From Japanese to French:
KLCC’s Luxury Food Scene
It comes as no surprise that luxury restaurants in Kuala Lumpur are concentrated in KL City where all the bustle and hustle occur. While many are no stranger to KLCC for its famous Petrona Twin Towers, the city boasts some famous eateries serving dishes from fresh sashimi flown from Japan to eloquently-plated French lobster bisque.
Located at Intercontinental Hotel KL, Tatsu makes a first impression with a mysterious facade. Muted interiors create a romantic dining ambiance while ample of natural light pours in through the restaurant’s floor-to-ceiling glass panels, highlighting the contemporary Japanese aesthetics of the eatery.
Whet your appetite with the crispy duck confit on Japanese spinach with the perfect proportion of crunchy textures. The Ku platter, an assortment of sashimi air-flown from Japan, bursts with fresh flavors. The restaurant’s signature Australian Wagyu beef on a Himalayan rock salt hot plate comes perfectly cooked to a medium rare juiciness and tenderness.
Aesthetically pleasing with elaborate and decorative arts, Manja exudes comfort and a sense of extravagance. Located in the Old Malaya colonial heritage building in Kuala Lumpur, it is a two-storey glass-ceiling lounge with magnificent views. Time seems to stand still within its walls, with a sense of respite from the hustle of the city.
The starter, a blue claw lobster slider sees a luscious local river lobster sautéed and braised with lobster oil and served on a brioche bun with lobster butter and chimichurri béarnaise dressing. The Wagyu gula Melaka is 200 grams of smooth prime beef coated in a popular local palm sugar and ginger glaze.
Maison Francaise is located in a bungalow which has been restored and converted into a restaurant. As one of the most luxury restaurants in Kuala Lumpur, the eatery is decorated in classic black and white. The main dining area is elegant, with French windows that open to an outdoor balcony. Diners can choose from the gourmand menus or the a la cart.
Divided into cold and warm starters, fish and meat courses, caviar, cheese and desserts, tastes and flavors make up for the lack of variety. The chef’s barley risotto with artichoke on gratis and the frothy lobster bisque makes the perfect appetizers. The grilled octopus leg, spongy to the bite and paired with seared scallops will satisfy your taste buds as the first main course.
Petronas Tower 3 isn’t the easiest place to find. However, once found, you are greeted by a zen, minimalist setting, with nothing to focus on except for an amazing panoramic view of the KL skyline. Sound damping is excellent, allowing for an intimate conversation even on the busiest of nights.
First timers shall go with Nobu’s signature omakase course, starring the chef’s personal selection of signature dishes. A starter of toro tartar gets the appetite going, while the tuna sashimi salad with perfectly seared tuna, further whets the appetite. The black cod with miso is deliciously umami with its thick miso coating on an almost too tenderly cooked piece of cod.
You can smell the aroma long before you spot the restaurant. The restaurant is a grandeur of majestic yet tasteful design with chandeliers, cushy seats and flowing curtains. Traditional Indian music plays in the background, adding character to the restaurant.
An addictive starter without being overwhelming would be the palace platter, a non-vegetarian selection of juicy chicken lollipops, crisp murgh samosas, plump Shami kebabs and tangy murgh chat. The mergh makhanwala is one of the chicken specialties here, an Indian version of butter chicken with the charbroiled boneless chicken tikka cooked in a rich creamy sauce of butter and mild spices.
Excerpted from Malaysia Tater