Earlier this week, TRACE Restaurant and Bar launched its brand new menu, created in line with Marriott International's Go Local Concept. As one of the leading eco-friendly hotels in Malaysia, the restaurant is committed to serving fresh, local produce, which in turn supports the local farmers and reduces carbon footprints.
The new menu sees more local dishes, curated by Executive Chef Man and his culinary team. We were treated to a sampler of 19 of their new dishes, skilfully orchestrated by the team here.
Start your culinary journey here with Chef's signature appetizer, the Kerabu Mangga Isi Ketam (RM23), a Malay salad with Asian mango, crabmeat and silver anchovies.
There is also the Live Well Salad (RM27), which comes with mesclun lettuce and what looks like a beef tartare but is actually a healthy fruit salad of strawberries with beetroot, cherry tomatoes, pine nut, beans and crouton. On the same platter, we tried the Wrap & Roll Sharwarma (RM32), chicken marinated with yogurt and spices, wrapped in tortilla and vegetables.
For those who prefer a hot appetizer, opt for the Malaysian oxtail soup (RM38) - oxtail seasoned with spices and braised for several hours until tender. A deliciously, warming soup. The Wild Mushroom Soup (RM19) is thick and smooth, served with garlic bread.
Our journey takes us West next for some Western specialties such as TRACE's signature pizza (RM40), linguine marinara (RM47) and fish & chips (RM35). My favorite on this plate was the pizza, which has been fused with some local flavours, featuring marinated chicken with lemongrass (think satay!), chicken floss flakes, coriander leaf and fresh lime wedges.
The impressive meat and seafood platter was served next, showcasing lamb, beef, chicken and salmon. Everything was beautifully cooked, from the juicy lamb chops to the Australian tenderloin. I'm very fussy with my salmon, and the one here passed with flying colours.
Lamb Chop with potato au gratin (RM72 for 350g), Salmon fillet with saffron cream sauce (RM69 for 200g), Australian tenderloin with truffle mash and balsamic black pepper sauce (RM120 for 200g), Corn-fed chicken with spinach a la creme (RM51).
Another signature dish on the new menu is the Rempah Kuzi Kambing (RM58) - braised lamb shank with special spices served with ghee rice. This dish was created using Chef Man's secret recipe from his Nenek Moyang (great grandmother) with three different spices from India, Arab and Malaysia, a recipe which has passed down for generations.
Some other new signature local dishes here include Mee curry laksa (RM32), Mee mamak (RM32), Nasi Goreng Kampung (RM32) and Egg Noodles "Yee Mee Kung Fu" (RM32). The Nasi goreng kampung here comes with anchovies, scallop and prawn and is served with crackers, crispy fried chicken, satay, pickles and fried egg.
For desserts - take your pick from the Cheese cake (RM30), Pandan tiramisu (RM28), Bread pudding (RM28) or Dark chocolate volcano lava cake (RM36).
Pork-free.
Opening times: 6.30am to 11pm daily.
Location: Trace Restaurant & Bar, Element Kuala Lumpur, Ilham Tower, 8 Jalan Binjai, Kuala Lumpur, 50450, Malaysia. (Parking RM5 per hour, RM10 per entry for F&B guests)
Tel: 03-2771 3351
Website: http://www.elementkualalumpur.com/dining
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Interesting selections - I guess this is a fusion place, choices from all the different cuisines.
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