61 Lorong Rahim Kajai 13, Taman Tun Dr. Ismail
Kuala Lumpur 60000

(open in Google Maps)

Thursday:
04:00pm - 12:00am

Friday:
04:00pm - 12:00am

Saturday:
04:00pm - 12:00am

Sunday:
04:00pm - 12:00am

Monday:
04:00pm - 12:00am

Tuesday:
04:00pm - 12:00am

Wednesday:
04:00pm - 12:00am

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Top Dishes

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Reviews

From the Burpple community

Topshelf makes an ideal spot for intimate dinners with a loved one over classic French fare. Let the friendly staff walk you through the menu, or keep an eye out for the specials board for more options.
Photo by Burppler Alison K

2 Likes

When at a French resto, it’s only right to order this classic dish. TopShelf’s version is done very well. The meat is so tender - you don’t need a knife for this - and so flavourful. My only gripe is that the portions could be a biiiiiiit larger.

Not many green options on the menu aside from this salad, but it’s yummy anyway. Comes with tuna, eggs, beans and more, tossed in a light, lemony dressing.

1 Like

The menu’s been stripped down since my last visit, keeping things a lot more simple, which I personally prefer. Get the Escargots to start and share. It’s quite a small portion, so I’d suggest getting this for a smaller group. The snails are juicy and fresh, and that garlic butter sauce it’s coated in is rich, yet light and very fragrant. I wish they gave more bread for us to soak it all up!

1 Like

French and Italian restaurant Topshelf has a lot to offer when night falls — fine food and a wonderful list of wines to accompany the date-night-worthy meal. Once seated, a plate of warm bread will be sent to your table — it's great dipped into the accompanying olive oil and balsemic vinegar. After that, get your knives ready to cut into the beautifully presented Orange Quail (RM27), roasted to a golden crisp with succulent insides, served with savoury bacon hash and a poached egg. Pair it with the Wine of The Week (charged by the bottle) to best enjoy the night.
Avg Price: RM70

4 Likes

This is the dried, non sticky and fried pork ribs.. Well the pork is a huge portion and great for sharing but the condiments that was accompanying this fried meat wasn't really that helpful because the Cornell mash potato was too heavy and the minuscule of salsa was not tangy enough to counter with the oiliness of this dish.. Wouldn't mind having it with some gravy or maybe something sour to cut through that fat and fried elements.. Not to say a great pork ribs that I had

2 Likes
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