The C. Club

Despite our love for air-conditioning, sitting at The C. Club's outdoor balcony is irresistible, with a sweeping view of Bukit Bintang as the backdrop for dinner.

Teriyaki-glazed slipper lobster with seared foie gras in balsamic reduction & spicy mango salsa. The plump slice of slipper lobster would be better paired with a thicker chunk of liver.

Pan-seared scallops sandwiched with foie gras on pickled pumpkin and onion marmalade. Good combo, though the scallops were kinda overcooked.

Lamb shank confit with risotto, topped with mixed garden peas and sage tomato beurre noisette. A rich, hearty and full-flavoured dish. The lamb was mostly tender, though parts of it were somewhat charred.

Grilled aged tenderloin on wakame & hijiki with wasabi & sea urchin beurre blanc, topped with broccolini & tempura shimeji mushrooms. Another interesting recipe, but the beef was rather tough and the butter sauce seemed watery.

Desserts fared better. The C. Club Supermisu (tiramisu with crunchy almond praline, raspberry coulis, cocoa powder) was as good as tiramisu gets without alcohol in it.

Dark chocolate sponge sandwiched with cognac-scented choc mousse and choc ice cream. A true treat for fans of chocolate (raise your hands!).

Argentinian Michel Torino Don David Reserve Malbec 2006.

Carrot & apple juice and pineapple juice.

The C. Club,

Pavilion,