KUALA LUMPUR FOOD: Every now and then we are searching for a nice quiet place to dine with a view of Kuala Lumpur city skyline. We felt very relaxed when dining at The Club @ 28th Floor G Tower Hotel Jalan Tun Razak Kuala Lumpur.
With a new chef on board, Chef Richard Teh, which hailed from Renaissance Hotel Kuala Lumpur has many years of culinary experience in the local and international cuisines is here to delight our taste-bud.
We had the pleasure to taste out the 10 hand-picked signature dishes that spread from soups, appetizers, Asian cuisine, pasta, surf & turf and desserts which he has crafted using the finest ingredients for the customer of The Club to feast on.
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The Club @ G Tower Hotel Jalan Tun Razak Kuala Lumpur New Menu Launch
Starting our dinner was were the soups; the first of which is the Cream Of Mushroom Soup (RM 20.00), a classic slow-cooked creamy soup boiled with a combination of fresh mushroom giving a strong scent of mushroom from each spoonful.
The second soup is the Sup Ayam Berempah (RM22.00). According to the Chef, the soup are double-boiled with a blended concoction of spices with a Malaysian touch and is cooked with potatoes and carrots. We like this soup as it has a tinge of sourish spicy taste which is great way to whet our appetite.
Next on, we were served the appetizer; the first of which is the Melanzane (RM 25.00) which is an eggplant parmigiana timbale with tomato sauce and is topped with cheese.
The second appetizer is the Pan Seared Scallop (RM38.00). The scallop is pan-fried with a combination of Shimeji mushroom, Shitake, Button mushroom and green peas. The scallop was fried to the right flaky texture while maintaining the juicy natural moisture flavour of the scallop. Thumbs up for this.
The final starter is the Sate Madura (RM 44.00) which is a classic East Javanese dish, the marinated skewered lamb meat was charcoal-grilled to the right char that ensures the meat texture was still succulent. The sate is served with rice cakes, onions cucumbers and in-house made Sate peanut sauce.
For the main dishes, there are three new dishes added to the menu the first of which that was served to us is the Australian Beef Rib Eye Steak (RM 75.00). As with the scallop appetizer that we had earlier, the grilled steak was done to a medium-rare perfection which promises succulent juicy meat texture. Here at the Club, you can select your choice of side dishes and your preferred style of potatoes (fries, wedges, mashed, roasted or boiled). While your selection of sauces is from mushroom, creamy herb, black pepper shallot or roasted garlic. Do check out their menu for some add-on side dishes as well.
The second main dish is the Roasted Chicken Roulade (RM 38.00). What makes this chicken roulade different is the ingredient that is used to stuff it. The Chef uses mushroom, raisins, chunky chat potato, ratatouille and chicken au jus for the stuffing. The result is apparent when you taste the first bite.
The third dish is the Oriental Lamb Shank (RM 58.00). For this dish, the Chef has put in some oriental touch to a popular dish. The lamb shank from New Zealand is braised using local and western herbs and spices for long hours until the meat texture is fork-tender. It is served with a green curry sauce, mini eggplants, borlotti beans and steamed rice.
For a more local taste, the Chef has prepared the Ikan Bakar Kampung Style (RM 35.00). The Barramundi fillet with a spicy sambal sauce and wrapped in a banana leaf is perfectly grilled. It is served with steamed rice, pickled vegetables and fish crackers.
Another dish from the Asian Flavours menu is the Chef version of Briyani Chicken Tikka (RM 32.00). The chicken breast which is marinated with turmeric, cumin & tikka flavoured was grilled to a nice char. This dish is served with Briyani rice.
On the pasta side, needless to say, we just had to taste the Cheese Wheel Pasta (RM48.00). This is only available for dinner only. You can select a choice of either sliced smoke beef or turkey as your meat choice. The spaghetti is cooked with baby spinach with Parmesan cheese in cream sauce and topped with salmon fish roe.
For desserts, the Chef has prepared 3 of his favourite dessert starting with Sizzling Hot Chocolate Brownies (RM 32.00). The chocolate brownies which is topped with a signature home-made Gelato which sit on a piping hot (hot plate), is being drizzled with the hot dulcey sauce with caramelized banana making a sizzling eye-pleasing experience to this dessert.
The second dessert is the Chilled Sago Gula Melaka (RM 18.00). Delightful springy sago pearls with the blend of creamy coconut milk and traditional palm sugar served with mango slice and "Teh Tarik" gelato.
The last dessert is the ClubZini's Tiramisu (RM 29.00) A traditional classic Italian dessert infused with Espresso coffee and signature "Savoiardi".
These new dishes is a true reflection of Chef Richard's years of experience in the culinary field. The Club's ala carte menu is available daily for dinner from 6:30pm to 10:30pm starting from 12th November 2019. The Club also offers daily buffet breakfast as well as simple yet fulfilling ala carte menu with a mixture of local and Western cuisines throughout the day.
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