T.Dining Malaysia Tatler Best Restaurants - - Out­sta­tion Best Res­tau­rants -


Savour ex­quis­ite French cui­sine, metic­u­lously crafted by mas­terchefs, as you bask in fresh moun­tain air.


The roasted scal­lop with warm skate ter­rine, glazed slices of duck, cau­li­flower, shal­lot rings is im­pres­sive. The hero of the dish are the two large scal­lops, which are sautéed to per­fec­tion and ac­com­pa­nied by finely glazed slices of duck.

The tail and claw of red lob­ster, braised fen­nel, lob­ster and orange air is cooked to per­fec­tion. The braised fen­nel and orange air works well with the orig­i­nal flavours of the lob­ster.

The loin of lamb and pressed shoul­der ter­rine, crispy po­lenta, aubergine tex­tures, rose­mary jus def­i­nitely show­cases the chef’s abil­ity and skills. The lamb, aged 12 months from New Zealand, is pre­pared in four dif­fer­ent ways: Pan-fried, braised with po­lenta, ter­rine and cro­quette. Each has its own flavour and tex­ture profile that he­roes the lamb flavours.

The pis­ta­chio box, basil chan­tilly, or­ganic pas­sion­fruit ice­cream is a lovely end­ing. The pis­ta­chio box — to be cracked with a spoon — has the basil chan­tilly dis­creetly sit­ting in­side. The taste of basil is sub­tly in­fused in the spongy creamy cake. Pairs ex­tremely well with the choco­late and pas­sion­fruit ice-cream.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.