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Level4
2013-01-25 211 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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DETAILED RATING
Taste
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Value
Date of Visit
2009-04-06