pork on this menu. However, you’ll find a range of inventive dishes featuring the very best of certified Australian Beef, Lamb & Chicken.

Read the review in
‘Eat Drink KL’

Wild Honey Pavilion KL
#06-645, Pavilion Kuala Lumpur,
Kuala Lumpur

Tel: +60 32 1101626

Make your reservations today

Mother’s Day 
Sunday 14th May

Make your reservations today



Our favourite Pavlova

This is one of our family’s favourite recipes and it is pretty much a sale for family occasions like birthdays and Christmas but of course it’s good anytime.
While pavlova gets a bad rap as difficult to make if you master the basic technique it can be quite easy. This following recipe is based on Stephanie Alexander’s recipe and we have been using it for years as it is pretty fool proof and easily adaptable to making larger versions.
A couple of things to remember before starting. 
  • Have eggs that are very fresh and are resting at room temperature. We like large NZ organic eggs for this.
  • Reserve the egg yolks to make a custard or scramble eggs the next day.
  • Your utensils also need to be very clean and free of oil.
  • Oven temperature is critical. Know your oven and experiment with the best way to get the best result for your pavlova.


Prep Time: 10 minutes
Cooking Time: 30 minutes
Skill Level: Easy/Medium
This recipe is for one large round pavlova.
When serving more than 6 guests we double the recipe and adjust the cooking time.

4 egg whites
pinch of sea salt
250g castor sugar
2 level teaspoons cornflour
1 teaspoon white wine vinegar
few drops pure vanilla essence
300 – 500ml whipping cream
Strawberries, raspberries, kiwi fruit or other topping of your choice

We like to add some fresh made passionfruit jam into our whipping cream and then dress with raspberries or mango and shredded basil. We have also done it with baked rhubarb, plums and rosewater finished with pistachios, Persian fairy floss and added a little bit of rose pink colouring to the pavlova for a pretty pink effect.

Preheat oven to 180C

Line a round baking tray with baking paper cut into 20 – 25 cm diameter.

Beat egg whites and salt together until stiff peaks form. At this point add the sugar gradually – about a third at a time in a steady stream – continue beating. Finish adding in the sugar, beat until the meringue is very thick and shiny.

Slow the beaters down to a walking pace, gently sprinkle in the corn flour, vinegar and vanilla essence. Continue to beat until fully incorporated especially the corn flour.

Pile the meringue onto the lined baking tray smoothing the sides and flatting the top but not too much. The meringue will expand so don’t take it too close to the edge.

Pace in the middle rack in oven & lower the temperate to 150C. Cook for 30 minutes. Reduce the temperature again to 120C for a further 45 minutes. Turn off oven and leave inside the oven until completely cooled.

Once cooled and you are ready to serve, gently slide the pavlova onto a serving plate. Dress the pavlova just before you are about to serve it.

To dress there are plenty of ways to do this – whipped cream with strawberries and passionfruit pulp are traditional

Whip up the cream until it is firm (you can do this ahead of time and store covered in the fridge)

Dress with your fruit or other decoration.


Click here to print the recipe


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