Tatler Dining Malaysia

Cantaloupe

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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.

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