Sage Restaurant & Wine Bar, KL: Dinner Menu

Whether you are out for a romantic evening or to celebrate a special occasion with your loved ones, Sage Restaurant & Wine Bar provides the perfect ambiance for a special night, with fantastic food and service to match. 

For weekday dinner, the restaurant offers a Tasting Menu (RM228 nett) whereby diners can choose 2 appetizers and dessert or main course and dessert; Sage Menu (RM278 nettt) for appetizer, main course and dessert, or a  4-course Chef's Special Menu (RM338 nett). 

We went for the Chef's Special Menu which comes with 2 appetizers, main course, dessert, coffee/tea and a complimentary glass of wine.  On Saturday evenings, diners can enjoy a 4-course menu along with complimentary glass of wine AND choice of single malt or whisky for RM298 nett. 

Our evening begins with Chef Daniel's signature appetizer - the Hotate with caviar, with a cold truffled potato and leek vichyssoise. Beautifully delicate, it was an amazing start to our meal here.

For the remaining three courses, you can choose from a luxe selection of French-Japanese appetizers, mains and desserts.


Appetizer

Thin sliced Wagyu Rump with Shaved Truffle and Chives - simply wow! The Wagyu carpaccio was melt-in-the-mouth delicious, elevated further with shaved black truffles and truffle oil. 

Somen Noodle with Botan Ebi, Hokkaido Uni and Wasabi Aioli - the Japanese influence in this is undeniable. Served cold, I especially loved the fresh sweet prawn and creamy Hokkaido uni (sea urchin). 

Seared Duck Foie Gras with Sea Scallop, Avocado and Goma Tuile - two of my favourite things in one dish. The scallop was impressively huge and juicy, perfectly complemented by the luscious foie gras and creamy avocado slices. 

Royale of Tarabagani with Abalone and Ohba Broth - our daughter, the soup lover, savoured every spoonful of this light, flavorful dish. Made ultra luxurious with the sliced abalone and red king crab and silky smooth egg custard. 

Palate cleanser

Main Course

Wagyu Score 6 Striploin and Yuzukoshou - beef lovers, this is not to be missed! Beautifully seared and cooked to medium perfection, topped with Wagyu fats and served with zucchini and grilled asparagus, beef jus, and yuzukoshou. So so good!

Glazed White Cod with Tiger Prawn and Crustacean Oil - firm, flaky cod fish with sweet delicate flesh and crispy skin served with two large tiger prawns and local king vegetables (sayur raja).

Beef Rossini with Foie Gras and Red Wine Sauce - since there were already two orders of the Wagyu from our table, I decided to try another beef dish from the menu. The beef rossini, consisting of a tender, chunky piece of filet mignon, again cooked to medium perfection, is topped with foie gras (one can never have too much foie!) and a red wine sauce.

Dessert

Blue Cheese Panna Cotta with Vanilla Ice Cream - wobbly creamy goodness with a touch of blue cheese for extra oomph.

Kahlua Torte with Mascarpone Cheese Mousseline and Tia Maria Ice Cream - rich and moist chocolate torte laced with Kahlua.

Chef Daniel’s Soufflé: - Grand Marnier, Chocolate, Calvados, Cointreau or Wasabi - the kids went for the chocolate souffle and they loved it! Light and airy, the stuff of dreams.

Good news!

For readers and friends of Baby Sumo, here's a little something for you. Quote "BabySumo x Sage" and enjoy a complimentary serving of Chef Daniel's signature truffle mushroom soup. This offer is available Monday to Friday evenings only. 

To view Sage KL menus, click here. Lunch is available every Monday to Friday from 12pm to 2pm, and dinner is served from Monday to Saturday from 6pm to 10.30pm. Reservations highly recommended.

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Location: Sage Restaurant & Wine Bar, The Gardens Residences Level 6, The Gardens, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia.

Tel: +603-2268 1328

Website: https://www.sagekl.com/

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Recipe: Whole Roasted Mackerel (Saba)

Since our kids love saba (mackerel) fish so much, I have been cooking it pretty regularly at home. I usually get the fillets cos they're super convenient, but one week, I got some whole saba fishes and roasted them whole in the oven. More to go around!

I placed a few slices of lemon in the cavity before roasting them in the oven at 190C for 20 minutes. You can serve the fish with either teriyaki sauce or soy dipping sauce or you can even just enjoy it au naturel with a squeeze of lemon. Beautiful crispy skin with moist flesh.. yum!

Whole roasted mackerel (saba)

Recipe by Baby Sumo
Preparation time: 2 minutes (+15 minutes waiting time)

Cooking time: 20 minutes

Serves 4

Ingredients
2 x frozen 450g mackerel fish (saba), defrosted at room temperature for 2 hours and gutted
Salt
1 tbsp cooking sake
Oil
1 lemon, sliced
Grated radish


For the teriyaki sauce
2 tbsp Japanese soy sauce
2 tbsp cup cooking sake
2 tbsp cup mirin
1 tbsp caster sugar


Alternatively, soy dipping sauce
2 - 3 cloves garlic, minced
2 - 3 tbsp cooking oil
1 tbsp light soy sauce



1. Pat the fish dry with kitchen towel. Apply salt liberally all over fish, including fish cavity and set aside for 15 minutes.

2.Rinse off salt and then pat dry again.

3. Line a baking tray with foil. Lightly brush the foil with some oil. Lay fish on the tray. Using a knife, make a few slits on the fish (optional). 

4. Cut 4-6 thin slices of lemon. Cut remaining lemon into two wedges. Place the sliced lemon in the cavity of the fish. Season with salt. 

5. Preheat oven to 190C (roast mode). Place fish in oven and cook for 10 minutes. Remove tray from oven and flip the fish, using the help of your spatula, and return to oven and cook for a further 10 minutes. By now, the skin should look golden brown and crisp. You can also place it under a hot grill for 2 minutes if you want to help the skin brown further.

6. Place the cooked saba on a plate and serve with a wedge of lemon. Shape the daikon into a small mound and place on plate. Serve teriyaki sauce on the side. You can also serve it with soy sauce if you do not wish to make the teriyaki sauce.

7. For the teriyaki sauce: Place ingredients for teriyaki sauce in a small saucepan over medium heat. Simmer for about 2 minutes, until sauce is bubbling. Remove from heat.

8. Alternatively, you can also serve the fish with this soy dipping sauce. In a saucepan over medium heat, saute garlic in oil for 2 minutes, until lightly golden. Add light soy sauce and stir to mix.

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Sea Waves Cold Storage: Seafood Delivered to Your Doorstep!

 So, we're now in the midst of CMCO 2.0 in a bid to flatten the curve (again!). During this period, if you want to avoid going out for groceries and essentials, there are many online delivery companies you can rely on to get your groceries delivered to your doorstep. 

A reliable seafood delivery company that we discovered during the first round of CMCO was Sea Waves Cold Storage. They have been operating for over 20 years and offer more than 100 types of seafood and other frozen items such as prawns, fish, berries, smoked duck, unagi, clams and more.

I was really happy with the quality of the seafood products received plus their prices are really competitive. Delivery arrived right on agreed time and the seafood items were nicely packed into a cooler box with ice packs.

Furthermore, their delivery rate is one of the lowest around... RM15 for Klang Valley or you can enjoy FREE delivery with a minimum purchase of RM100 in KL (RM20 for the rest of Peninsula Malaysia or RM200 minimum purchase for free delivery). You can check out their Facebook page for prices of their items and they also do an online broadcast on most evenings.

Here are some of the dishes we made with the seafood we got from Sea Waves:

Asam pedas tenggiri - RM18 for 2 tenggiri steaks

Saba teriyaki - saba mackerel fillet: 3 for RM17 (500g). 

Pan fried salmon fillets - RM11 per piece (200g)

Stir fried Hokkaido scallops with sugar snap peas - RM36 per 500g pack

We got some black pomfret and they were cleaned, gutted, and then vacuum packed and frozen to seal in freshness. Shallow fried crispy black pomfret - RM18.80 for 2 (400g).

Siong tong la la - Asari clam RM6 per 500g pack

Mixed berries Smoothie bowl - Frozen mixed berry RM14.90 per 500g pack.

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Please visit their Facebook page for more info.
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Dine In with Chef Yusuf by The Loaf, Pavilion Kuala Lumpur

Dine In with Chef Yusuf is the latest dining concept from The Loaf, presenting KL-ites with a taste of refined traditional Malay cuisine from all over Malaysia. Located in Pavilion KL on Level 4 of the outlet, you can expect a delicious taste of authentic homely goodness along with great service and ambiance. 

Helming the kitchen here is Chef Yusuf Mahron who hails from Kuching, Sarawak and has been with The Loaf  since the opening of its first outlet in Langkawi in 2006. The menu consists of 14 carefully selected dishes including Daging opor and Patin tempoyak from Pahang, Ayam kuzi from Kelantan and many more. Diners can opt for Set Meal for 1 (RM32), Set Meal for 2 (RM66) or Set Meal for 4 (RM126); see below for the full menu.

Some of the dishes we tried here here include Ayam kampung masak lemak cili api, Daging balado, Sambal terung, and Pari asam pedas. All rice sets come with three types of condiment: budu, cincalok and sambal belacan Sarawak as well as ulam and crispy keropok ikan.

The Ayam kampung masak lemak cili api originating from Negeri Sembilan is a personal favourite of Chef Yusuf. His version is rich, creamy and pretty mild, much like a Thai green curry. The Daging balado is another crowd favourite, with tender beef served in Chef Yusuf's special spice mix. 

My personal favourite was the Melaka-inspired Pari asam pedas; sting ray served in a  spicy, tangy and sour sauce. The flavours were spot-on and super appetizing! They also offer a few vegetable dishes, such as Bendi tumis ikan kering (ladies finger with dried shrimp) and Sambal terung (fried brinjal with dried anchovies sambal). 

For noodle lovers, the Sarawak Laksa (RM25) is highly recommended. Totally authentic, from the thick vermicelli to the prawns, shredded chicken, beansprouts, shredded omelette and rich, well-spiced stock. So good!

Dine In with Chef Yusuf by The Loaf Menu

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Other than the newly launched menu from Chef Yusuf, we also sampled some favourites from The Loaf's a la carte menu. On The Loaf's menu, you can find breakfast dishes, Asian delights, pasta, burgers, salads, mains, and pastries, often with an Asian fusion twist. 


Kerabu Mee Siam (RM24) - Kerabu meets Thai-inspired lemongrass-based sauce, served with rice vermicelli, prawns and squid. Very appetizing and delicious!

Kecek Kelate Burger (RM26) - tender grilled chicken in Kelantan-style percik sauce, sauteed onions, lettuce, cucumber served in a flaky Danish doughnut (it has a croissant-like texture), with curly fries and salad of the day.

Nasi Lemak Rendang (RM24) - Malaysia's national dish, nasi lemak with a healthy twist. Coconut-flavoured basmathi rice is served with a whole rendang chicken drumstick, cucumber, ikan bilis, peanuts, hard boiled egg and sambal tumis. 

Spaghetti Pad Thai (RM28) - spaghetti tossed in tamarind-based sauce and sauteed with assorted seafood and egg.

I'm so in love with their glass-fronted seating area on Level 3 of The Loaf at Pavilion KL. Natural sunlight floods in to this cute space, perfect for an afternoon of people-watching while savouring a cuppa coffee or tea with some of The Loaf's signature pastries such as Tropical Square, Cranberry Cheese Oyaki, Black Beauty Oyaki, Chocolate Croissant, Caramel Mix Nuts Danish, Chicken Mushroom Pie and Nutella Oyaki. 

Cappuccino and matcha latte with pastries

Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL

You can find The Loaf outlets in these locations around Malaysia: Pavilion KL, Nu Sentral, Sunway Pyramid, IOI City Mall, EkoCheras Mall, Langkawi Plaza Cenang and Langkawi Perdana Quay.  Dine In With Chef Yusuf is exclusively available at Pavilion KL outlet only.

Opening hours: 10am to 10pm. 

Location: The Loaf, Level 3 & 4, Pavilion Kuala Lumpur, Lot 3.13.00, E3.13.00 & 4.12.02, 168, Jln Bukit Bintang, Bukit Bintang, 55100 Kuala Lumpur.(Parking rate RM3 per hour)

Tel: 03-2110 1119

Website: https://www.facebook.com/TheLoafAsia

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