Lafite

營業中

休息中

If you're hunting for KL's most inventive cuisine, look no further than Lafite.I'll let the pictures do the talking, since everything tasted as terrific as it looked. Inside Out Pizza (crispy bread, tomato, cheese and garlic). Foie Gras Cones (foie gras mousse, whipped cherry and cocoa nibs). Caviar Donut (Oscietra Caviar, donut, creme fraiche glaze, liquid garnish). Tagliatelle pasta with black truffles, cream, chives and parmesan. 64 Minus 10 Cocktail (dual-temperature whiskey sour) and Grown

If you're hunting for KL's most inventive cuisine, look no further than Lafite.I'll let the pictures do the talking, since everything tasted as terrific as it looked. Oyster and Pearls (fresh oyster with pearls of citrus and squid ink essence). Twice-cooked Sablefish (sablefish poached and seared with corn and textured mushrooms over a sweet and sour broth). Green apple sorbet for cleansing the palate. Lafite Choc Bar (soft choc, feullitine crust, malted ice cream, white choc snow). Lemon T

The complimentary bread here is OK, but the soft, silky butter deserves all the glory. Tower of Sweet Corn Soup (corn soup, crab, scallion puree, popcorn). Pour the warm, thick, comfortingly creamy soup into the bowl... Voila! Something to give the tastebuds a rest from canned soup.The photo of the soup looks unappetising, but i'll blame that on my mediocre camera skills Rasteau M Chapoutier 2005. Cheapest wine in the house, but we liked it.

Foie Gras Volume 3 (roasted foie gras, savoury spiced bun, apricot puree, hibiscus meringue and pistachio). The foie gras was perfectly prepared; the hibiscus meringue wowed us with it fascinatingly flowery flavour. 58 Degrees Celsius Beef Short Rib (48-hours slow-cooked beef, creamy potato, black truffle puree and aromatic braising jus). Marvelously succulent. Snickers +/- (warm chocolate mousse, roasted peanut ice cream, caramel, crispy nougatine). The ultimate comfort food. Dark, white and m

Back to Lafite for the first time in a looooong while. Perigord foie gras with celery root puree, spiced bread, almond sauce & apricot chutney. Complicated recipes have always been Lafite's forte, even under the current chef. But the madness makes sense in the end, when we mix a bit of everything and taste it on our tongues. Butter-poached Brittany lobster with seared foie gras, cherry tomato confit & white truffle foam. Not quite as decadent as expected, with only a puny portion of lobster fle

Back to Lafite for the first time in a looooong while. Squid ink bread, a savory snack to whet our appetites. Four-colored tomato composition, with white tomato mousse, tomato marmalade, honey yuzu vinaigrette & tomato sherbet with 25-year-old balsamic vinegar (even older than some people we know!). A sweet, tangy medley, lots of fun to munch. Aussie Wagyu beef tartar mille-feuille, with lemon polenta, yuzu sour cream & Avruga caviar. Ideal for anyone who regards chewing a steak as too much eff

Wading back to Lafite for some fishy fun. Salmon confit "ice cream cones." Luscious. Lovably luscious. Pan-seared Dover sole with sauteed young spinach, crispy brioche, yuzu miso sauce, candied black olives, lemon confit & tomato marmalade. Firm, fleshy fish. Brittany turbot with three-color potatoes, black olives, saffron sauce & tarragon tomatoes. OK, we have trouble telling the difference between sole & turbot. Both taste like a cross between sea bass & cod.

Wading back to Lafite for some fishy fun. Speaking of sea bass, here's a line-caught French one, baked in salt crust and served with parsley cream, young potatoes, carrot cake, tarragon & mustard cream sauce. A whole sea bass serves two, so the fish was halved into separate slices for both of us. Superbly succulent, with a natural sweetness that made every bite a genuine delight. Auxey-Duresses Chardonnay (Burgundy).