3
0
1
Level4
2012-09-14 546 views
Classic European fare has come to Taman Tun, thanks to this casual cafe that concentrates on French & Italian favorites. Pesto cappellini (RM20++), a light but lush starter of angel hair pasta with toasted pine nuts, pesto sauce, shaved parmesan & the faint hint of truffle oil. Wonderful for whetting the appetite, offering a squeaky-clean taste & silky-smooth textures. Moules mariniere (RM29++), the Normandy staple. Savory mussels cooked in a slurp-worthy broth of butter, white wine, shallots &
Read full review
66 views
0 likes
0 comments
Classic European fare has come to Taman Tun, thanks to this casual cafe that concentrates on French & Italian favorites.
93 views
0 likes
0 comments
Pesto cappellini (RM20++), a light but lush starter of angel hair pasta with toasted pine nuts, pesto sauce, shaved parmesan & the faint hint of truffle oil. Wonderful for whetting the appetite, offering a squeaky-clean taste & silky-smooth textures.
87 views
0 likes
0 comments
Moules mariniere (RM29++), the Normandy staple. Savory mussels cooked in a slurp-worthy broth of butter, white wine, shallots & parsley.
83 views
1 likes
0 comments
Pan-seared halibut with braised baby leeks & onions in ginger bouillon (RM36++). The setting at this restaurant might seem sterile & cafeteria-like at first, but the management & service team are more than friendly enough to make up for it.
90 views
0 likes
0 comments
Jean-luc Colombo Cotes Du Rhone 2009.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-04-12
Level4
2012-09-14 258 views
Classic European fare has come to Taman Tun, thanks to this casual cafe that concentrates on French & Italian favorites. On a rain-soaked night, this Marseille-style, saffron-steeped bowl of bouillabaisse (RM43++) , featuring fresh fish, prawns, clams & mussels, would surely warm the cockles of our heart. Chicken roulade (RM28++), made juicy with bold-flavored burgundy sauce & accompanied deliciously by mushrooms, shallots, chestnuts & asparagus. Duck confit (RM33++) with potato fondant & Frenc
Read full review
78 views
1 likes
0 comments
Classic European fare has come to Taman Tun, thanks to this casual cafe that concentrates on French & Italian favorites.
93 views
1 likes
0 comments
On a rain-soaked night, this Marseille-style, saffron-steeped bowl of bouillabaisse (RM43++) , featuring fresh fish, prawns, clams & mussels, would surely warm the cockles of our heart.
79 views
2 likes
0 comments
Chicken roulade (RM28++), made juicy with bold-flavored burgundy sauce & accompanied deliciously by mushrooms, shallots, chestnuts & asparagus.
81 views
2 likes
0 comments
Duck confit (RM33++) with potato fondant & French beans. Topshelf's dishes are mainly aimed at Francophiles, with an unabashed selection of the best-known Gallic recipes. The Italian items on the menu are outnumbered.
77 views
0 likes
0 comments
Escargots (RM24++), plump snails prepared with butter & herbs. It'd be curmudgeonly to complain about Topshelf's food; while there's little here to rock KL's gastronomic world, everything's well-prepared, with the rock-solid assurance of no second-rate ingredients.
68 views
0 likes
0 comments
Steak Au Poivre, the traditional bistro staple showcasing 220 grams of Black Angus fillet mignon with fries & Bordelaise sauce (RM89++). Other options here range from Nicoise salad & boeuf bourguignon (it's like Julia Child's cookbook!) to salmon ravioli & linguine vongole.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-04-12
Level4
2012-09-14 188 views
Desiring desserts, we took the Penchala Link from Solaris Dutamas & returned to Topshelf @ Taman Tun for its sweet treats. Panna cotta with a Malaysian twist (RM18++). Confidently textured for silky smoothness, creatively flavored with Gula Melaka & amaretto. This one definitely warranted a try Champagne mille-feuille (RM21++): puff pastry with champagne-poached berries, lemon curd & chocolate glaze. Sweet-sour & crispy-sticky, it makes for a light indulgence.
Read full review
32 views
0 likes
0 comments
Desiring desserts, we took the Penchala Link from Solaris Dutamas & returned to Topshelf @ Taman Tun for its sweet treats.
29 views
0 likes
0 comments
Panna cotta with a Malaysian twist (RM18++). Confidently textured for silky smoothness, creatively flavored with Gula Melaka & amaretto. This one definitely warranted a try
40 views
0 likes
0 comments
Champagne mille-feuille (RM21++): puff pastry with champagne-poached berries, lemon curd & chocolate glaze. Sweet-sour & crispy-sticky, it makes for a light indulgence.
40 views
0 likes
0 comments
33 views
0 likes
0 comments
49 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-04-15
Level4
614
1
2012-07-31 154 views
French does their dessert right and that was what I was told. However, nobody warned me about their petite size. On one side was the puff pastry with champagne-poached berries and lemon curd and on another side was chocolate glaze. The chocolate glaze was made up of vanilla ice cream with some chocolate cookies crumble (I guess) which was a thoughtful combination of texture and flavor; smooth against coarse, sweet against bitter.The puff pastry was the highlight and the size of the puff did not
Read full review
50 views
4 likes
0 comments
French does their dessert right and that was what I was told. However, nobody warned me about their petite size. On one side was the puff pastry with champagne-poached berries and lemon curd and on another side was chocolate glaze. The chocolate glaze was made up of vanilla ice cream with some chocolate cookies crumble (I guess) which was a thoughtful combination of texture and flavor; smooth against coarse, sweet against bitter.
66 views
3 likes
0 comments
The puff pastry was the highlight and the size of the puff did not do it justice. Crispy from inside out, it broke apart with slightest pressure, and boyfriend and I had to rush to rescue the falling crumble and scooped some of the poached berries to eat with it. The poached berries were soft and poaching it with champagne made it alive. While the poached berries were sweet, the lemon curd was there to be the antagonist. The balance was good despite the strong contrast that both carried. Surely we can have some more right?
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Level4
614
1
2012-07-31 69 views
Being listed as one of the appertisers, we should have expected the scaled-down portion but our jaw dropped concurrently when the appertiser was served. That part, I must say, the texture of the capellini was perfect; soft yet holding itself together. The glorious pesto which crowned the capellini was coarse, thick and creamy, providing a good blend of flavor and texture to the soft capellini, yet not too gooey. Toasted pine nuts was an excellent touch with its buttery aroma and crumbly soft tex
Read full review
50 views
1 likes
0 comments
Being listed as one of the appertisers, we should have expected the scaled-down portion but our jaw dropped concurrently when the appertiser was served. That part, I must say, the texture of the capellini was perfect; soft yet holding itself together. The glorious pesto which crowned the capellini was coarse, thick and creamy, providing a good blend of flavor and texture to the soft capellini, yet not too gooey. Toasted pine nuts was an excellent touch with its buttery aroma and crumbly soft texture. It contrasted against the pesto perfectly and boyfriend and I had to fight for the last bite that was left. It was small but filled with lots of effort, be it the preparation or the thought.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Level4
614
1
There is something with wine that both boyfriend and I would like to have our food be associated with, just like Guinness pork rib (sedaps!). This beef cooked in burgundy red with homemade pasta sounded like a good combo. Texture wise, I would say the "homemade pasta" tasted like dry pasta. The beef was tender but did not go easy on us and on that I did not find myself liking it. Taste wise, it had slight bitterness, presumingly the cooking with burgundy red, and too salty.
Read full review
42 views
1 likes
0 comments
There is something with wine that both boyfriend and I would like to have our food be associated with, just like Guinness pork rib (sedaps!). This beef cooked in burgundy red with homemade pasta sounded like a good combo. Texture wise, I would say the "homemade pasta" tasted like dry pasta. The beef was tender but did not go easy on us and on that I did not find myself liking it. Taste wise, it had slight bitterness, presumingly the cooking with burgundy red, and too salty.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Level4
614
1
Duck is something really tricky; it could be smelly and game if not done right. I tried good roasted duck but I have not tried good duck confit until I had it at Topshelf. This was duck confit with fondant potato, braised shallots & french beans. The size of duck confit was as big as fried chicken thigh. The outer layer was super crispy and slightly oily, the duck meat was tender, juicy and salty (which was kind of nice!). It was even better than most fried chicken thigh! The cranberry sauce (if
Read full review
24 views
0 likes
0 comments
Duck is something really tricky; it could be smelly and game if not done right. I tried good roasted duck but I have not tried good duck confit until I had it at Topshelf. This was duck confit with fondant potato, braised shallots & french beans. The size of duck confit was as big as fried chicken thigh. The outer layer was super crispy and slightly oily, the duck meat was tender, juicy and salty (which was kind of nice!). It was even better than most fried chicken thigh! The cranberry sauce (if I am not mistaken) balanced the dish with some of the subtle sweetness and slight sourish flavor which worked well with salty confit. The fondant potato was very soft and fluffy; the buttered french beans was mildly flavored to tease but not to steal the highlight from duck confit. I must say this was something really new, exciting and cool! I would love to have this again!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Level4
956
0
2012-06-28 94 views
Most of my experiences with pesto is where pesto is like a watery sauce that's used to line a pizza base or drench some pasta; but Topshelf redefined what I expect of pesto.Rich in consistency, it holds its own shape, much like peanut butter except not quite so sticky-gooey. Rich in herby flavours and creamy in texture, the pesto is an aromatic and indulgent sauce and feels almost like an independent dish.Toasted pine nuts give a lot of nutty aroma to the dish, despite being small in quantity; a
Read full review
42 views
0 likes
0 comments
Most of my experiences with pesto is where pesto is like a watery sauce that's used to line a pizza base or drench some pasta; but Topshelf redefined what I expect of pesto.

Rich in consistency, it holds its own shape, much like peanut butter except not quite so sticky-gooey. Rich in herby flavours and creamy in texture, the pesto is an aromatic and indulgent sauce and feels almost like an independent dish.

Toasted pine nuts give a lot of nutty aroma to the dish, despite being small in quantity; and the shaved parmesan gives a mild sharpness and heavy mouthfeel to the dish.

The serving size isn't very big, but the richness makes it good enough for one. Unfortunately, I shared this and it wasn't enough for me.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Level4
956
0
Being a fan of Italian food and wanting to try French food, I made my transition smoothly with the beef bourguignon at Topshelf. Beef was fairly tender, but there were a few tough bits, and there was plenty of carrots, leeks, and onions - sort of like you'd find in a stew. I would say this dish is pretty much just beef stew with pasta. The pasta was sufficiently al dente, but the menu's description was "home-made pasta", but this looks like the type you get from a packet at the supermarket.All t
Read full review
33 views
0 likes
0 comments
Being a fan of Italian food and wanting to try French food, I made my transition smoothly with the beef bourguignon at Topshelf.

Beef was fairly tender, but there were a few tough bits, and there was plenty of carrots, leeks, and onions - sort of like you'd find in a stew. I would say this dish is pretty much just beef stew with pasta. The pasta was sufficiently al dente, but the menu's description was "home-made pasta", but this looks like the type you get from a packet at the supermarket.

All the vegetables were caramelized and tender, but the stew was a tad too salty. Overall, pretty decent dish but I thought it could still be better.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Level4
956
0
2012-06-28 44 views
Duck confit is perhaps one of the most widely replicated French dish across modern European cafes and restaurants all over the Klang Valley; and I find that this is a huge injustice to duck confit done right. What I mean to say is, most restaurants make it try and tough, and ruin its reputation.Judging from the simplistic menu, I reckon that Topshelf aims to deliver just the classic French favourites, but with perfection. If that assessment is accurate, then their duck confit is a testament to t
Read full review
31 views
0 likes
0 comments
Duck confit is perhaps one of the most widely replicated French dish across modern European cafes and restaurants all over the Klang Valley; and I find that this is a huge injustice to duck confit done right. What I mean to say is, most restaurants make it try and tough, and ruin its reputation.

Judging from the simplistic menu, I reckon that Topshelf aims to deliver just the classic French favourites, but with perfection. If that assessment is accurate, then their duck confit is a testament to the fact.

Crispy skin and juicy, flaky duck meat, unlike any duck confit other restaurants I've been to have attempted; ample berry (of unknown type) sauce; soft, fluffy potatoes; and a bed of buttered french beans.

I would say the French beans do little besides making the dish more French (haha!) and fulfilling a green quota. The crispy, tender, and flaky textures of the duck meat balance perfectly with the fluffy potatoes, and the sweetness of the berry sauce creates a contrasting dimension to an otherwise unexciting dish.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Spending Per Head
RM28
(Non-member)
0
0
2012-06-11 93 views
I drove 40 mins and found out that the restaurant was not open on Sunday night even though the operations hour stated otherwise. I should had noticed when no body pick up the phone. What kind of restaurant is this!
Read full review
I drove 40 mins and found out that the restaurant was not open on Sunday night even though the operations hour stated otherwise. I should had noticed when no body pick up the phone. What kind of restaurant is this!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-06-10