2
0
0
招牌菜
After a year of soaking up accolades at Solaris Dutamas, chef Nathalie Arbefeuille has stretched her frontiers, curating new concoctions at a sparkling venue that replaces High Tide in the city. Let's lift the veil on the desserts here, which are hypnotic in every sense of the word. Exhibit A: Rose meringue, with a heart of lychee & raspberry coulis. Exhibit B: Gingerbread ice cream & grapefruit sorbet, paired with two types of macarons: lavender & apricot, alongside lemon & thyme. Complimentary macarons to take home. Wheeeee! Make no mistake: from Favola to Fisherman's Cove, Il Lido to Il Primo, Mandarin Grill to Millesime and Sage to Senses, we've repeatedly confirmed that KL's best restaurants can ensure an enthralling experience even in their earliest hours of business. By this criterion, Cuisine Gourmet seems a shoo-in to inhabit that illustrious shortlist.
繼續閱讀
For dessert, I had the French St Honore with caramel ice cream. Don’t ask me what’s a St Honore is as I really have no idea what that is. When it arrived, it looked like a biscuit base with puffs with hardened sugar and fresh cream in between. It’s a little too sweet to my liking with the hardened sugar but I liked the texture and taste of the biscuit base. It’s crunchy and has a slightly charring taste to it. The caramel ice cream goes kind of well with the pastry which makes it quite enjoyable.
繼續閱讀