Eating in Kuala Lumpur - Dinner at Sage
Ever since I heard about Sage, I've been wanting to try it. The resident chef at Sage is Takashi Kimura of Cilantro fame. Cilantro is often rated as one of the best fine dining restaurants in KL - serving Japanese influenced French cuisine, or is it the other way round ? It's been closed for nearly a year, undergoing some major renovations. Sage is it's sister restaurant at the Garden Residences - a brand new high end condominium at The Gardens Shopping Centre.
Having read up about Sage on several blogs, I kind of knew a bit about the food here. The emphasis is on sourcing the best and freshest ingredients from all over the world, and treating them with a light touch to bring out the best flavours. With a Japanese chef at the helm, this minimalist and perfectionist approach to food is to be expected.
For a good restaurant, the service is just as important as the food, and Sage has some of the best staff in a KL restaurant. They are elegant, efficient, and knowledgeable. Quite difficult to pull off in service-challenged KL.
I went for the Set Dinner Menu - which is 5 courses for RM 180.00 nett without wine. Quite reasonable for a restaurant of this calibre.
The first course was an oyster shooter. The oyster was very fresh, one of the best I've had in KL.
The oyster was followed by a grilled Japanese Mackerel with rockets. Again, the freshness of the fish was incredible - the dish was so simple, and yet so satisfying.
The 3rd course was Seared Foie Gras with Tempura French Beans and Avocado. Words can't really describe this - down right best foie gras I've had. So decadent, the flavour was so good I didn't want it to finish. And paired perfectly with the tempura too.
The main course was a seafood risotto with king prawn and scallops. This was topped with some dried shrimps, giving the essentially Italian dish an Asian touch. Again, I was in flavour heaven - the risotto was so richly flavoured with the essence of prawns and seafood, every mouthful was shear delight. And the prawn and scallops were cooked to perfection - they were cooked through and yet remained just right. I believed they were cooked sous vide as the flavour was all retained in the flesh.
Dessert was a chocolate tart with mocha ice cream. Another perfectly executed delight.
Complimentary macaroons to finish off the meal.
Chef Kimura at the open kitchen.
This one of the best dinner experiences I've had in KL so far. Great ambience, good service and food that makes you hunger for more. No wonder it made Time Out KL's Top Fine Dining Restaurant List. Next visit, I will go for the tasting menu.
Having read up about Sage on several blogs, I kind of knew a bit about the food here. The emphasis is on sourcing the best and freshest ingredients from all over the world, and treating them with a light touch to bring out the best flavours. With a Japanese chef at the helm, this minimalist and perfectionist approach to food is to be expected.
For a good restaurant, the service is just as important as the food, and Sage has some of the best staff in a KL restaurant. They are elegant, efficient, and knowledgeable. Quite difficult to pull off in service-challenged KL.
I went for the Set Dinner Menu - which is 5 courses for RM 180.00 nett without wine. Quite reasonable for a restaurant of this calibre.The first course was an oyster shooter. The oyster was very fresh, one of the best I've had in KL.
The oyster was followed by a grilled Japanese Mackerel with rockets. Again, the freshness of the fish was incredible - the dish was so simple, and yet so satisfying.
The 3rd course was Seared Foie Gras with Tempura French Beans and Avocado. Words can't really describe this - down right best foie gras I've had. So decadent, the flavour was so good I didn't want it to finish. And paired perfectly with the tempura too.
The main course was a seafood risotto with king prawn and scallops. This was topped with some dried shrimps, giving the essentially Italian dish an Asian touch. Again, I was in flavour heaven - the risotto was so richly flavoured with the essence of prawns and seafood, every mouthful was shear delight. And the prawn and scallops were cooked to perfection - they were cooked through and yet remained just right. I believed they were cooked sous vide as the flavour was all retained in the flesh.
Dessert was a chocolate tart with mocha ice cream. Another perfectly executed delight.
Complimentary macaroons to finish off the meal.
Chef Kimura at the open kitchen.
This one of the best dinner experiences I've had in KL so far. Great ambience, good service and food that makes you hunger for more. No wonder it made Time Out KL's Top Fine Dining Restaurant List. Next visit, I will go for the tasting menu.
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