TOKLFDA2018 Shortlist: Best Fine Dining

There was a time when Cilantro was one of the few choices for fine dining in KL and it never failed to deliver. It’s known for classic French techniques and ingredient combinations, as well as its use of seasonal local and Japanese ingredients. Chef Takashi Kimura has worked in Michelin-starred restaurants in France and creates exquisite signature dishes like braised unagi with foie gras, pot au feu with Maine lobster and warm chocolate cake with Bentong ginger ice cream.

Part of the Troika Sky Dining group, Cantaloupe’s menu is a wonderful blend of fine ingredients, molecular gastronomy and delicate plating with a French base. Local flavours are the star of the menu with unique combinations like ginger flower espuma with tomato consommé jelly or blue lobster with banana heart chiffonade, stink bean glaze and vitello espuma. The set lunch changes monthly and for a real indulgence, the Sunday lunch is one of the best in town.

Nadodi doesn’t conform to what KL diners perceive as fine dining, but it is. Food here is a celebration of culinary wanderings across the southern part of the Indian sub-continent, exotically presented with inventive ingredient pairings. Dinners are offered across four journeys comprising seven, nine or 12 courses, including a vegetarian version. Examples of dishes include rasam with Neem flowers and lentils for the soup course, Jaffna crab curry and Boston lobster with saffron bubbles, and a classic velouté.

Mention ‘steak’ and chances are this is where diners go, because PRIME take their meat (and wine) seriously here. With the welcome addition of a dry ager which allows liquid to evaporate, the meats here are a rich red shade – very tasty and tender. Start with Fine de Claire oysters or the famed foie gras trilogy, then choose your favourite cut of Wagyu, Black Angus or Red Gum complemented with decadent sides like shaved truffle or pan-fried foie gras.

Sitka Studio – located just upstairs from the popular Sitka Restaurant – is where Chef Christian flexes his culinary muscles. Only open on Friday nights, the Studio serves ambitious tasting menus that are updated regularly with contemporary dishes that demonstrate the obvious skills of Chef Christian and his team. Sitka Studio champions local produce in their menus, perfecting traditional techniques and transforming humble ingredients into delicate masterpieces.