For a\nJapanese-inspired restaurant serving small portions, it is only logical that\nthese dishes are called japas, not tapas. Perched on the 11th floor of Work @\nClearwater in Damansara Heights, Babe by Jeff Ramsey offers discerning diners,\nthree seasonal set menu culinary journeys, a curated wine list, engaging\nservice and some of the most amazing panoramic views of Kuala Lumpur\u2019s skyline.\nThe restaurant is helmed by Michelin-starred Chef Jeff Ramsey of Japanese and\nAmerican heritage and who honed his skills at the Mandarin Oriental in Tokyo\nbefore locating to Malaysia. The restaurant\u2019s elegant understated interior\nencourages diners to admire the forested foreground and city skyline that\nreaches ever skyward. The front is open enabling patrons to become part of the\nlandscape while there is an enclosed dining space for those who need a cooler\ndining scene. The view dominates up until the dishes arrive and then the focus\nis completely on the meticulously curated and artistic plating of each dish.\nSet menus of seven, eight and ten dishes are offered with four seasonal menus\nper year that follow the temperate seasons.<\/p>\n\n\n\n
The spring menu\nhas just been introduced and, as with all others, offers the finest premium\nproduce mostly sourced from Japan but also from niche global artisanal\nproducers. Diners should expect the unexpected as every dish is creative and\nplayful; so artistic in presentation that it begs to be photographed. Not\nsurprisingly, the menus are named \u2013 The Excursion, The Journey and The Voyage\nto encapsulate the sensory dining experience. The experience commences with a\ntest tube presentation called Rabbit Hole with a liquefied variation on a dish,\nwhich could well be chicken rice. Being broken down, blended and coloured, it\npresents a challenge for many diners but is the perfect start to introducing\nguests to what is to come and to breaking down inhibitions. Only premium\nproduce such as A5 Japanese Wagyu beef, foie gras, imported oysters and\ntruffles is used to create balance, harmony between rich powerful flavours with\nthose that are more subtle and fragrant. Wines and sake by the glass, bottle or\nflights are available with some impressive labels such as AIX Rose Provence,\nMax Ferdinand Richter Riesling, Boschendal Chenin Blanc, Disn\u00f3k\u00f6 Tokaji Late\nHarvest, Heartland Shiraz and Poggerino Chianti Classico. <\/p>\n\n\n\n
www.babe.com.my<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"