Friday, September 11, 2009

Senses @ Kuala Lumpur Hilton

Click here and here for previous reviews of Senses (February 23 & July 3).

The smoking section at Senses feels like a different restaurant altogether. We kinda prefer the non-smoking side, but this section has some quirky charms.

Beetroot macarons and foie gras pralines. The best amuse bouche in town.

Wild-caught Spencer Gulf prawns in spiced chorizo oil with coal-grilled pimento & aubergine, chilli, confit tomato and basil. We couldn't tell the difference between "wild-caught" prawns and regular prawns, but this was still a succulent pleasure.

Pan-roasted Loch Fyne Scottish salmon with pressed new potatoes, smoked cod & dill and grilled razor clam with garlic butter. Salmon may seem like a boring choice, but not at Senses. Moist, delicate and subtly flavourful _ all the attributes of a superlative salmon.

Grand Marnier Souffle. Light and airy, this seemed like the perfect souffle.

Manjari chocolate emulsion, chocolate soil, Murray River pink salt caramel, cocoa oil. Their signature dessert, this could convert non-chocolate lovers into true believers.

KL Hilton.
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  1. good to know that macarons are not restricted to just being desserts. definitely THE definitive amuse bouche. now, how about using foie gras as the filling for the macarons? i'm salivating.

  2. Heard of this place, never tried it before.

    I know what to order if I go there, the chocolate manjari...


  3. nic: yeah, wish some restaurant would take note and put it on their permanent menu. i'd order it even if it wasn't complimentary! :D
    wilson: yeps, it's an interesting dessert. you mix all the ingredients up together until it becomes a mushy cream. =)