Ora Dining turns one in Taman Tun Dr Ismail, celebrating its first birthday with new temptations on its modern European menu!
For the first time, Ora Dining has introduced duck dishes, relying on Ipoh-raised duck, dry-aged for five days in Ora's own kitchen, pleasurably seared for a protein powerhouse platter or tossed with farfalle and mussels for surf-and-turf pasta.
Ora's signature spring chicken recipe has been revamped too, now with a triumphant trifecta of Perigourdine sauce, carrot puree and vanilla foam for a surprising sojourn of flavours.
And finally, Chef Xing Yu and his team have unveiled new desserts that took months to perfect, breathing imaginative inspirations into the Mont Blanc Chocolate Cremeux with Oolong Ice Cream, Lychee Osmanthus Sorbet and Coconut Parfait with Mango Sauce.
Combined with cool cocktails and mocktails, Ora Dining is a confident choice for an enjoyable evening with family and friends, marching into its second year as one of the TTDI neighbourhood's most distinctive dining destinations.
Combined with cool cocktails and mocktails, Ora Dining is a confident choice for an enjoyable evening with family and friends, marching into its second year as one of the TTDI neighbourhood's most distinctive dining destinations.
Duck devotees, drop by for Ora's Dry-Aged Duck with Marsala Jus (RM110).
After five days of patient in-house dry-aging, the breast meat is lusciously smooth with a rich depth of penetrating flavour, impeccably juicy from its browned skin to pink flesh.
Accompaniments elevate Ora's creations further - the duck is paired not only with classically earthy marsala wine jus but salsa-like sauce vierge for tomato brightness and fig puree for nectarous sweetness, spiked with Mexican-style ancho and guajillo peppers for mild heat, rounded out with Cameron asparagus and eggplant with creme fraiche. The result: An exuberant pollination of international influences, coming together in harmonious balance.
Ora's Farfalle with Duck Chorizo and Mussels (RM85) is one of our current favourite pastas, a lip-smacking meet-up of meat and molluscs.
Silky bow-tie pasta surfaces with a bouncy pinch, punchily soaking in savoury, slow-cooked Calabrian leek sauce with a smoky char, sharpened with fresh tomatoes and gula Melaka for a gorgeous Malaysian embellishment, tossed with textured duck chorizo sourced from an honest butcher, firm New Zealand green mussels and flaky pecorino cheese.
Over the past year, one of Ora's most-ordered dishes has been chicken with mochi and beurre blanc - but the restaurant keeps reinventing and refining its recipes, launching a new rendition of its Koji Spring Chicken (half-chicken for RM88).
The chicken, fresh from the TTDI market, remains a crowd-pleaser, dry-aged for five days, marinated with shio koji fermented rice seasoning to accentuate the meat's natural taste and tenderness.
Vibrant new accompaniments transform this one-plate meal into a journey for the palate - cheerful carrot puree laced with sherry vinegar, contrasting with darkly aromatic truffled Perigourdine sauce, uplifted with lightly airy vanilla foam. Have them individually or together - miraculously, everything works.
If you adore original desserts, Ora Dining is worth a stop simply for sweet treats.
The Mont Blanc Chocolate Cremeux (RM42) is a scrumptious synergy of East and West - a base of Valrhona cremeux and chestnut puree is capped with soothing oolong tea ice cream, flanked with almond sables, beautifully bridging a Parisian patisserie and Taiwanese teahouse.
Cool vibes continue with the Lychee Osmanthus Sorbet (RM42), fragrantly floral and fruity, gently icy with Lillet Rosé granita, subtly enriched with caramelised white chocolate and cream cheese foam to evoke the layered inflections of milk tea. Delicate with elegant restraint.
For the young at heart of all generations, Coconut Parfait with Mango Sauce (RM36) furnishes a fine finish, infusing French foundations of technique with nostalgic Malaysian notes for melt-in-the-mouth spoonfuls of custardy coconut, succulently ripe mango, lychee cream and black sesame crumbs.
Ora Dining stays open till midnight, so feel free to linger after dinner or to pop by for late drinks, sipping on cocktails with tropical twists such as the Velvet Tropique (RM40; pandan-infused vodka with elderflower) and Dewdrop Martini (RM40; dry vermouth and vodka with honeydew and clarified mango juice).
Mocktails showcase a playful side that cafe-hoppers can relish, spanning the caffeinated kick of the Apple Pie (RM20; espresso, cinnamon, vanilla and apple) and Espress-O-range (RM20; espresso with orange sherbet).
Ora Dining
29, Lorong Datuk Sulaiman 7, Taman Tun Dr Ismail, 60000 Kuala Lumpur.Open Tuesday-Thursday, 4pm-12am; Friday-Sunday, 12pm-12am.
Tel: 017-228-8471
