Seafood is all we need for this dinner; everything's poetically plated here, featuring flavors nearly as striking as the presentation. This blue lobster timbale in vanilla broth is a substantial starter, aromatically arresting enough to whet the appetite for more.
Warm scallop tartar with savory Mediterranean notes, thanks to a paella-inspired emulsion. It's the taste of the ocean, evocative of eating by the beach.
Crab mille-feuille, layered with Asian & European influences _ mango atop of avocado, topped further with hazelnuts. Fresh & sprightly, a mouthwatering medley employing the fruits of both the seawater & the trees of the earth.
Roasted Atlantic meagre fish. Meaty & more tender than sea bass, made creamy with cremolata, pumpkin, sage & cauliflower cremeux.
Fine, there's no seafood in these desserts, but everyone from carnivores to vegetarians will likely adore this "New Age Chocolate Tart," a crisp concoction poured over with hot cocoa cream. A little bit Ferrero Rocher, a little bit fondue, but altogether fabulous.
Blackcurrant, violet flower & chocolate vacherin, assembled Nathalie's way, the nice way.
Wine here is pretty pricey, but that might be our only complaint.
Cuisine Gourmet by Nathalie,
Menara Taipan, Jalan Punchak,
Off Jalan P. Ramlee, Kuala Lumpur.