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Telephone
03-2142 8000
Opening Hours
Today
06:30 - 22:30
Mon - Sun
06:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
The last course was a two variety of dessertsA small bowl of creme brulee and green tea matcha on a butter cakeThe creme brulee was nicely torched leaving the a thin crystal layer of sugarThe creme brulee was soft and mushy like puddingThe green tea was not too over powering so for those who dislike green tea you may still be able to accept this ice creamIf you still cannot accept the green tea on its own the slice of butter cake will balance out the taste
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Thanks to the Ritz-Carlton for this invitation to check out Peruvian Gastronomic Week, which runs through Oct. 16 at this Bukit Bintang hotel's first-level Cesar's restaurant.Culinary wizards led by Chef Rafael Lopez-Aliaga of the JW Marriott in Lima are working major South American magic in Southeast Asia, conjuring platters of ceviche, pots of creamy potatoes & glasses of Pisco Sour cocktails for nightly buffet feasts.Recipes here reflect gastronomic globalization at its richest _ centuries of crop cultivation in Peru interposed with Italian, Chinese & Japanese immigration to create food that traces its lineage not only to Arequipa but Florence, Guangzhou & Okinawa too.Corn-laced rice & shrimp-laden soups, citrus-cured seafood & cilantro-stewed meat in exotically esoteric recipes whose names won't roll easily off our tongues but whose flavors slide ecstatically over our taste buds.For customers craving "choros a la chalaca" _ Peruvian port-style mussels steamed with salsa _ taking a taxi to KL's Ritz-Carlton is mercifully more convenient than booking a KL-Amsterdam-Buenos Aires-Lima flight.Have it raw (or not): "tiradito," uncooked tuna with avocados in a spicy sauce, sharing a counter with meticulously stewed seafood in yellow chili gravies.Duck, beef, chicken & lamb, prepared with herbs & spices carried by the chefs into KL. Some of the flavors here are familiar, others tickle our palates and imaginations with tantalizingly unrecognizable components (what's a Huacatay leaf?!?).It might seem impossible to pull oneself away from the plump scallops at the ceviche section, but save space for cakes & puddings, all fascinatingly flavored too.
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