When our palettes are numbed by the prospect of consuming the usual suspects, there comes a time when dreaming of premium ingredients become all too much a fantasy. It’s a matter of human nature to live within the comforts of the familiar but stepping out into a vast land foreign to the proverbial sense is now a question of existentialism. It’s easy to get lost in the rote of eating for sustenance; to prioritize function over form. But when there’s a higher calling for a higher palate, it’ll be just insensitive to leave it unaddressed.
1. Cocott @ TTDI
At the intersection where good french authentic food meets camaraderie, you’ll find Cocott, perched, prepped, ready at the helm. A match made in heaven, a passion forged by tempered steel, Rui Yang Monico, Founder and Manager and Executive Chef Geoffroi Herin came together to form a communion of epic proportions. With 20 years of french culinary experiences under their belt, they’ve conceived a brainchild of their own making: each dish is served in a cocotte, a dish used primarily for slow cooking as to retain its flavors, and is meant to be shared – equally with an acquaintance or if you’re feeling gluttonous, with yourself.
Take a trip through their offerings and you’ll be able to sense the spirited energy imbued into every dish: Malakoff(deep-fried balls filled with raclette cheese, uplifted with red wine and onion chutney; blowtorched sardines paired with stewed Provencal vegetables & parmesan confettis, contrasted beautifully with the freshness from a salad with lime, honey and garlic vinaigrette; pan seared foie gras of duck liver pate perched within a mix of pomegranates and apples; Stewed Lamb Estouffade; Boeuf Bourguignon.
Address: 1-1 Greens Terrace, Jalan Wan Kadir 3, Taman Tun Dr Ismail, 60000 Kuala Lumpur
Contact: 03-2712 4481 | email@example.com
2. Vantador @ Desa Sri Hartamas
Step foot into Vantador to be lost in a labyrinthine complex of beautiful withins: cozy lit copper light hangins, sinuous black stairs, mahogany walls, and vintage decor. Well rehearsed in the art of hanging scantily clad dry-aged beef in coolers made to look like time machine than temperature modifiers, you’ll be transported to a meaty cinema of the carnivorous kind. The process of dry aging the beef for 30 days in near-freezing temperature results in a masterpiece dressed with rich flavors and an external buttery texture.
The cuts of dry-aged meat span the spectrum of tomahawk, striploin, ribeye and T-bone; discover the wet-aged variety of tenderloin, oyster blade, back ribs, strip loin, ribeye, and flank with the choice of thickness completely at your mercy. The crown jewel, Rubia Gallega rib eye, is equal parts price tag heavy and deliciously juicy enough for it to become just a spontaneous splurge.
Address: 38, Jalan 25/70a, Desa Sri Hartamas, 50480 Kuala Lumpur
Contact: 03-6211 5588
3. Skillet At 163 @ Fraser Place
Adopting an cuisine-agnostic approach, this establishment aims to transcend the norms of the culinary world by focusing more on driving rich flavors, highly combustible to the sensitivity of your mouth and less on preset cultural labels – though it is decidedly European and Asian in inspiration, there’s less of a blueprint and more of a spontaneous tinge. Step foot inside and you’ll be in awe of its Veuve Cliquot library balcony located on the upper floor – an aerial top down view, perfect for watching the kitchen move like clockwork.
In marked defiance – synonymous with the rough and tumble nature of a rebellious teenager – of the status quo of what it means to break culinary boundaries yet stick to its basic roots, Skillet delivers dishes that are at once simple and complex, seasonally focused and artistically constructed with only freshly sourced ingredients: Scallops(pan seared scallops with salmon roe and pickled cauliflower); Cabbage(grilled cabbage, pineapple compote, deep fried shrimp crumble); Pistachio Barramundi(ground pistacio, citrus reduction, confit potatoes); Beef(beef stewed for 36 hours, sweet plum stew, beef sausage enhanced by Chinese 5 spice)
Address: 163, Fraser Place Kuala Lumpur, 10, Jalan Perak, Kuala Lumpur, 50450 Kuala Lumpur
Contact: 03-2181 2426 | firstname.lastname@example.org
4. DC Restaurant @ TTDI
Built on the foundation of deep introspection, paternal influence(Darren’s father was a chef), and a brief stint in Le Cordon Bleu in Paris, DC Restaurant, is a culinary tour de force helmed by Darren Chin. A well-oiled machine, stuck in a perpetual state of forward movement, DC abhors stasis: with an eye for pushing the envelope, chasing perfection is something forever out of reach but always within eyeshot.
Constantly revolving, in an eternal struggle for self-improvement, the menu offerings boast of dishes sculpted with precision around seasonally available ingredients in conjunction with past learned and newly adopted modern techniques used strategically to deliver the best of its time: crispy beef tendon “chicharrones” loaded with creamy sour dough bread sauce, lightly seasoned with fragrant Hungarian paprika or signature Seafood mélange – catch of the day, rounded with a rich seafood emulsion sauce – exhausting all of nature’s offerings – from the pods to the leaves that sprout from the trees; at once a duality of social and culinary grace.
Address: 44, Persiaran Zaaba, Taman Tun Dr Ismail, 60000 Kuala Lumpur
Contact: 03-7731 0502 | email@example.com
5. Drift Dining and Bar @ Bukit Bintang
As its name seem to suggest and its owners encourages in no uncertain terms, you’ll feel at ease drifting from idea to idea, from menu item to menu item, from drink to drink and through a conversation: embodying wholly the concept of feeling so completely within one’s element that the state of subliminal consciousness is amplified to an equal but opposite reduction in reality; the feeling of being neither here nor there – a blissful purgatory if you will.
A heavenly blend of Australian offerings, culturally tampered and at times richly altered by Asian and global strands, surrender yourself to the immersive drift experience: Pork Sliders(pork slices empowered by coriander-infused Asian slaw); Torched Scottish Salmon(fresh horseradish, black vinegar, and cucumber perched on a juicy salmon); Moroccan Spiced Cauliflower(cauliflower emboldened with saffron yogurt and rum soaked raisins); Australian Black Angus(featuring wasabi butter and chat potatoes)
Address: 38, Jalan Bedara, Bukit Bintang, 50200 Kuala Lumpur
Contact: 03-2110 2079
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