Escape to Esca, Petaling Street's new crossroads for cross-border cuisine, with vibrantly lively influences that span Budapest to Beirut, Italy to India to Indonesia, Sichuan to South America, with detail-driven substance to sustain a splashy sense of style.
True to Esca's name (Latin for 'food prepared for the table'), it's worth flooding the table with the kitchen’s transformative takes on everything from barramundi crudo to baos of keema lamb, red snapper with harissa beurre blanc to green tandoori chicken with biryani, mala-spiced cauliflower with cashews to pure-blood wagyu ribeye with grilled pineapple chimichurri.
Chef-founder Yu Cheng, respected for his meaningful modern Malaysian menus at TTDI’s Terra Dining, pursues a globalised perspective at Esca, embracing Petaling Street’s spirit as a focal point for locals and travellers.
On our table: Octopus with salted devilled egg, sambal matah and potatoes, a Southeast Asian reimagining of Spain’s pulpo gallego; bean stew with smoked duck and flatbread; lamb with begedil carrot puree and orange sambal with dried shrimp; Hungarian-inspired dough balls with passion fruit custard and walnuts; and three textures of yam - chewily balled up, creamy and crispy - with bruleed pineapple; showcasing playful wit and skilful wisdom.
