Contemporary

San Marzano tomatoes with crème fraîche, yuzu-koshō broth and cherry tomato. Very light and refreshing that opens up the appetite.
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Le goûter pour deux s’il vous plaît!
Afternoon festivities on Christmas. .
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The Beijing style roasted duck is prepared in two courses. Though the roasted duck skin wrapped in Traditional Chinese pancake might not be best we had savoured but the second course was surprisingly good. Wok fried duck meat with spring onions and loads of ginger.
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Warm, sweet, comforting.
This popular Chinese tea widely known for it’s health benefits like improve blood circulation, boost immune system, hydration, fight fatigue etc.
I simply love it because it opens up my tastebuds for savoury food.
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Rice flour cone filled with Chicken Injipuli(sweet and sour paste derived from South Indian cuisine) topped with egg yolk and wild betel leaves.
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It’s not uncommon to know that the Chef at Bar Trigona loves to adopt local elements and flavours into his dishes just like any other finger food on the menu. The oysters for this dish are source locally, deep fried in a thick battered, topped with sambal and finger lime caviar. I find the combination quite subtle perhaps more sambal would satisfied my Asian taste buds but those finger lime caviar miraculously cut off the greasiness of the oyster. Pricing wise, could be a bit steep. RM68 per serving.

The breaded mash potatoes are filled with marinated Foie Gras, chicken floss and birds eye chili. Apparently the sauce from the squeeze capsules are reduction of liquid from marinated foie gras. As foie gras tends to have that fatty oily taste but the marinade seems to cover it. This dish brings a whole new level to the classic Indo-Malay potato patties that’s often serve as appertiser or side dish in Malay cuisine. RM38 per serving.
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Bar Trigona’s rendition of this traditional Bornean dish. Diced raw fish marinated in lime sauce, sliced shallots, chilli and pomelo serve with a banana chip. This light dish makes a great tapas or bar snack to pair with some handcrafted beverage. RM36 per serving.
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That’s when the Chef transform Malaysia’s nasional dish into delicate finger food. These spheres of crispy coconut rice balls are filled with lobster rendang and sambal aioli served in a bed of fried crispy baby enchovies. Bar Trigona definitely place the ball high for a Nasi Lemak dish with that lobster rendang. It was ease to eat and surprisingly it pair well with whiskey based cocktail. RM38 per serving.
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While ACME changes their menu every season, some items still remain in their menu like this Smoked Duck Breast Pasta. Spaghetti tossed in creamy carbonara sauce, Parmesan and Shimeiji mushrooms topped with slices of smoked duck breast. The pasta was rather bland and Shimeiji has a very subtle earthy taste which requires abit of seasoning. RM39 per serving.

Chicken roulade stuffed with nuts and herbs served on a bed of black glutinous rice and spinach vinaigrette salad. RM36 per serving.

💕 Great brunch at Tonglor.
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