Time Out Kuala Lumpur - - Makan Mana -

Gobo Up­stairs Lounge & Grill

Gobo Up­stairs Lounge &Grill in­tro­duces a new din­ner menu by Chef Fun Keng Mun, a for­mer Ju­nior Sous Chef who rose through the ranks and now helms its kitchen. The new menu fea­tures a range of dishes that show­cases Chef Fun’s skill on the grill, while delivering a re­fined touch to pop­u­lar favourites. Stand­out starters in­clude a light but flavour­ful honey beet­root salad, a rich lob­ster bisque, and crispy prawns served with durian may­on­naise (trust us, the com­bi­na­tion works). The mains com­prise a meaty se­lec­tion of Aus­tralian Black An­gus beef and Aus­tralian Wagyu cuts that are per­fectly sea­soned and grilled just the way you want it. If it’s va­ri­ety you crave, or­der the Crispy and Ten­der mix plat­ter of sir­loin steak, crispy soft-shell crab, fon­dant pota­toes and glazed asparagus, while those din­ing in a group can or­der the 1.5kg grilled Tom­a­hawk served with mashed pota­toes and sea­sonal veg­eta­bles.

àLevel 6, Traders Ho­tel Kuala Lumpur, KL (03 2332 9888/ Daily, 6.30-10.30pm.

en­fin by James Won

Treat your­self to a fine lunch at en­fin by James Won, which in­tro­duced a seafood-fo­cused three-course de­gus­ta­tion menu that al­lows din­ers to ex­pe­ri­ence some of Chef James’s best dishes at rea­son­able prices. For en­trées, try the Fish­er­man’s stew pot made with tuak – think of it as a more mel­low bouil­l­abaisse, which is tra­di­tion­ally made with white wine – or en­fin’s el­e­vated take on the prawn cock­tail salad with heir­loom to­ma­toes, prawns and beet­root. The mains in­clude a se­lec­tion of seafood like North Sea white cod, Nor­we­gian salmon, lob­ster, king crab and yab­bies that can be pan seared, poached, steamed, fried in bat­ter or char grilled. Round off your meal with gelato or a se­lec­tion of cakes be­fore head­ing back to the of­fice.

2-05, Level 2, Me­nara Hap Seng, Jalan P Ram­lee, KL (010 288 7920/en­fin­restau­ Lunch sets are avail­able from Mon-Fri, 11.30am-3pm. À la carte, from RM18-RM138; wine and cham­pagne pair­ing, ad­di­tional RM89.

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