Cantaloupe
Why Go
Cantaloupe blends mid-century Scandinavian style with cool cement, subtle water features and hero lighting to create a sexy, sophisticated room that sets the standard for Kuala Lumpur’s fine dining restaurants.
Tatler tips
Chef Christian Bauer is an expert at walking the fine line between inventive gastronomy and delicious simplicity, a chef who pushes the boat out without ever losing sight of the shore.
• First course highlights include the rosemary smoked lobster bisque, and the fresh, fat oysters done three ways.
• You will go a long way before you have fillet mignon as good as the red wine-marinated version offered at Cantaloupe.
• Whatever you do, don’t skip dessert, a strength of Bauer’s. The frozen chocolate mousse (accompanied by various other chocolate textures) is an experience you won’t forget.