Sunday, January 16, 2011

High Tide

High Tide's physical look hasn't changed since our first visit in 2009, but its menu recently underwent an overhaul, expanding its boundaries to include many non-seafood recipes.
Click here for earlier entry on High Tide (October 5, 2009).

We were keen to see how the meat dishes would fare, so the only seafood we had for this meal was the amuse bouche of shredded crab meat. Gloriously fresh and warm.

Pan-fried veal sweetbread with oyster mushrooms. Not chewy at all, this boasted a melt-in-the-mouth moistness and enjoyably subtle, savory flavor.

Duck liver with rhubarb compote & apples. Pretty much flawless; the luscious, mildly tart rhubarb brought a refreshing twist to what would otherwise be a cliched recipe.

Risotto with braised oxtail & mixed mushrooms. Perfectly prepared rice, with a tremendous textural boost from a hearty helping of succulent oxtail.

Four types of French cheeses: Beaufort, Blue d'Auvergne, Livarot & Soumaintrain.

Tiramisu laced with Tia Maria & gingerbread, which gave this a unique taste.

Homemade vanilla ice cream with Togo chocolate sauce. Gooey goodness.

Complimentary dessert platter of lemon madeleines, choc brownies with blackberry puree & vanilla, pineapple & pistachio milk balls.
The verdict: with sparkling service and a creative chef (Evert Onderbeke) still helming the kitchen, High Tide remains one of the city's most delightful dining experiences.

Dr Loosen Graacher Himmelreich Riesling Kabinett, Mosel 2008. A crisp, tangy white, with lime, grapefruit & peach flavors.

Taja Gran Reserva, Jumilla 2003. Fruity and smooth.

Booze paired with the cheese: Tawny Port 20 years, Sauvignon Blanc Babich Marlborough (New Zealand), Demessey Mercurey Cru (Burgundy, France).

Disznoko Kesoi Szuretelesu Fumint Late Harvest Tokaji, 2007. A delicious dessert wine, with the aroma of orange marmalade & burnt toffee.

High Tide,
Menara Taipan, Jalan Punchak,
Off Jalan P. Ramlee, Kuala Lumpur.
Tel: 2072-3352
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  1. Hehe I was there this week too... and loved the food! :)

  2. Baby sumo: yay! This is a really good restaurant, but it's a shame that business seems dangerously slow. They really need more customers...

  3. Hopefully now they have changed the menu, people's perceptions would have also altered.

  4. Boo: their original concept was really cool, when they had that sweeping range of super-fresh seafood. but maybe the high prices made it difficult to dine here regularly...

  5. Sometimes we all need a change and an overhaul to renew ourselves and ring in not just the new year, but a new direction. Works for restaurants and people alike. :D

  6. Lfb: on that note, it's now just over two weeks into 2011. I wonder how many of us have made much progress in finding a new direction for ourselves this year...

  7. Well, I'm sorta already moving in a new one, albeit small, baby steps. Very small ones. LOL

  8. Lfb: since a baby takes about a year to learn to walk, that puts you on track to be in good stead by the end of 2011. It would be quite unbecoming to be outpaced by an infant :D

  9. That's okay by me. It's not like I'm competitive or anything. :P

  10. Lfb: ... said the tortoise to the hare :D

  11. lucky they still have some seafood main course >.< I love his creative and delicious seafood!

  12. Fui: yep, let's hope the chef stays on for as long as possible! :D

  13. Oooh. That late harvest wine is such a gorgeous colour!

  14. j: yeah, such a vivid gold! like a color that you might see during the height of summer :D

  15. And I still haven't been there... the ice-cream with melted chocolate looks really good!

  16. eiling: here's hoping that high tide will survive many more years! it's a good place for a special-occasion meal =)

  17. I stil havent been there!

    And oh, I'm back! Heheh.. been torturous without much internet connection in kuching jungle!

  18. tng: welcome baaaaack! heheh, the jungle sounds hot and humid and uncomfortable, but it might be nice to unplug from the rest of the world without a phone line :D