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Recommended lists for Fine Dining

Recommended lists of Best Food & Restaurants for Fine Dining in Kuala Lumpur, 2019
Burpple Guides, Fine Dining KL City's Best: Fine Dining In the finer parts of KL live some of the city's best fine dining establishments. Some are elegantly perched atop skyscrapers while others are nestled in the midst of serene hills. Be it the finesse of dim sum, the exclusivity of Japanese omakase or the satisfaction of South American eats you seek, this guide will have a fine place to please.
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Top 10 Places for Fine Dining

Top 10 places for Fine Dining

Latest Reviews for Fine Dining

Latest Reviews of food and restaurants for Fine Dining

Deep fried potato at the bottom. Crispy with a taste of ikura. I find it a little bit salty, but it is acceptable when you have a bit with the potato. Love it

Gooddam offers a la cart or 7 courses menu. The dinner starts with a complimentary appetizer. This is one of the signature pasta, tajarin yolk pasta. The pasta made of egg yolk, looks like Taiwan tan tan mee, but it taste totally different! We all were amazed! And of course we like it!

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The defining highlight of our 9 course dinner 鈥 undeniably beautiful to look at and truly innovative yet delicious. This bowl exudes exotic herbaceousness, with a fan of thinly sliced prawns cooked at a low temperature to maintain their delicate flavour, then rubbed on the underside with housemade coriander stem and salted lime skin paste, before being crowned with an aromatic bouqet of herbs such as ulam flower and cashew leaf. The warm pool of starfruit juice dotted with kaffir lime leaf oil complemented the prawns with nicely balanced astringency and sweetness. Exciting times for Malaysian cuisine.

Taste: 4/5

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I balked slightly at the almost blue portion of milk-fed kid goat, but, always game for game, I tucked in. What was good was the salty, pungent exuberance of the charred petai miso coating the meat. Pity there was so little of it. The cut of goat itself was a little too raw and fibrous for my liking.

Taste: 3/5

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I鈥檝e played this game before at Spago, except with Buah Keluak shells instead of 鈥渟tones鈥. Cleverly camouflaged, these frozen pebbles are made of a shatteringly crisp coat of charcoal infused shell encasing some of the smoothest, most buttery and fragrant kaya you'll ever taste. A marvelous, sweet surprise ending to a most interesting meal at Dewakan.

Taste: 3.5/5

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Boring would be the last word on anyone's mind when describing a meal at Dewakan. If anything, some dishes might prove too adventurous for some. The forward-thinking "Black Banana Porridge" proudly champions indigenous ingredients - black bario rice from Sarawak is made into a porridge topped with inky black fermented banana creme riddled with bee larvae(which got stuck in our teeth). On the side are saucers of grated salted egg and pickled choy sum stem to be added as seasoning for the sweet porridge according to your taste. For protein, there is a rather roughshod homemade duck sausage whose coarseness and gaminess I felt did not complement the almost dessert-like taste and texture of the porridge at all.

It is no mean feat to bring together such an ambitious combination of ingredients, but I can certainly admire the attempt. And while I did not take to it, this dish polarized opinion around the table, with others declaring it a stroke of delicious genius.

Taste: 3/5

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One of my favourites from the 9-course Nusantara menu, the compact quenelle of goat tartare is packed with big flavours. Composed of finely chopped smoked duck leg, ginger, pickled radish, shallots and chilli, the meaty smokiness and zing of chilli and ginger was most enlivening upon the palate. To finish, the artfully shaped slices of pressed pumpkin atop not only looked pretty, they served to add a delicate sweetness and crunch to the dish as well.

Taste: 3.5/5

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The special part of this 8 course meal was: The ingredients are commonly known/ used ie. Tabasco sauce and Soyu, but in a form of jelly and mousse (and I was like: whaaaaaat?)
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Perfect presentation and yet not overly done, every single dish is just awesome!
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Second visit and still loving the dining experience here (ps: more choices for omakase dinner set)
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#chienfoodhuntadventure #neverknowhowtostopeating#burpple#burpplekl#omakase#souomakasedining#oyster#sashimi#thegardensmallmy

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Dewakan鈥檚 Darren Teoh seems to have a penchant for presentational flair, as evidenced by the whimsical, seaweed-shaped Choy Sum Nori that came before and these mushroom tartlets perched on a multi-tiered tray surrounded by the very mushrooms they were made from. Cendawan Kukur(wild mushroom) is used, and it exudes a powerful, earthy flavour that lingers on the palate several courses later. The tartlet is topped with shaved candlenut that further enhances the inherent nuttiness of the mushrooms.

Taste: 3.5/5

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Sweet (pork) dreams are made of these! A pricier plate on the menu, but the portion and the flavours justify. The pork shoulder is glazed in a sweet sauce and the meat-to-fat ratio is just right. I was not really into the Mortadella sauce (meat sauce) but it works with the sweet pork.

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Everything looks so simple but the techniques put into each dish are impressive. The Cruda sees lightly cured fish (it was a groupa on my visit) served with salt-baked sengkuang and gremolata. It鈥檚 light, bright and pairs beautifully together. The marrying of the salty fish against the sweet sengkuang is a match made in heaven.

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SS2 has got a damn good new resto 鈥 cue the modern Italian-inspired, GOODDAM. The menu ranges from housemade breads, to handmade pastas and delicious mains of fish and pork. If you had to pick one thing to try, it鈥檚 the pastas. This Paccheri is stuffed with seafood ragout and topped with toasted pistachios. The flavours are redolent of dhal (to me), must be from the cumin and fennel seeds.

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