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Telephone
03-2773 8333
Opening Hours
Today
17:00 - 01:00
Mon
Closed
Tue - Sun
17:00 - 01:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
One thing about restaurants in the Starwood Group is, I've never been disappointed with their steak so far; and Qba is no exception. Top grade beef, done the way you like it. While not having as many selections as a full steak house, Qba's offerings are decent.I love the capsicum, which was somehow cooked (baked? grilled?) such that the whole thing, including its insides, are soft and sweet and sour. Really goes well with my medium-rare steak, that was rich in flavour. Simple, yet exciting. Certainly worth a try if you're hankering for steaks.
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QBA has a nice environment, classy and for those who love to fine dine. The serving is at a minimal if you happen to order its Spring Chicken, Chipotle Adobo Marinate. The plate is very big, and presentation of the meal is bland as you can find only orange brown colour of sweet yellow bean, with the grilled spring chicken. The chicken is marinated well, not too salty and the taste is very unique. There is also a bulls eye egg, about 80% cook, nothing to shout about. Nice place to dine, but fairly expensive.
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One of the most vibrant settings to be found in a KL hotel. Saltiest complimentary nuts ever! They could have been made entirely of salt. Rocket leaves, Cabrales blue cheese, fresh figs & hazelnuts. A flavour-packed salad, with lots of luscious figs buried beneath a mountain of other ingredients. Poached bone marrow with lemon jus & deviled quail eggs. Less thrilling than we had anticipated; stick to Dish for a heartier, more sinful version. Pecadillo con Huervos (the "Cuban Nasi Campur"). A massive mix of white rice with beef hash, fried egg (again!), braised canary beans, plantain banana crisps, avocado, pineapple & cocoa bean salad. Might be tastier if the rice had been fried instead of being steamed plain. Wagyu eye fillet, wild mushrooms & truffled taro cakes. Coulda been more succulent. Master Kobe sirloin with almond & apricot beignets & sea urchin sauce mousseline. Not as sensational as Kobe beef ought to be, though the use of uni was a tasty twist.
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