If you're hunting for KL's most inventive cuisine, look no further than Lafite.
I'll let the pictures do the talking, since everything tasted as terrific as it looked.
Oyster and Pearls (fresh oyster with pearls of citrus and squid ink essence).
Inside Out Pizza (crispy bread, tomato, cheese and garlic).
Foie Gras Cones (foie gras mousse, whipped cherry and cocoa nibs).
Caviar Donut (Oscietra Caviar, donut, creme fraiche glaze, liquid garnish).
Twice-cooked Sablefish (sablefish poached and seared with corn and textured mushrooms over a sweet and sour broth).
Tagliatelle pasta with black truffles, cream, chives and parmesan.
Green apple sorbet for cleansing the palate.
Lafite Choc Bar (soft choc, feullitine crust, malted ice cream, white choc snow).
Lemon Tree (frozen lemon mousse, curd, cocoa leaves, almond dust).
64 Minus 10 Cocktail (dual-temperature whiskey sour) and Grown Up Jello (gin & tonic cubes). Even the cocktails are amazingly creative.
Lafite,
Oyster and Pearls (fresh oyster with pearls of citrus and squid ink essence).
Inside Out Pizza (crispy bread, tomato, cheese and garlic).
Foie Gras Cones (foie gras mousse, whipped cherry and cocoa nibs).
Caviar Donut (Oscietra Caviar, donut, creme fraiche glaze, liquid garnish).
Twice-cooked Sablefish (sablefish poached and seared with corn and textured mushrooms over a sweet and sour broth).
Tagliatelle pasta with black truffles, cream, chives and parmesan.
Green apple sorbet for cleansing the palate.
Lafite Choc Bar (soft choc, feullitine crust, malted ice cream, white choc snow).
Lemon Tree (frozen lemon mousse, curd, cocoa leaves, almond dust).
64 Minus 10 Cocktail (dual-temperature whiskey sour) and Grown Up Jello (gin & tonic cubes). Even the cocktails are amazingly creative.
Lafite,
Shangri-La Hotel.
