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2012-10-10
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After a year of soaking up accolades at Solaris Dutamas, chef Nathalie Arbefeuille has stretched her frontiers, curating new concoctions at a sparkling venue that replaces High Tide in the city. Let's lift the veil on the desserts here, which are hypnotic in every sense of the word. Exhibit A: Rose meringue, with a heart of lychee & raspberry coulis. Exhibit B: Gingerbread ice cream & grapefruit sorbet, paired with two types of macarons: lavender & apricot, alongside lemon & thyme. Complimentar
After a year of soaking up accolades at Solaris Dutamas, chef Nathalie Arbefeuille has stretched her frontiers, curating new concoctions at a sparkling venue that replaces High Tide in the city.
Let's lift the veil on the desserts here, which are hypnotic in every sense of the word. Exhibit A: Rose meringue, with a heart of lychee & raspberry coulis.
Exhibit B: Gingerbread ice cream & grapefruit sorbet, paired with two types of macarons: lavender & apricot, alongside lemon & thyme.
Complimentary macarons to take home. Wheeeee!
Make no mistake: from Favola to Fisherman's Cove, Il Lido to Il Primo, Mandarin Grill to Millesime and Sage to Senses, we've repeatedly confirmed that KL's best restaurants can ensure an enthralling experience even in their earliest hours of business. By this criterion, Cuisine Gourmet seems a shoo-in to inhabit that illustrious shortlist.
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