Sunday, October 9, 2016

New Menu @ Gobo Upstairs, Traders Hotel KL

One of my favorite fine dining restaurants in KL has revamped its menu and I'm so excited to tell you about it! Every six months, Gobo Upstairs in Traders Hotel KL will refresh their menu, and once again, Chef Kelvin Kilin and his team nailed it and impresses with their new menu.

We started off our evening with some new starters from the menu. This Salmon Crab Cake with Grilled Prawn (RM38) was served with homemade guacamole, truffle slices, saffron fumet miniature herb and salad. The salmon crab cake was light, moist, and well seasoned - very tasty.

The Salmon Lollipop (RM39) features salmon gravlax with infused beet blood on a bed of quinoa citrus salad, avocado slices as well as beet puree, fine capers and red onion pickle. Another light, healthy starter.

The Beef Carpaccio (RM35) is a classic starter, done beautifully. Angus beef is thinly sliced, and topped with arugula, fine capers, semi dried cherry tomatoes, caramelised onions, herbed oil, fresh shaved Parmesan and Parmesan foam. I loved this!

Gobo Upstairs offers a fantastic selection of meats, such as Australian Black Angus (150 days grain fed) and Wagyu (marble score 6 and 7) steaks and the newly introduced Mulwarra Black Angus, and Australian Organic Beef. If steak is not your thing, they also do chicken, duck, lamb shank, rack of lamb, lamb loin and a selection of seafood

Be still, my beating heart. We loved the Lamb Loin (RM65), served with arancini balls, roasted cauliflower, asparagus, pumpkin puree and porcini sauce. The lamb was absolutely gorgeous, beautifully cooked to medium doneness. Usually I like eating my meat naked, but the accompanying porcini sauce was good and accentuated the taste of the meat.

The Pan Roasted Duck (RM50) was equally as good, beautifully cooked with pink centre and crispy skin. This was served with sweet pumpkin fondant, baby vegetables and a cherry brandy sauce.

This is Chef Kelvin Kilin's take on surf and turf, which he named Crispy and Tender (RM94). On this Signature Grill item, you will find a 200g Black Angus sirloin steak, crispy soft shell crab, potato fondant, glazed asparagus and Bearnaise sauce. Out of all the steaks we had this meal, this sirloin was the most flavorful and the one we enjoyed most.

For those who prefer leaner meats, the Australian Organic Beef would be a fantastic cut for you. We went for the tenderloin (RM100 for 200g), cooked medium rare. The organic beefs are served with mixed salad and caramelised onion relish. The meat has quite a clean taste, so the caramelised onion lifted the flavours nicely.

Mulwarra is sourced from selected grass fed Black Angus cattle, with a slightly marbled texture and flavorsome meat. Gobo Upstairs offers Mulwarra tenderloin, rib eye and sirloin cuts. We went for the rib eye (RM115 for 250g), which was served with leeks, mushrooms, truffle pomme puree, and caramelised onion relish.

For desserts, we tried the Mango Panna Cotta (RM23), Apple Crumble Tart (RM23) and Hazelnut Royaltine (RM28). My favorite was the panna cotta, a light and creamy dessert topped with mango with golden raisin garnish.

Apple Crumble Tart (RM23)

Hazelnut Royaltine (RM28)

Another new addition at Gobo Upstairs - put your cocktail orders in and the mixologist will make it for you tableside. Fun to watch, for sure! 

Gobo Upstairs new menu can be viewed here.

Opening hours: Lunch 12.00pm to 2.30pm; Dinner 6.30pm to 10.30pm.

Location: Gobo Upstairs Lounge & Grill, Level 6, Traders Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia

Tel: 03- 2332 9888

GPS Coordinates: 3.154271, 101.715417


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