Wednesday, September 23, 2009

Chef Diary @ Plaza Damansara

The new kid on Plaza Damansara's block boasts a surprisingly inventive menu.

From octopus carpaccio with chilli oil to Wagyu beef cubes in coffee reduction, there are enough choices here to whet anyone's appetite.

Butternut squash soup with foie gras and truffle oil. Sweet and nutty. This would be a glorious combo if only the soup were creamier.

Hickory-smoked duck, quail eggs, avocado and apples tossed in cider dressing on a bed of lettuce. A zesty salad, though the duck was a tad too thinly sliced.

Pimento-laced foie gras with black truffle, pomegranate compote and saffron-poached pear. The foie gras was tasty enough, but what wowed us was the soft, luscious pear in the background. Nectarous like honey, with the inimitable perfume of saffron.

Duck tortellini with avocado creme and blue cheese. A creation that blends pasta with avocado sounds heaven-sent. Somehow though, we liked it but didn't love it. It needs something extra to propel it into the culinary stratosphere, but we're not sure what.

Yoghurt-based pizza topped with salmon, avocado, mascarpone and avruga caviar. A thin-crust concoction that sounded like a masterpiece on paper but fell flat in execution. Competently prepared, but tasted boring and forgettable.

Would we return? For sure. The setting is conducive for a pleasant evening; the service is efficient and friendly. This place deserves a chance to find its footing. Let's hope they iron out the kinks in the kitchen soon.

Chef Diary,
Medan Setia 2,
Plaza Damansara, Bukit Damansara.
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  1. I love how the kitchen obviously looooves avocado! All avocado lovers are my comrades! Nice work Sean!

  2. Sounds promising. Will head over after they've smooth things out.

  3. sean, its been ages since i last saw u. if ur eating habits are anything to go by , u shld be like 3 times ur size now:P

  4. I doubt it hor Sean.. I'm sure ya still trim and handsome ;p

    I see avocado in every dish ..and that suits me really well.. since I got a month's break, time to fil up on the eateries in town!!

  5. 550ml: i'm still searching for a dish that combines avocado, foie gras, unagi and uni!
    qwazymonkey: i think there was a banana dessert on the menu =)
    ciki: maybe 1.1 times :P ya lah, it's been months! all your fault for jet-setting so much!
    tng: thanks for the vote of confidence, and glad that u're getting better! we go cari makan one evening during your break, ok? =)

  6. u r right, dude! they are really inventive with the ingredients. butternut compote has always been a good side to foie gras. to be used as a soup, i think it's even more exciting! and saffron+foie gras+pear? omg, i'm gonna faint!

    i wonder if foie gras will be used in Indian cuisine anytime soon. tandoori-ed, maybe? :)

  7. y'know, i've never had the chance to try butternut compote with foie gras before. lemme know if u see it anywhere (in kl) these days!
    frangipani has a brilliant version of foie gras with apple rendang. i guess the possibilities are unlimited. i've asked fbb to do a foie gras cake, but he refused!

  8. WAH!!!! The salad which is supposed to be healthy has turn into artery clogging and cholesterol laden dish!!! But then I dig this dish and hopefully it won't give me cardiac arrest!!

  9. Hmmm... Very well thought out inventiveness (but not to the point of being self-indulgent) dishes. Reading your blog has given me a lot of ideas for dinner. But the name of the restaurant is a little off putting?

    The tortellini probably needs some shaved truffles. And I usually avoid dishes with truffle oil, which is just like watching a see no touch lap dance. He he he...

  10. leo: yeah, once upon a time, salads were all supposed to be healthy, but these days, we get cholesterol-laden pork belly salads and quail egg salads!
    android: i agree about the name. chef's diary or chef diaries would have worked better.
    interesting idea for the tortellini. i would have suggested foie gras, but that's just my obsession. regarding shaved truffles, since it's kinda hard to find them, i'm happy to settle for truffle oil...