Sage Restaurant & Wine Bar

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Seafood soup had a lot of stuff inside, most notably large prawns and scallop. The seafood was fresh and really infused its flavours into the soup very well.Steak was small but really juicy and soft. I guess that is to be expected of wagyu grade 9.

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

Pan-fried tai fish wrapped with salmon and prawn bisque. Not as terrific as it sounded on the menu. Could have been much more succulent. Roast cod with gobou brunoise, mushroom & foie gras. Would be OK but unspectacular without the goose liver, which elevated the fish to delightfully decadent heights. Aiguilette of duck with negi and more foie gras! Flavourful meat but not tender enough. Apple Paris Soire with calvados ice cream. Refreshingly chilly. Strawberry romanoff with mascarpone ice crea

Amuse bouche of scallop mousse with salmon and avocado. Light and delicate. Carpaccio of hiramasa. A superbly oily, splendidly fatty fish. Seafood bouillabaise with saffron pernod and aioli. Nothing wrong with this per se, but nothing particularly memorable about it either. Confit of duck leg with puy lentil and olives. Comfort food for carnivores. Foie gras with grapes & red wine reduction. Can't go wrong with foie gras here.

With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements. The thought of a 12-course feast appeared daunting at first, but the portions were pretty light. We began with a trio of Pacific oysters, dressed with konbu jelly, ginger vinaigrette & wasabi vinaigrette. Sublime in their briny, elemental freshness;

With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements. Foie gras, avocados & mirin soy. Melt-in-the-mouth bliss; perfection on a plate. Seafood with tongarashi spice. Here, the meal began to falter. This tasted like regular angel hair pasta with seafood, though its mild spiciness made things a bit intere

At Sage, they do not only serve good appetisers and mains. They’re quite innovative in dessert too. I had the Warm Dark Chocolate Fondant with Almond Nougat and Earl Grey Ice Cream when I was here. The outlook of the warm dark chocolate fondant wasn’t very appetising as it looked dry and simple. But, when you crack it open, the warm chocolate just flows out effortlessly and it’s delish with pure dark chocolate. The ice cream tasted good with a hint of tea bitterness to it. I didn’t know the usua

It’s normal for anyone to order a big plate of salad as starter. But here at Sage, you could order the Smoked Norwegian Salmon with Julienne Black Truffle Salad. The smoked salmon is just great in texture where it has a slight hint of aromatic smoky flavour and it’s fresh. I personally loved the black truffle salad where it has the right flavours of saltiness and sweetness at the same time.

By reading the name, you’re already known the dish is going to be big. Mind you, it’s not the size of the dish but ingredients used and the flavours that you’re going to savour. True enough, the seabass was fantastic. Smooth silky meat is just wonderful paired with the king crab sauce. You could even taste the freshness and sweetness of the seafood. And the scallop is wonderfully prepared where it exude sweet yet soft meat with a firm outer layer.

Hey all, I had the privilege to drop by Sage KL a while back ago! For start, just look at the size of those big juicy shrimps!! My first visit to the Sage restaurant and wine bar in Gardens Mid Valley was tastefully rewarding! I literally had food orgasm and it struck my head as I took every little bite of the gorgeous looking food. If you were ever around the vicinity of mid valley city, do drop by and it would certainly make the rest of your day smiling.The ambience of the restaurant has the

I'm still remember the first time having lunch at Sage. The moment is unforgettable even until now, the day is raining, sky is cloudy, a blur view from the restaurant, the window is fulled with fog, I'm having a lazy lunch under such cozy and serenity environment, I feel wanna have a sleep there.Heart felt tired, I thinking to have rest for myself, treat myself something nice...foods.The Sage is the best choice for me, I knew.Back to Sage, found that there are some new service crews.The weather

After half year, I'm back to Sage again.I would never doubt about the standard of Sage although Chef Takashi was back to Cilantro and now it's Chef Daniel's turn to hold the fortress of Sage.Arrived in time and couldn't get a table beside to the window due to certain reason. Anyhow, the serenity dining area is just fine for me since there is no customer yet ^.^vI very curious how they got my full name in the reservation list as I just reserve it through e-mail under the name of Mrs. Wong. But I

One of the best fine dining restaurant in KL.The interior of the restaurant really cozy especially raining outside the window, I guess I choose the right timing to visit this restaurant.Their lunch set menu change weekly, so make sure to check out their menu on their website =]There are complimentary breads, Rosemary Baguette and Dye Bread with Sunflower Seed and Sesame, dip with pesto(herb sauce, haha, I made this before~) The breads is soft, crusty and warm, of course delicious =]A real cold r