Saint Pierre Kuala Lumpur, in W Kuala Lumpur has\nintroduced its acclaimed Singapore concept and Michelin-star accredited fine\ndining experience in a prime downtown location overlooking the Twin Towers\n(table 31 offers the premium view). While owned by television celebrity Chef\nEmmanuel Stroobant, Luxembourg-born Chef Kim Kevin de Dood leads the kitchen\nteam in Kuala Lumpur. Set d\u00e9gustation menus are offered with the most exciting\nbeing the Discovery for those who trust the chef\u2019s culinary selection. Diners are\ntaken on a gastronomic seven-course journey based upon highlights from the\ncurrent season and for Saint Pierre, this means European seasons. It also means\nthat dishes offered with this option could change every night.<\/p>\n\n\n\n
Chef de Dood imports the finest ingredients and is\nnot afraid to incorporate Asian spices into most inspiring and artistic\ncreations. Diners choosing the accompanying wine option start their journey\nwith Champagne snacks and a glass of M\u00f6et de Chandon Ros\u00e9. Petite-sized canap\u00e9s\nincluding corn, almond, Thai green curry and yellow beetroot, horseradish and\nwalnut look too good to be eaten. These are followed by an amuse bouche\nincluding tomato, Parmesan and basil and ikura, wasabi and dill. The next\ncreation is white asparagus from Mediterranean France cooked two ways and\nserved with Thai red curry and coffee oil. The journey continues with a dish of\nblue lobster from Brittany, European black cod, black winter truffles and\nvenison accompanied by wines such as a Chablis by Joseph Drouhin and Pinot Noir\nfrom Cloudy Bay. The penultimate offering is cheese from an expansive trolley\nfeaturing mostly those from France. <\/p>\n\n\n\n
Cider is the accompaniment for a dessert of green apple compote, apple sorbet and Madagascar vanilla bean cream. The 70-seater restaurant delivers lunch and dinner, multiple-course sets on most days. For lunch, diners select between three, four or five courses while for dinner; it is five, seven or ten courses on offer. Supplementary charges apply for curated wines selected to accompany each dish and for some premium ingredients. Front of house affairs are taken care of by Ramon Susany from Barcelona and his hardworking and experienced team. www.saintpierre.com.my<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"