Friday, July 20, 2018

Tangerine, THE FACE Suites, KL: Rooftop Fine Dining Restaurant

THE FACE Suites is a luxury all-suite hotel in the Golden Triangle boasting immaculate views of the iconic Petronas Twin Towers and KL Tower from the 51st Floor Sky Deck. Perched on the rooftop is Tangerine Restaurant, a modern Western fine dining restaurant whereby guests can dine to the view of the KL city skyline while enjoying the evening sunset.

The elegant restaurant is modern and tastefully designed, with orange accents to match up to the restaurant's name. Helming the Tangerine kitchen is Chef de Cuisine, Siti Arini who is classically trained in French fine dining cuisine.

The menu, which changes every 3 months is both innovative and exquisite, with a choice of either 3, 5 or 7-courses. We had the 5- course set dinner, which is priced at RM318 nett per person.

If you enjoy the niceties of fine dining such as amuse bouche and petit fours, Tangerine is one of few restaurants in KL which offer this. Chef Siti Arini plays around with the amuse bouche, depending on ingredients which she gets her hands on - so there is always an element of surprise for diners here.

To tease our palates, the first amuse bouche of the evening was Smoked salmon with fruit caviar and cucumber sphere. This prelude to our meal gives us an insight of Chef Siti Arini's playful and inventive side.

How many ways can you serve a tomato? Well, here at Tangerine, you can enjoy seven spectacular ways a heirloom tomato can be prepared. Imported from Australia, the tomato is transformed into various forms with different flavour and texture profiles - Granita, Gazpacho, Caviar, Tomato compote, Semi dried tomato, Tomato salsa and Tomato dust.

For the second course, Hubby went for the King crab served with kiwi, kyuri, melon, yogurt dressing and cilantro oil, while I had the Cheese agnolotti with shaved truffle, fennel puree and hazelnut foam. The pasta parcels were delicious, with sweetness from the fennel puree well balanced by the earthiness of the truffles.

For our second amuse, we were served a crustacean espresso with a prawn cracker. A smooth, intensely flavoured seafood bisque.

The third course offers diners a choice of either Hokkaido scallop or Seared foie gras... as a fan of both these ingredients, it was a really tough choice but I settled for the scallop. The plump, juicy scallop was beautifully cooked and was served with a mushroom souffle, crusty kale and shimeji mushrooms.

Hubby had the foie gras, which was seared and complimented by candied kumquat, smoked duck, puy lentil and a vanilla glaze. The foie was rich and luscious and the kumquat helped cut some of the richness of the foie. Lovely!

Palate cleanser - berries and mint

For mains, diners can choose either the Kyushu Wagyu MB10, Hillside lamb rack, Wild turbot fillet or Free range beef short rib. I had the Wagyu and it was amazing! Chef Siti Arini sure knows how to cook meat. Absolutely tender and melt-in-the-mouth goodness, I savoured and enjoyed every mouthful of it. The beef is simply seasoned with pink salt flake and served with parsnip cream and seasonal vegetables. Please note that there is an additional charge of RM100 for the Wagyu.

Hubby had the Hill Side lamb rack, which is rubbed with spice and grilled to perfection. The meat was well seasoned and tender and was served atop a broad bean hummus along with a herb tuile and pickled onion petal.

For dessert, diners can choose to go for the lighter Apple caramel sorbet or the rich Marquise made with Cuvee bali 68%, followed by after dinner treats of candies and cookies. If you want to impress your date, you know where to head to on your next romantic rendezvous.

Opening times: 6.00pm to 10.30pm daily.

Location:Tangerine Restaurant, Level 51, THE FACE Suites, 1020, Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.

Tel: 03-2168 1670


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Wednesday, July 18, 2018

Wantan Mee @ Triple San Restaurant (333 小食店), Cheras, KL

For fans of 333 小食店, this family-owned noodle stall has recently relocated to a shoplot in Taman Orkid Desa (look out for the signboard Triple San). They are most famous for their wantan mee with various toppings, as well as their tong sui dessert. Other than that, they also offer pork noodles, rice wine noodle, pepper pork tripe noodle, pan mee, curry mee and more.

The new shop is bright and clean and operates between 11am to 9pm daily (except Thursdays). I had the wantan mee with char siew (RM6) while Hubby had the Hakka fried pork wantan mee (RM7.50). I like the thin springy noodles, which are coated in a dark sauce. The char siew was a bit too lean for my liking, so I'll stick to the dumplings (sui kow) next time. My noodles also came with three wantan in a small bowl of soup.

The Hakka fried pork is essentially pork belly deep fried and then braised with wood fungus (mok yee) and spices... pretty good.

They also offer many types of different tong sui (Chinese dessert soup) - I had the black glutinous rice tong sui (RM2.50)... it was thick and creamy. Delicious!


Opening times: 11am - 9pm. Closed on Thursdays.

Price: Total bill RM20, including drinks.

Location: Triple San Restaurant (333 小食店),  4, Jalan 10/142, Taman Orkid Desa, 56000 Kuala Lumpur, Malaysia.

Tel: 012-266 6932

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Monday, July 16, 2018

A Taste of Thailand at Mosaic, Mandarin Oriental Kuala Lumpur (16-22 July 2018)

Savour the authentic tastes of Thailand from 16 to 22 July 2018 as Master Thai Chef Prasert Sussadeewong from the legendary Mandarin Oriental, Bangkok takes centre stage at Mosaic, the all-day dining restaurant at Mandarin Oriental, Kuala Lumpur for its inaugural Thai food promotion.

Hailing from the renowned Mandarin Oriental, Bangkok, Prasert has more than ten years of experience in luxury hotels around the world, including his tenure as Head Thai Chef at the ultra-luxury private Laucala Island Resort in Fiji and as Executive Sous Chef at Souq Waqif Boutique Hotels in Doha, Qatar.

The Thai food promotion will begin with a traditional Thai performance and fruit carving demonstration. Guests will be transported to the Land of Smiles while dining at Mosaic, which will be adorned in bespoke Thai decorations, including a unique depiction of a floating fruit market at Lounge on the Park’s outdoor terrace.

For a refreshing start, delight in an assortment of Thai salads that include Som Tam Goong Pow (spicy shredded green papaya salad with grilled prawn), Laab Gai (spiced minced chicken salad with ground toasted rice), Yaam Puu Nim Gub Mamuang (spiced soft shell crab salad with green mango), Yaam Talay (spicy seafood salad) and more.

Chef Pasert making the som tam

Plaa pla mueg hoy shell (Spicy squid and scallop salad with herbs)

Yaam Takrai Sod Pla Thod (Lemongrass salad with fried sea bass and wild betel leaves)

 Laab Gai

Yaam Nuea Yaang Gub A Ngoon (Spicy grilled beef salad with grapes) 

Yaam Puu Nim Gub Mamuang (Spicy soft shell crab salad with green mango)

Warm up with a selection of soup and hot appetizers such as Prig Khing Grob (assorted herbed and crispy sea bass with tangy sauce wrapped in betel leaves), Thod Mun Pla (deep fried curry fish patties), Pueag Loy Naa (deep fried shredded taro root with crab meat stuffing), Gratong Thong Phag (herbed vegetables in crispy pastry shells) as well as the much-loved Tom Yaam Goong (spicy river prawns soup with straw mushrooms) and Tom Kha Gai (herbed coconut milk soup with garden chicken and galangal).

Pueag Loy Naa (deep fried shredded taro root with crab meat stuffing)

Gratong Thong Phag (herbed mixed vegetables and sweet corn in crispy pastry shells)

Tom yum goong

Explore the authentic and robust flavours of Thai cuisine through an enticing array of hearty main courses offered, complemented with fragrant steamed jasmine rice. There will be Gaeng Khiew Waan Nuea Yaang (grilled beef sirloin in green curry with eggplant and sweet basil leaves), Gaeng Gari Gae (yellow lamb curry with onion and potato), Puu Nim Thod Grob Phad Bai Horapa (stir-fried soft shell crab with chilli, garlic and sweet basil leaves), Pla Gao Phad Prig Daeng (fried grouper fish with pickle garlic and red chilli sauce), Gai Phad Med Mamuang (stir-fried chicken with cashew nuts), Goong Phad Naam Prig Pow (stir-fried prawns with chilli jam and sweet basil leaves), just to name a few.

Phed Yaang Phad Prig Sod (stir fried roasted duck with chilli)

Spicy crab curry

Gaeng Khiew Waan Nuea Yaang (grilled beef sirloin in green curry with eggplant)

For dessert, indulge in a selection of decadent Thai sweets including favourites such as Tub Tim Grob (water chestnut rubies in sweetened coconut milk), Khanom Pueag (taro with coconut meat pudding), Khow Niew Mamuang (mango and sticky rice), Bua Loy (sticky rice flour dumplings in coconut milk), Khanom Moh Gaeng (baked mung bean custard topped with fried shallot) and Gluay Thod Gub Sangkhaya (banana fritters and soft custard dipped with pandanus flavour).

Fresh coconuts

To complement the dining experience, diners are also invited to watch an umbrella-painting demo by artists from Chiang Mai from 16 to 18 July, or join the Thai Cooking Class at AQUA Restaurant on 21 July, for an immersive hands-on experience.

Buffet lunch is priced at RM168 per person, while buffet dinner is at RM218 per person. For dining reservations, please contact 03-2179 8797/8798 or email

Opening times: Lunch 12.00pm -2.30pm; Dinner 6.00pm - 10.30pm daily.

Location: Mosaic, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.

Tel: 03-2179 8881

GPS Coordinates: 3.15568, 101.7120


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