New Chef, New Menu @ Gobo Upstairs Lounge & Grill, Traders Hotel KL

Say hello to Chef Mun, the newly appointed Head Chef who has taken the reins at Gobo Upstairs' kitchen. Diners are in for a treat as Chef Mun makes his mark at this fine dining steak restaurant with a menu revamp, featuring some fantastic creations that are sure to excite your tastebuds.

Start your meal with the Vodka cured salmon (RM44) with grilled asparagus, pickled shallots, creme fraiche, caviar and lemon zest. Beautifully presented with clean flavours, it was a great prelude to our meal.

We were very pleased to see seared tuna on the new menu as there are not many restaurants in KL who can do this competently. Chef Mun nailed it, presenting us with thick, fresh slices of balsamic marinated seared tuna on a bed of smoked egg plant, basil leaves and mesclun.

Balsamic marinated tuna (RM45)

We also had the Salmon crab cake with grilled prawn (RM42) starter, served with homemade guacamole, truffle slice, saffron fumet, miniature herbs and salad. The crab cake was moist and well-flavoured and went well with the creamy guacamole.

If you're a fan of soups, you can either indulge in the rich Lobster bisque (RM34) with tarragon cream which has warmed many tummies throughout the years, or the lighter Mushroom Tea (RM35) served with crispy oyster mushroom tempura.

Meat lovers will relish the Wagyu Tomahawk (RM820), grilled to perfection and served with mashed potatoes and seasonal vegetables. This 1.5kg beauty is impressive, both in taste and size; furthermore it is favourably priced when compared to similar steak restaurants around KL.

Chef Mun slicing the Wagyu tomahawk tableside for guests

Tender and delicious... we love it! A must-order for steak lovers ;)

If steak is not your thing, I highly recommend the Baked fillet of cod marinated with miso honey (RM130) served with wasabi, bean curd and wilted romaine lettuce. The moist, flaky fish is complemented well by the miso honey sauce.

The Duck tamarind (RM78) dish is also excellent, I especially loved the tangy tamarind sauce (pretty similar to plum sauce) which accentuates the dish. Served with grilled asparagus, fig and roasted cashews.

Spinach and ricotta pappardelle (RM58) with pine nuts, sage, zucchini, lemon zest, white wine and Parmesan cheese. Suitable for vegetarians.

The Hazelnut royaltine (RM28) is simply sublime. This chocolate dessert is rich and decadent and is perfect for sharing with your loved one.

Thank you Traders Hotel KL for having us!


Opening times: Mon- Fri 12:00pm to 2:30pm (Lunch); Mon-Sun 6:30pm to 10:30pm (Dinner).


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

Website: http://www.shangri-la.com/kualalumpur/traders/dining/restaurants


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