When French marry Japanese on dining tables in Kuala Lumpur

#celebrateit My friend was a fan for this fusion restaurant and brought me along. We both did a three-course. The lamb shank was extremely tender, paired with a subtle French reduction sauce. Wagyu tataki, on the other hand, had good fatty flavor (not overwhelming), together with a dash of truffle oil and arugula bitterness. But prawn bisque capellini was a slight letdown. The pasta was cooked to a point it lost the al dente texture, and the prawn bisque, despite thick consistency, did not have too much of the crustacean umami. Ironically, the cold noodles, something I normally don’t like, had surprisingly good flavor combination—bonito umami broth with a dash of refreshing yuzu scent, and is something I would repeat order. As for desserts, genmaicha panna cotta was well made. The cream was strongly infused with genmaicha, and topped with a typical torched crème brûlée cap, which provides an additional layer of crunch and roasty flavours. I had to say, every dish was prepared with care, whether you like it or not. And the ambience was classy—you may run into some performing bands if you’re lucky.