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2013-01-10
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Gu Yue Tien might look like an ordinary Chinese outlet, but a peek at its menu proves that it's one of KL's most innovative restaurants. The soft-boiled egg with foie gras is the signature dish here. Bits of liver immersed in a warm, liquidy egg mixture. Oven-baked water prawn with butter sauce. Tasty, but maybe overcooked. Foie gras on lotus root and mango with Chinese vinegar sauce. Despite the Oriental touches, this could still pass off as an offering in a French restaurant. Wok-seared mince
Gu Yue Tien might look like an ordinary Chinese outlet, but a peek at its menu proves that it's one of KL's most innovative restaurants.
The soft-boiled egg with foie gras is the signature dish here. Bits of liver immersed in a warm, liquidy egg mixture.
Oven-baked water prawn with butter sauce. Tasty, but maybe overcooked.
Foie gras on lotus root and mango with Chinese vinegar sauce. Despite the Oriental touches, this could still pass off as an offering in a French restaurant.
Wok-seared minced pork cake in sweet sauce. Small in size but big in flavour.
Pan-fried scallop roll wrapped with bacon and mint sauce. Quite a decadent dish. The scallops were nice and plump _ a perfect match for the juicy bacon.
Duck leg with Chinese herbs in own jus. A bit overcooked too, but tasted fairly healthy in comparison to the other over-the-top dishes.
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