6
0
0
Level4
956
0
2013-12-31 346 views
Seafood soup had a lot of stuff inside, most notably large prawns and scallop. The seafood was fresh and really infused its flavours into the soup very well.Steak was small but really juicy and soft. I guess that is to be expected of wagyu grade 9.
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Seafood soup had a lot of stuff inside, most notably large prawns and scallop. The seafood was fresh and really infused its flavours into the soup very well.
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Steak was small but really juicy and soft. I guess that is to be expected of wagyu grade 9.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level3
2013-01-25 214 views
One of KL's most stately restaurants, with a distinctive, head-turning look. The open kitchen offers a fine view of dishes being meticulously concocted. No longer as packed as it used to be; hurray for calm, crowd-free dining! The bread platter here is one of the best in town. Wish we could tar pao. Unagi croquettes. Crisp on the outside, melt-in-your-mouth within. Foie gras with capon (castrated chicken) and red wine reduction. The foie gras was sublime, while the capon lived up to its reputat
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One of KL's most stately restaurants, with a distinctive, head-turning look. The open kitchen offers a fine view of dishes being meticulously concocted. No longer as packed as it used to be; hurray for calm, crowd-free dining!
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The bread platter here is one of the best in town. Wish we could tar pao.
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Unagi croquettes. Crisp on the outside, melt-in-your-mouth within.
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Foie gras with capon (castrated chicken) and red wine reduction. The foie gras was sublime, while the capon lived up to its reputation as a luscious substitute for regular poultry.
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Linguine with shirauo & bottarga. Interesting combo of tastes and textures.
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We ordered a couple of items from the Spring Vegetables Menu.
Fedelini pasta with nanohana (rapeseed leaves) and anchovies. The sweet, tender veggie reminded us somewhat of asparagus.
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Risotto with take no ko (bamboo shoots) and wakame. A bit too porridgey.
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Grant Burge Hillcott Merlot 2007.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2009-04-06
Level3
2012-11-19 73 views
Pan-fried tai fish wrapped with salmon and prawn bisque. Not as terrific as it sounded on the menu. Could have been much more succulent. Roast cod with gobou brunoise, mushroom & foie gras. Would be OK but unspectacular without the goose liver, which elevated the fish to delightfully decadent heights. Aiguilette of duck with negi and more foie gras! Flavourful meat but not tender enough. Apple Paris Soire with calvados ice cream. Refreshingly chilly. Strawberry romanoff with mascarpone ice crea
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Pan-fried tai fish wrapped with salmon and prawn bisque. Not as terrific as it sounded on the menu. Could have been much more succulent.
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Roast cod with gobou brunoise, mushroom & foie gras. Would be OK but unspectacular without the goose liver, which elevated the fish to delightfully decadent heights.
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Aiguilette of duck with negi and more foie gras! Flavourful meat but not tender enough.
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Apple Paris Soire with calvados ice cream. Refreshingly chilly.
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Strawberry romanoff with mascarpone ice cream. Not as sour as we had feared; the smooth, subtly sweet ice cream helped to balance out the strawberry's tartness.
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Hazelnut nougat souffle with Valrhona chocolate ice cream. Pure pleasure.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2010-03-14
Level3
2012-11-19 70 views
Amuse bouche of scallop mousse with salmon and avocado. Light and delicate. Carpaccio of hiramasa. A superbly oily, splendidly fatty fish. Seafood bouillabaise with saffron pernod and aioli. Nothing wrong with this per se, but nothing particularly memorable about it either. Confit of duck leg with puy lentil and olives. Comfort food for carnivores. Foie gras with grapes & red wine reduction. Can't go wrong with foie gras here.
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Amuse bouche of scallop mousse with salmon and avocado. Light and delicate.
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Carpaccio of hiramasa. A superbly oily, splendidly fatty fish.
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Seafood bouillabaise with saffron pernod and aioli. Nothing wrong with this per se, but nothing particularly memorable about it either.
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Confit of duck leg with puy lentil and olives. Comfort food for carnivores.
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Foie gras with grapes & red wine reduction. Can't go wrong with foie gras here.
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2010-03-14
Level3
2012-11-01 41 views
With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements. The thought of a 12-course feast appeared daunting at first, but the portions were pretty light. We began with a trio of Pacific oysters, dressed with konbu jelly, ginger vinaigrette & wasabi vinaigrette. Sublime in their briny, elemental freshness;
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With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements.
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The thought of a 12-course feast appeared daunting at first, but the portions were pretty light. We began with a trio of Pacific oysters, dressed with konbu jelly, ginger vinaigrette & wasabi vinaigrette. Sublime in their briny, elemental freshness; plump enough to provide pure pleasure with each pop.
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Truffle-scented carpaccio of yellowtail with akame & Shizuoka tomatoes. A variation of one of Sage's most beloved specialties. Fresh, fatty fish, with a delicate taste that was nicely balanced by the earthy aroma of truffles.
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Vichysoisses of artichoke with sea urchin & gold leaf. Cold, creamy decadence. Each of these first three dishes successfully whetted our appetite for more.
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Bouillabaisse with pernod & aioli. We've had this previously at Sage, but while we didn't actually request it this time, it was pleasant enough, brimming with more seafood than before.
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Pan-fried red emperor fish with Hokkaido scallop & king crab sauce. The fish and scallop were OK but unremarkable; it was the rich, bisque-like sauce that made this memorable. Apparently, this was featured as a Friday lunch item at Cilantro, exactly a week after we had it here.
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Trimbach Riesling 2007 & Fratelli Bolla Pinot Grigio delle Venezie IGT 2007.
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The meal was costly (which was our own fault for seeking this spread), with both hits and misses, but we appreciated the effort by the folks here.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2010-08-17
Level3
2012-11-01 44 views
With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements. Foie gras, avocados & mirin soy. Melt-in-the-mouth bliss; perfection on a plate. Seafood with tongarashi spice. Here, the meal began to falter. This tasted like regular angel hair pasta with seafood, though its mild spiciness made things a bit intere
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With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements.
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Foie gras, avocados & mirin soy. Melt-in-the-mouth bliss; perfection on a plate.
13 views
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Seafood with tongarashi spice. Here, the meal began to falter. This tasted like regular angel hair pasta with seafood, though its mild spiciness made things a bit interesting.
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Glazed anago with aged balsamico. There seemed to be more batter than eel in this.
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Capon with Perigueux sauce. The tasty truffle-&-madeira sauce rescued this; the chicken was fairly tender for breast meat, but had a not-quite-pleasant gaminess.
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Duo of ox tongue with mushroom veloute & Wagyu beef cheek. No complaints here; both halves of this could hardly have been more succulent or flavorful.
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Two courses of dessert on one platter, since we were pressed for time in the end. Ginger & lime creme brulee, as well as calvados souffle. Could have been more impressive in terms of texture. The creme brulee (which appeared on Sage's weekly lunch menu a fortnight later) had scarcely the semblance of a caramelized crust, while the souffle was one-dimensionally airy.
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Wither Hills Sauvignon Blanc 2009 & Grant Burge Hillcot Merlot 2008.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2010-08-17
Level4
385
0
At Sage, they do not only serve good appetisers and mains. They’re quite innovative in dessert too. I had the Warm Dark Chocolate Fondant with Almond Nougat and Earl Grey Ice Cream when I was here. The outlook of the warm dark chocolate fondant wasn’t very appetising as it looked dry and simple. But, when you crack it open, the warm chocolate just flows out effortlessly and it’s delish with pure dark chocolate. The ice cream tasted good with a hint of tea bitterness to it. I didn’t know the usua
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At Sage, they do not only serve good appetisers and mains. They’re quite innovative in dessert too. I had the Warm Dark Chocolate Fondant with Almond Nougat and Earl Grey Ice Cream when I was here. The outlook of the warm dark chocolate fondant wasn’t very appetising as it looked dry and simple. But, when you crack it open, the warm chocolate just flows out effortlessly and it’s delish with pure dark chocolate. The ice cream tasted good with a hint of tea bitterness to it. I didn’t know the usual tea that I drank would end up in ice cream form.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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385
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It’s normal for anyone to order a big plate of salad as starter. But here at Sage, you could order the Smoked Norwegian Salmon with Julienne Black Truffle Salad. The smoked salmon is just great in texture where it has a slight hint of aromatic smoky flavour and it’s fresh. I personally loved the black truffle salad where it has the right flavours of saltiness and sweetness at the same time.
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It’s normal for anyone to order a big plate of salad as starter. But here at Sage, you could order the Smoked Norwegian Salmon with Julienne Black Truffle Salad. The smoked salmon is just great in texture where it has a slight hint of aromatic smoky flavour and it’s fresh. I personally loved the black truffle salad where it has the right flavours of saltiness and sweetness at the same time.
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385
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By reading the name, you’re already known the dish is going to be big. Mind you, it’s not the size of the dish but ingredients used and the flavours that you’re going to savour. True enough, the seabass was fantastic. Smooth silky meat is just wonderful paired with the king crab sauce. You could even taste the freshness and sweetness of the seafood. And the scallop is wonderfully prepared where it exude sweet yet soft meat with a firm outer layer.
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By reading the name, you’re already known the dish is going to be big. Mind you, it’s not the size of the dish but ingredients used and the flavours that you’re going to savour. True enough, the seabass was fantastic. Smooth silky meat is just wonderful paired with the king crab sauce. You could even taste the freshness and sweetness of the seafood. And the scallop is wonderfully prepared where it exude sweet yet soft meat with a firm outer layer.
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Level2
5
0
2012-07-14 40 views
Hey all, I had the privilege to drop by Sage KL a while back ago! For start, just look at the size of those big juicy shrimps!! My first visit to the Sage restaurant and wine bar in Gardens Mid Valley was tastefully rewarding! I literally had food orgasm and it struck my head as I took every little bite of the gorgeous looking food. If you were ever around the vicinity of mid valley city, do drop by and it would certainly make the rest of your day smiling.The ambience of the restaurant has the
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Hey all, I had the privilege to drop by Sage KL a while back ago! For start, just look at the size of those big juicy shrimps!! My first visit to the Sage restaurant and wine bar in Gardens Mid Valley was tastefully rewarding!
I literally had food orgasm and it struck my head as I took every little bite of the gorgeous looking food. If you were ever around the vicinity of mid valley city, do drop by and it would certainly make the rest of your day smiling.

The ambience of the restaurant has the elegance that not only burst in your taste buds but as well as matches the whole dining experience. The menu served is as if food is a form of expression of art, a combination of the finest ingredients producing the perfect match of mouth-watering cuisine.


The meal I had was the set lunch meal, which comprises of a 3-course set. The noodles was springy and chewy in the mouth, compliment by the sauce, which brings out the sweetness of the shrimps. The sauce if I’m not wrong comprises of a light soy sauce taste, bringing out the aroma of the dish, garnished with some herbs. The whole set lunch deal cost RM100nett if not mistaken. The main course is complimented with a warm appetizer as well as a satisfying dessert to end the meal well.

Overall its not that sweet and just nice for me. All in all it was all the more satisfying and worth the cents. I would recommend this place for people who seek good food as well as a wonderful environment. It is mostly packed during peak lunch hours as well as dinner times.

As Chef Daniel quoted "Food is like a work of art. The plate is my canvas. The ingredients are my paint. The customers are my critique"
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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12
0
2012-01-09 42 views
I'm still remember the first time having lunch at Sage. The moment is unforgettable even until now, the day is raining, sky is cloudy, a blur view from the restaurant, the window is fulled with fog, I'm having a lazy lunch under such cozy and serenity environment, I feel wanna have a sleep there.Heart felt tired, I thinking to have rest for myself, treat myself something nice...foods.The Sage is the best choice for me, I knew.Back to Sage, found that there are some new service crews.The weather
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I'm still remember the first time having lunch at Sage. The moment is unforgettable even until now, the day is raining, sky is cloudy, a blur view from the restaurant, the window is fulled with fog, I'm having a lazy lunch under such cozy and serenity environment, I feel wanna have a sleep there.

Heart felt tired, I thinking to have rest for myself, treat myself something nice...foods.
The Sage is the best choice for me, I knew.

Back to Sage, found that there are some new service crews.
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The weather is super duper hot as usual, how I wish the sky rain! But it doesn't :-(
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Quite lucky because the menu of this week matches my taste~~
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I miss this mocktail, it is very refreshing, especially under such weather.

Complimentary Breads with Basil Pesto Dip

It changes a little bit, from two kinds of breads into one kind but...it still that delicious! I swallowed one loaf of this, do you believe This is the 1st plate...
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Not a fans of pasta, this is my choice, of course. Cold and appetite as an appetizer, never disappoints me. The texture is supreme smooth, like a chawanmushi with Lobster, Abalone and Caviar in a single dish!

2nd Plate

Oh, recently I'm VERY VERY HUNGER for breads...I always eating plain French baguette just like that... I had finished the 1st plate before the appetizer arrive, haha...so I'm continue having my delicious, warm, crispy crust breads...
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The fish is quite flaky and juicy. Nicely prepare and the skin is crispy, releasing nice aroma just arrive in front of me. Found the sauce is quite much, I dipped it with my breads


Yeah, before dessert, I finished half of the 3rd plate of bread...really hunger for bread yeaAnother half I have it with the coffee~~
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The mango is surprisingly sweet, go well with the ice cream. A good ending to a meal

Cup of coffee, it's life for me.
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As Paranoid Android mentioned before, the dining ambiance is no longer as good as the past. There are many inconsiderate diners here who thinking this is their home, not even know the "rules" of fine dining restaurant.
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It is totally pissed that this kind of peoples can't just keep their mouth shut for awhile while having the meal. I'm not really interested what your problems with your clients, the gossips between your colleagues and you...bla bla bla, can you tune down your voice, I'm not really wanna stare at you like that.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2010-10-28
Spending Per Head
RM100 (Lunch)
Recommended Dishes
  • Set Lunch(100RM
  • 10% Discount for The Gardens Member)
Level2
12
0
2012-01-09 20 views
After half year, I'm back to Sage again.I would never doubt about the standard of Sage although Chef Takashi was back to Cilantro and now it's Chef Daniel's turn to hold the fortress of Sage.Arrived in time and couldn't get a table beside to the window due to certain reason. Anyhow, the serenity dining area is just fine for me since there is no customer yet ^.^vI very curious how they got my full name in the reservation list as I just reserve it through e-mail under the name of Mrs. Wong. But I
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After half year, I'm back to Sage again.

I would never doubt about the standard of Sage although Chef Takashi was back to Cilantro and now it's Chef Daniel's turn to hold the fortress of Sage.

Arrived in time and couldn't get a table beside to the window due to certain reason. Anyhow, the serenity dining area is just fine for me since there is no customer yet ^.^v

I very curious how they got my full name in the reservation list as I just reserve it through e-mail under the name of Mrs. Wong. But I think get my full name through The Gardens Club with the e-mail address, otherwise I couldn't think of other way how they get it.

Is it fate My camera just run out of battery at such moment... Get my handphone to take photo >.<
I guess it just want me focus to taste the foods instead of taking photo, haha. Feel so sad of the photos' quality T.T

I would like to change my main course to lobster if I have bring extra money for it since they having promotion now. Anyhow, the current main course is just enough to satisfy my taste bud.

It is now once a blue moon I get myself a chance to have a great dinner nowadays, therefore, I go for Gourmet Dinner instead of Sage Dinner with an extra dish, Chef's Special of the Day.
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The meal start with a duo complimentary bread as usual. As usual, the bread is lovely for me and most other customers that I believe. The bread is warm when I just touch it =] I love the whole grain raisin bread which has little sweet taste go well with the healthy basil pesto.
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Follow by the Sage's Amuse-Bouche, it's like terrine/pate. A small tasty bite, which taste like has brandy infused.
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Can't fully remember the name of the dish, it is something like Thai Fish and of course the topping is the caviar~~
Fresh, juicy, light taste boosted the caviar and the garnishing. It just taste like... the dish is right prepare from the farm in front of you.
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Cream of Porcini Soup Infused with White Truffle Oil

I love creamy mushroom soup as always. The soup is serve warm and what make me fall in love with it is the aroma distribute from the White Truffle Oil...feel great~! Rich and flavorful.
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Choosing the main course from three kind of seafood really make me headache. The dish is well prepared. Although the skin of the fish is not as crispy as last time I serve(most probably because of the thickness of the skin), but I doesn't mean it not taste good, contrary, it is much better the texture of the seabass. It is fresh, the firmness of the fish is just prefect for fish lover like me! Heavenly delicious.
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There's some meringue flake on top on the ice cream while the mascarpone is just playing hide-n-seek inside the stronghold of fresh strawberry. It is a pleasant ending for the meal.
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Last but not least, coffee or tea

I don't think last time I get such big cup of coffee 0.o ... I would rather call it... A Bowl of Coffee instead... ^.^ a very big cup,haha ... May I get a jug next timeLOL

Other that coffee, there's also two small slice of unknown flavored cheesecake XD.

Earlier I expect they have serve the mocktail like lunch last time I had but it seem don't have, get myself a bottle of sparkling mineral water for a replacement(non-complimentary). Of course you can ask for plain water if you wish.

And if you think such portion of serving will not fill your stomach, then you might be wrong. Why not get your bread refill haha, I can eat one loaf, maybe you can eat two
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2010-05-22
Level2
12
0
2012-01-09 20 views
One of the best fine dining restaurant in KL.The interior of the restaurant really cozy especially raining outside the window, I guess I choose the right timing to visit this restaurant.Their lunch set menu change weekly, so make sure to check out their menu on their website =]There are complimentary breads, Rosemary Baguette and Dye Bread with Sunflower Seed and Sesame, dip with pesto(herb sauce, haha, I made this before~) The breads is soft, crusty and warm, of course delicious =]A real cold r
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One of the best fine dining restaurant in KL.

The interior of the restaurant really cozy especially raining outside the window, I guess I choose the right timing to visit this restaurant.
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Their lunch set menu change weekly, so make sure to check out their menu on their website =]
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There are complimentary breads, Rosemary Baguette and Dye Bread with Sunflower Seed and Sesame, dip with pesto(herb sauce, haha, I made this before~) The breads is soft, crusty and warm, of course delicious =]
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A real cold refreshing drinks that I ever had.
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Fresh scallop and prawn serve with the rich flavor prawn sauce. Wake up the taste buds of the day!
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Very crispy skin! The meat is tender and juicy with the rich flavor of sauce, kinda like the terriyaki sauce.
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A light flavor dessert. The sweetness and sour taste blended together and melted in the mouth. Hope for more lime zest, the ice cream will taste much better =]
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End with a cup of hot coffee, just nice enough in this very cold weather.

For sure will come back if has chance, wallet burn a hole already XD
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Date of Visit
2010-03-05
Spending Per Head
RM100 (Lunch)
Recommended Dishes
  • Set Lunch(100RM
  • 10% Discount for The Gardens Member)